INGREDIENTS
220g (8oz) pizza dough (see recipe below)
Nutella
Sprinkle of icing sugar
METHOD
1 If using a domestic oven, pre-heat to 220°C (425°F).
2 Roll out a piece of dough into a 3 mm thick disc, ensure the bottom of the dough is floured enough preventing it from sticking to the surface. On half of the dough piece spread the Nutella (as much as you desire).
3 To make the calzone, carefully lift the far edge of the pizza dough and pull it over the top of the ingredients towards you, folding it in half. Crimp the edges so none of the filling can spill out.
4 Place the calzone onto a baking tray, pizza stone or granite slab.
5 If using a domestic oven bake for 10-15 minutes. If using a wood fire oven, cook at the mouth of the oven where there is the least heat and cook at 400°c (752°f). Alternatively bake until the dough becomes puffed up, golden on top and the filling is hot.
6 Serve hot, sprinkled with icing sugar and garnish with strawberries or fruit of your choice.
Pizza Napoletana Dough
Makes 10–12 bases
INGREDIENTS
1.7kg (4lb) flour (005 Stagioni Pizza Napoletana flour with a W280–330)
1 litre (2 pints) water
50g (2oz) fine sea salt 1–3g fresh yeast
METHOD
1 Weigh out all the ingredients.
2 Using a dough mixer mix together the water and the salt. If you don’t have a machine mixer this recipe works just as well by hand, simply follow the same process as instructed below but knead by hand.
3 Start the dough mixer and then add 20% of the flour and mix.
4 Mix for 5 minutes, then add the yeast. Gradually add the remaining flour and allow to combine. Once the dough has combined and seems smooth, stop the mixer, remove the dough and put aside to rest, cover with a cloth. Total mixing time, approximately 20 minutes. Final Dough temperature, 23–24°C (73–74°F).
5 Allow the dough to rest for approximately 2 hours, covered well at a temperature of +20°C/68°F.
6 Portion into desired dough size.
7 Round each dough piece into dough balls.
8 Place the dough balls into a sealed container, allow them to rest and rise naturally in a room no warmer than 16–18°C (60–64°F). Allow the dough to rest between 8-12 hours.
Recipe and images from ‘World’s Best Pizza’ by Johnny Di Francesco, published by New Holland Publishers
