Learn why size matters when it comes to calzone. How to make a quick and easy , yet very tasty pizza dough and a delicious, chunky, rustic tomato sauce.

Dough:

Add 440g all purpose flour to 730g filtered water and 1.4g instant dried yeast. Whisk together until bubbles start to form, then in another bowl combine 660g all purpose flour, 30 g vital wheat gluten, 22g diastatic malt, 35 g sugar, whisk that together and add to top of sponge. Then sprinkle another 1.4 g instant dried yeast. Cover and leave out at room for up to four hours. What we have created here is essentially a referment under the rest of our formula. The time at room temperature will allow for some bacterial activity to happen while the yeast is also proliferating. Room temp ferments help produce a lovely milky, umami taste in the eventual dough. If you really don’t care about that added nuance to the taste then just wait an hour and proceed to next step.

After your chosen preferment time, mix the whole mass together and start to knead when formed, after about 6 minutes add 18g olive oil and 20g salt, then knerad for a further 4 to 6 minutes or until you have achieved a satisfactory window pane. Rest the whole ball, covered at room for 20 minutes.

After 20 minutes divide the dough into as many 100g balls as you intend on making calzoni, then make the rest of the dough into whatever sizes you want. Of cours you can divide this dough formula into two if you don’t want the extra pizzas, but I find that doing it this way means I wont have to make dough for another week or so.

Cover your mini balls on a tray or a dough box, link below to mine. Then you can either leave out at room until doubled, or you can put in fridge for 24-48 hours. Doing the latter will introduce a different type of taste from good bateria, the acetic kind. But it is persol choice . I ALWAYS do this.


Filling: smoked ham : about 6 pieces depending. Heat up in medium high heat pan until lightly browned, slice as desired, mix 150g each of ricotta and mozzarella cheese, season to taste mix together.

Sauce:
350g San marzano tomatoes lightly crushed with 2g salt and 6g sugar, then warm up, do not cook and finish with basil and a tbsp/15g unsalted butter.


Links:
Bridgford old world pepperoni : https://amz.run/6IY1
Meat tenderizer : https://amz.run/6IY4
Pizza steel round :https://amz.run/6IY7
Pizza steel square : https://amz.run/6IY8
Dalstrong pizza cutter : https://amz.run/6IY9
Dough containers : https://amz.run/6IYA
Pizza peel : https://amz.run/6IYB
Cutting board: https://amz.run/6IYC
Wooden peel : https://amz.run/6IYD
Mixing bowls : https://amz.run/6IYG
Llyod’s Detroit pan https://amz.run/6QJp
Authentic motor pan : https://amz.run/6QJq
Squeezy bottles : https://amz.run/6UzC
Truffle powder : https://amz.run/6UzF
Mason jars : https://amz.run/6UzI
316 stainless steel chainmail : https://amz.run/6WEk
Steel funnel : https://amz.run/6WEn
Dough boxes : https://amz.run/6ajA
Bosch mixer : https://amz.run/6ajB
Dumpling presses : https://amz.run/6er7


Non pizza stuff:
Pasta machine : https://amz.run/6dcF
Thermometer : https://amz.run/6dcE
Wok : https://amz.run/6dcG
Scimitar : https://amz.run/6QOd
New massive dalstrong cutting board : https://amz.run/6ajC


Pizza books I own:
Perfect pan pizza, peter reinhart : https://amz.run/6RZW
Pizza Czar, Antony Falco : https://amz.run/6RZX
Pizza camp, Joe Beddia : https://amz.run/6RZY
Pizza Quest, Peter Reinhart : https://amz.run/6RZZ
The Elements of Pizza, Ken Forkish : https://amz.run/6RZd
Mastering pizza, Marc Vetri : https://amz.run/6RZe
Flour water salt yeast , Ken Forkish : https://amz.run/6RZf
The Pizza Bible , Tony Gemengani , https://amz.run/6RZg

0:00 intro
0:42 how to preserve the texture of ricotta cheese
1:23 easy and tasty pizza dough
4:06 sauce and assembly