Calzones are folded pizza with a filling inside, usually shaped like a half moon. They are usually filled with tomato, mozzarella and sauce. But we could use any filling of our choice and all or any topping used for pizza.
During my hunt or the path towards working successfully with yeast, I had more than enough of hands on for every stage of bread making. Bread baking is not easy or simple. It needs dedication and persevarance to my understanding. After even having had enough of learning, we might still fail with a non-reacting yeast and not the right temperature to let the dough prove, but with experience we know how to troubleshoot and we come into a level where we have solutions to every problem on working with yeast.
I usually do not get much into telling you how I ended up with any recipe. I might have tried a few and once I got the perfect recipe I ll put them up and I know its going to be perfect the way it is. But here I would like to explain a few places where you could put in more understanding so you dont have to fail as much as I did 🙂
First thing would be a non-reacting yeast. Its good to find out the yeast that really works. Few brands do and few do not, even if other conditions are perfect. After trying out few brands, Prime seemed to work just like I wanted it to. The other reason if yeast wont react is, the liquid at wrong temperature. If the water/milk thats called in recipe says, it has to be luke warm, and that you could not judge it right, the bacteria does not react. If its too hot, it dies, if its too cold, its not the right temperature for it to react. And so I got this nice tip from one of my blogger friend. It is to dip your finger into the water/liquid and count to 5. If you could bear the heat then its good for the yeast. If it was cold enough or you could not tolerate till 5, then you need to fix it up.
Once the yeast is foaming up well, you ve crossed half of good bread baking :). The next one I usually have a block in going forward is to find a right place for letting my dough prove. Generally once dough is kneaded a warm place is good to have it rising. Few tips include pre-heat oven to lowest degree, switch off oven and place the bowl inside the oven with doors open. Other could possibly be, by letting them undisturbed on our counter top, with the humidity in a country like ours, the dough gets up rising really well. Do not panic this step and wait for more than an hour and you would see the beauty doubling in size. Another reason I found this stage was critical. I left to prove for more than 3 to 4 hours. I let it to prove and had been away and it took 4 hours to be back. The dough was, yes double in size but the flavour was too sour. So when you find all the right time planned for bread baking just go for it. Else its worth waiting.
Kneading the dough, has a special mention and importance. With right kneading the dough will get the right shine and that ends up with a beautifully baked bread. Here is a video link on how to knead the dough for bread making.
I wanted to try getting a success with yeast and end up eating it for a whole meal and calzones sounded like a great idea. I made a batch of my usual chicken fry. You can make filling of your choice, it could be bell peppers, corn and paneer, just to suit your taste buds. My version ended up with all my family flavour wrapped inside the right crust.
- Instant dry yeast – 1 & 1/2 tablespoons
- Sugar – 1 tablespoon
- Warm water – 3/4 cup
- All-purpose flour – 3 cups
- Salt – 1 tablespoon
- Oil – 1 tablespoon
- Chicken and Peas Fry – 2 cups
- Mozzarella Cheese – 100 grams, grated
- Tomato sauce – 2 tablespoons
Warm up water and make sure its not too hot, it has to be lukewarm. Add sugar and yeast and mix it up using a teaspoon and leave it undisturbed on a counter top. Yeast will react in 5 minutes. It will foam up. Meanwhile add flour and salt in a large bowl and whisk well. Once yeast has foamed up well, add the yeast mixture into the flour and mix it well. Combine the flour together add more water just as much the dough needs and knead well. Check on the video of how to knead the dough. Knead well for 5 to 10 minutes until the dough is shiny and smooth.
Oil another large bowl and place the dough into the bowl. Turn the dough all over and let oil coat the entire surface of the dough. Cover the bowl with a damp cloth and leave in a warm place for about an hour to upto 1.5 hours. The dough has to double its volume. Once the dough has proved well, punch it down and give it a simple knead. Place the dough in your working mat, and roughly roll it to a sausage shape. Cut the dough into 8 parts. I have cut them into 4 but it gave me giant calzones. They are good to make 8 medium sized calzones. Roll each of the portions into a ball and set aside. Take one ball at a time and using your kitchen rolling pin, roll it flat to form a round shape roughly. It can be 2 to 3 mm thickness. Add 2 tablespoons of filling into the center of the rolled dough. Leave space at the edge to have them sealed after filling.
Add a teaspoon of tomato sauce and spread some grated mozzarella on top of the filling and seal the edges with your fingers. Then use a fork to secure the edges firm. Repeat the process to all your dough portions. Place them in your baking tray lined up with aluminium foil. Bake them in pre-heated oven at 200 degree C for 12 to 15 minutes until the top is golden brown. They are good to be eaten up warm and goes well with tomato sauce or mint chutney.
Recipe adapted from : Divyascookbook