International Lifestyle Magazine Issue 54 | Page 27

I have to admit, for me, this is the perfect answer to the situation that always arises
when you make a pizza about who wants what topping, how certain people will not
eat their pizza if a piece of mushroom has touched their pineapple, I mean, you start
to get the picture! To make individual Calzone is the perfect solution, everyone has
their own one, with their own filling, although, should you be lucky enough to have a
family or group of friends who all like the same things then by all means, make one
big one. This reminds me of a time when I made two very big Calzone and my sister
ate a whole one to herself! Nothing better than seeing someone adore what you have
made and battling through to the end no matter what!
So, here is how I make them.
You will need for your dough mix:This will make four good size calzone or two huge calzone.
1 kilo of flour. I know some people always use bread flour but I have to admit I use
whatever I have so often it is a mix of bread flour and just plain flour.
50gms of fresh yeast or a pack of dried yeast.
1 Tablespoon of sugar (or honey if you prefer)
1 Tablespoon of good salt, I use Maldon Sea Salt.
1 Good slug of olive oil.
To Make
If you are using fresh yeast, fill a jug with a litre of \Y