Calzonezonezonezone
Directions
- 1Make no-knead pizza dough the day before, doing a couple of wet hand stretch and folds, cover it for 10 minutes between tries, and stick it in the fridge overnight.
- 2Make no-knead pizza dough the day before, doing a couple of wet hand stretch and folds, cover it for 10 minutes between tries, and stick it in the fridge overnight.
- 3Make no-knead pizza dough the day before, doing a couple of wet hand stretch and folds, cover it for 10 minutes between tries, and stick it in the fridge overnight.
- 4Cut the dough into a bunch of balls, let them rise and then press and stretch them out.
- 5Cut the dough into a bunch of balls, let them rise and then press and stretch them out.
- 6Cut the dough into a bunch of balls, let them rise and then press and stretch them out.
- 7Add beef ragu and cheese to the dough.
- 8Add beef ragu and cheese to the dough.
- 9Add beef ragu and cheese to the dough.
- 10Seal the calzone halfway up and heat it in a cheeky calzone.
- 11Seal the calzone halfway up and heat it in a cheeky calzone.
- 12Seal the calzone halfway up and heat it in a cheeky calzone.
- 13Roast some walnuts while you bash out the flavour from some basil and garlic.
- 14Roast some walnuts while you bash out the flavour from some basil and garlic.
- 15Roast some walnuts while you bash out the flavour from some basil and garlic.
- 16Put everything into a blender with a bit of zest to make pesto.
- 17Put everything into a blender with a bit of zest to make pesto.
- 18Put everything into a blender with a bit of zest to make pesto.
- 19Press out a slightly bigger bit of dough, spread the pesto all over, and then wrap up the calzone.
- 20Press out a slightly bigger bit of dough, spread the pesto all over, and then wrap up the calzone.
- 21Press out a slightly bigger bit of dough, spread the pesto all over, and then wrap up the calzone.
- 22Cook in the pizza oven for a little bit.
- 23Cook in the pizza oven for a little bit.
- 24Cook in the pizza oven for a little bit.
- 25Whisk up some chicken to roll out and top with besciamella sauce, plenty of mozzarella and parmesan.
- 26Whisk up some chicken to roll out and top with besciamella sauce, plenty of mozzarella and parmesan.
- 27Whisk up some chicken to roll out and top with besciamella sauce, plenty of mozzarella and parmesan.
- 28Wrap and tuck it in before banging it into the pizza oven till it's charred and cooked.
- 29Wrap and tuck it in before banging it into the pizza oven till it's charred and cooked.
- 30Wrap and tuck it in before banging it into the pizza oven till it's charred and cooked.
- 31Whip up a pretty basic, nicely seasoned pizza sauce.
- 32Whip up a pretty basic, nicely seasoned pizza sauce.
- 33Whip up a pretty basic, nicely seasoned pizza sauce.
- 34Put the sauce on top of the biggest piece of dough, add a load of mozzarella, nduja, pepperoni and chopped chillies.
- 35Put the sauce on top of the biggest piece of dough, add a load of mozzarella, nduja, pepperoni and chopped chillies.
- 36Put the sauce on top of the biggest piece of dough, add a load of mozzarella, nduja, pepperoni and chopped chillies.
- 37Fold around the calzone and tuck it in to seal before putting it into the heat for the final cook, covering up the excess char with pesto.
- 38Fold around the calzone and tuck it in to seal before putting it into the heat for the final cook, covering up the excess char with pesto.
- 39Fold around the calzone and tuck it in to seal before putting it into the heat for the final cook, covering up the excess char with pesto.
Ingredients
- 500 g flour
- 500 g flour
- 500 g flour
- 1 tsp yeast
- 1 tsp yeast
- 1 tsp yeast
- 300 ml water
- 300 ml water
- 300 ml water
- 100 g beef ragu
- 100 g beef ragu
- 100 g beef ragu
- 50 g cheese
- 50 g cheese
- 50 g cheese
- 50 g walnuts
- 50 g walnuts
- 50 g walnuts
- 50 g basil
- 50 g basil
- 50 g basil
- 1 clove garlic
- 1 clove garlic
- 1 clove garlic
- 50 ml olive oil
- 50 ml olive oil
- 50 ml olive oil
- 1 unit lime
- 1 unit lime
- 1 unit lime
- 50 g parmesan cheese
- 50 g parmesan cheese
- 50 g parmesan cheese
- 500 g pizza dough
- 500 g pizza dough
- 500 g pizza dough
- 100 g besciamella sauce
- 100 g besciamella sauce
- 100 g besciamella sauce
- 100 g mozzarella
- 100 g mozzarella
- 100 g mozzarella
- 50 g parmesan
- 50 g parmesan
- 50 g parmesan
- 100 g chicken
- 100 g chicken
- 100 g chicken
- 100 g pizza sauce
- 100 g pizza sauce
- 100 g pizza sauce
- 100 g mozzarella
- 100 g mozzarella
- 100 g mozzarella
- 50 g nduja
- 50 g nduja
- 50 g nduja
- 50 g pepperoni
- 50 g pepperoni
- 50 g pepperoni
- 1 tsp chilli flakes
- 1 tsp chilli flakes
- 1 tsp chilli flakes
Equipment
scalesmixing bowlplastic wrapknifepizza peelpizza ovenfood processorgraterhand mixer