Pizza Calzone

Ingredients for 1 servings:

• 420 g wheat flour type 00
• 85 g durum wheat semolina
• 2 tsp salt
• 20 g yeast, fresh
• 250 ml water
• 3 tbsp extra virgin olive oil
• 400 g tomatoes, chopped, from the can
• 125 g mozzarella, grated (pizza cheese)
• 4 slices of salami
• 4 slice(s) Paprikawurst (paprika salami), intense flavor
• 2 slices of cooked ham (Prosciutto Cotto)
• 2 m.-large mushrooms
• 1 ball of buffalo mozzarella
• 1 sprig(s) basil

Instructions

Working time approx. 35 minutes; Rest time approx. 23 hours; Cooking/baking time approx. 5 minutes; Total time approx. 23 hours 40 minutes

Filled happiness – enough for 2 – with salami, cooked ham and buffalo mozzarella

First, sift the flour and then add the durum wheat semolina. Then dissolve the yeast in the specified amount of water until lump-free. Slowly knead the olive oil and water-yeast mixture with the flour until you have a smooth dough. Italian pizza makers knead the dough by hand for at least 10 minutes. And it’s worth it! Gradually add the salt (always towards the end of the kneading process). Now fold the dough and let it rest, covered, in the refrigerator for about 23 hours. Then remove it from the refrigerator, fold it again, and let it rest for another hour. The dough is now ready for further processing. For the sauce, place the canned tomatoes in a bowl and mash them finely with a fork. Tear/cut the salami, ham, and mushrooms into bite-sized pieces. Wash the basil and pick off a few leaves, if desired. Cut the buffalo mozzarella into strips. Preheat the pizza oven to 350°C (650°F) or the oven to 240°C (475°F) conventional. Roll out the dough into a thin round shape and dust with flour to prevent the pizza from sticking to the peel. First, spread some of the tomato sauce on one half of the dough, then sprinkle with grated mozzarella. Leave a one-centimeter gap between the sauce and cheese. Then layer the other ingredients on top. Place a strip of mozzarella in the center of the dough, extending from one edge to the other, thus dividing the pizza into two equal halves. Sprinkle with basil. Fold the untopped half of the dough over the topped half and press the edges together (a fork works well for this, but be careful not to pierce the dough!). Then (as per example) spread tomato sauce on the top and sprinkle with the rest of the grated mozzarella. Oven: Now bake in a pizza oven at 350°C for 4-5 minutes or in an oven at 240°C (conventional) for 10-12 minutes.