Tuesday, August 3, 2010

Calzones = Success!

Unbaked dough. Will it rise? Yes it will!
This recipe is from TheSimpleDollar and you should go there for step by step instructions and pictures since I felt guilty copy and pasting Trent's entire post:

4 1/2 cups flour
1/4 cup extra virgin olive oil
2 teaspoons yeast
1 teaspoon salt
1 3/4 to 2 cups water (depending on air moisture in your area)

Heat up the water until it feels warm to the touch, then mix in the yeast, stir, and let it sit for fifteen minutes. Meanwhile, mix the flour and salt together in a bowl. Add the liquid to the solid and mix them thoroughly with your hands (or with a mixer) until it’s all consistent. Then put the dough ball in a bowl, cover it, and put it in a warm place for two hours or so to let it rise (or, if you’re doing it in advance, freeze the dough ball or let it rise in the refrigerator for about 24 hours). Fill and bake at 450 F (230 C) for 18 minutes, rotating the pans halfway through.

Bubble where the dough tried to escape the covering. Naughty dough!
I googled and found yeast should be in water between 110-115 degrees to ensure it doesn't die and rises properly. I have a thermometer and am a kitchen novice so there was none of this "warm to touch" shenanigans for me! This picture is after the dough rose. I made the dough Friday afternoon but ended up going out to eat on both Saturday and Sunday so I didn't get to bake until Monday. It was kept with a lid in the fridge and the dough rose just fine.

Sometimes when spanish people make calzones they end up looking like empanadas. Sometimes.
My calzones are not shiny because I opted out of the "brush olive oil before baking" step. I'm always trying to cut out extra oil or things that are bad for me and sometimes recipes suffer for it but this one was fine.

This was fun to make (and eat!) so I will definitely be making them again!