Everyone can prepare at home a tasty pizza or fried calzoni, if I can do it, everyone can!
The base dough is the same for both, you can follow this recipe to do pizza, calzoni or both of them (like me.. I can’t choose, both are delicious!). To cook pizza I suggest to use a refractory stone, the difference with or without is really impressive. My refractory stone is lava stone, but there are many types on the market.
The original recipe calls for a tablespoon of sugar, but I personally find a better result by replacing it with honey.
Ingredients for dough:
500 g flour *
300 g water
1 tbsp. honey (or sugar)
4 g dryed yeast (or about 8 g fresh yeast)
1 tbsp. extra virgin olive oil
2 tsp. salt
– calzoni:
mozzarella
tomato puree
extravirgin olive oil
salt
ham (optional)
+ peanut oil (for frying)
– pizza:
mozzarella
tomato puree
fresh basil (if available)
extravirgin olive oil
salt
* middle content of protein = half strong flour and half all-purpose (Italy = half Manitoba flour and half 00 flour or only 0 flour)