Description
"Calzone&a mp;quot; in Italian means "pants& quot;. It's closed pizza in the form of a Crescent, which is bake, mainly in the Central and southern regions of Italy. The filling for the calzones can be anyone, even sweet. Traditionally it was placed all that was found on the farm. Most importantly - do not forget about cheese! And yet - the dough should be thin, unlike traditional Russian pies - high and lush, and of course - a lot!
Ingredients
-
Flour
250 г
-
Water
125 мл
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Yeast
1 ч. л.
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Olive oil
2 ст. л.
-
Salt
0,5 ч. л.
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Sugar
0,5 ч. л.
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Sausages
100 г
-
Oyster mushrooms
200 г
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Olives
10 шт
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Cheese
50 г
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Tomato
3 шт
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Tomato sauce
4 ст. л.
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Basil
1 ч. л.
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Salt
-
Vegetable oil
1 ст. л.
-
Tomato sauce
4 ст. л.
Cooking
A set of products. The pizza dough is done solely on the water. No milk and eggs!
Shred Basil and put in the sauce. Stir and leave aside - let infused. Take the paste. In a bowl pour warm water, put salt, sugar and yeast.
Stir. Then add the flour.
Knead the dough first with a spoon, then hands. In the middle of mixing add the olive oil.
You can knead the dough in the bowl, on the table. Do not get carried away with flour, otherwise the dough will become clogged and will be hard. I have exactly 250 g of flour left. Here is the dough. Put it in a bowl, cover with a damp cloth and put in a warm place for an hour.
But in the meantime, prepare a filling. Grind the mushrooms and lightly fry in butter. Mushrooms and oyster mushrooms I never wash, just wipe with a damp cloth. Then they get it fried, not stewed.
Sausages cut into noses.
Olives into several parts.
Oberschwaben tomatoes and cut into slices.
Cheese RUB on a grater.
Our batter came up and wanted to get outside!
Turn on the oven to the max (I have 220 degrees). Take out the dough from bowl, divide into two parts. Each part of the mash and roll out into a thin circle.
Lubricated with a thin layer of sauce on one half of the circle.
Then the layers should be laid with the filling, starting with the sausages.
Then olives, mushrooms and tomatoes. Complete cheese.
The filling is well pressed, cover with second half of dough and carefully zasiyaet pigtail so that the sauce does not leak and all was left inside.
Put our panties on a baking sheet (I covered with baking sheet), make a few cuts.
Grease the top of the sauce and put the pan in a heated oven.
To rasstavat no pizza! This is another difference from the Russian cake. Bake about 20 minutes until, until the edges begin to gold. The most important thing is not to choke this time from the mind-boggling smell! :))
We post our creation on a beautiful large dish
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