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.
- 2Cut the dough into a bunch of balls, let them rise and then press and stretch them out.
- 3Add beef ragu and cheese to the dough.
- 4Seal the calzone halfway up and heat it in a cheeky calzone.
- 5Roast some walnuts while you bash out the flavour from some basil and garlic.
- 6Put everything into a blender with a bit of zest to make pesto.
- 7Press out a slightly bigger bit of dough, spread the pesto all over, and then wrap up the calzone.
- 8Cook in the pizza oven for a little bit.
- 9Whisk up some chicken to roll out and top with besciamella sauce, plenty of mozzarella and parmesan.
- 10Wrap and tuck it in before banging it into the pizza oven till it's charred and cooked.
- 11Whip up a pretty basic, nicely seasoned pizza sauce.
- 12Put the sauce on top of the biggest piece of dough, add a load of mozzarella, nduja, pepperoni and chopped chillies.
- 13Fold 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
- 1 tsp yeast
- 300 ml water
- 100 g beef ragu
- 50 g cheese
- 50 g walnuts
- 50 g basil
- 1 clove garlic
- 50 ml olive oil
- 1 unit lime
- 50 g parmesan cheese
- 500 g pizza dough
- 100 g besciamella sauce
- 100 g mozzarella
- 50 g parmesan
- 100 g chicken
- 100 g pizza sauce
- 100 g mozzarella
- 50 g nduja
- 50 g pepperoni
- 1 tsp chilli flakes
Equipment
scalesmixing bowlplastic wrapknifepizza peelpizza ovenfood processorgraterhand mixer
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