John Myers
Ingredients for 6 servings:
- 1 kg flour
- 15 g fresh yeast
- 20 g lard
- 20 g salt
- 20 g olive oil
- 10 g sugar
- 25 g milk
- 500 ml water
- 1 bottle of tomatoes, pureed
- salt and pepper
- Garlic
- Oregano or basil
- 1 ball of mozzarella
- e.g. oil for frying
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours
Knead the dough ingredients into a yeast dough and let it rise in a warm place for about 3 hours. It should roughly double in size. Season the tomatoes with salt, pepper, garlic, and oregano or basil. Dice the mozzarella. Divide the dough into about 12 equal pieces. Roll out into a round, not too thin (this is best done with your hands), about 10 cm in diameter. Place 1-2 tablespoons of tomato sauce and a little mozzarella in the center of each piece. Fold the dough over, lightly moisten the edges with water, and press down to prevent leakage; it must be absolutely airtight. Then fry the calzone in the deep fryer or in a deep pan filled with oil for 2-3 minutes until golden brown.
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