Ingredients: Per 6 servings
On a working table forma a mound of flour, put the yeast that you have melted with some water and sugar in the centre of the mound.
Start kneading and then add the salt. Form an even, smooth, elastic-textured dough. Separate the dough into 6 rolls all the same size and allow the leavening to proceed.
Once the dough has risen, roll out each shape into a round disk.
Fold the disk over and seal the ends, so that the calzone is shaped as a half-moon.
Sprinkle the tomato sauce over the calzone and place on grease proof paper on the over tray, in oven at 250°C until the dough is golden and crispy.
Remove from oven and serve at once.
The quantities to prepare the dough here indicated could slightly vary according to type of flour you will use. So keep some extra flour and water aside, in order to add them to the dough when necessary to gain the right consistency, which is a smooth and elastic dough, easy to clean off the hands and the working table.
A calzone is basically a pizza folded in two. Like pizza, it has ancient origins and can be traced back to the beginnings of flat breads, which were already present in Ancient Egypt. In fact, flat bread covered with herbs were served at birthday celebrations for the Pharaoh.
While there are mentions of dishes similar to pizza through the history of the the Mediteranean cultures, the pizza that we know today, and what is referred to as “real pizza”, was created in Naples.
At the beginning, pizza was made with a type of bread dough, flattened with your hands and covered with cheese or lard and cooked in a very hot wood-burning oven.
Only in the 18th century, and more precisely in 1730, did someone think to add tomato as a topping, giving life to the pizza marinara. This is how the pizza we know today came into being. It was then exported to America with Neapolitan emigrants and from there to the rest of the world.
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