00:00The Italian calzoni. These guys are going to be fried and full of goodies and boy
00:09if they pack a punch. Let's get on with it. Let's start by making a simple dough.
00:17This dough is pretty straightforward. Let's start by measuring 300 grams of
00:21flour, in my case caputo flour, W260-280 I believe. To that we add 4 grams of dry yeast.
00:32If your yeast is fresh, devil it. 200 grams of lukewarm water and 20 grams of
00:43extra virgin olive oil. 9 grams of salt and that's our cost. If you want you can
00:48knead it by hand like I do, alternatively just use the dough machine to do the
00:54work. This dough is pretty straightforward. 60% hydration, so very easy to handle, it
01:01won't stick to your fingers. Let's check for the gluten mash, making sure that the
01:11dough can be stretched, because I guarantee you that frying it is gonna push this
01:17dough to its limit.
01:48.
02:03This is amazing! Look at this bomb!
02:06.
02:11Now we're going to divide the dough in five panetti, little balls, of approximately 100
02:18grams each.
02:21With 100 grams each I'm going to have five calzoni out of this dough.
02:27You can have panetti of 60-70 grams, it's totally up to you, or you can make it bigger
02:33than I say always approximately, but in reality I'm pretty OCD, and in my case they're going
02:40to be exactly 105 grams each.
02:46Ok, let's close this panetti, in the same way we close the panetti for the pizza, when we
02:54do pizza napolitana or round pizza of any kind.
03:01Let's put them on an oiled tray, where they can proof for another hour and half or something
03:08like that.
03:12In other words, until they dabble, and then I'll see you there.
03:26Let's get our first panetto, we're going to squash it, and we're going to form a disc,
03:35just like you would do for a pizza, but in this case it's going to be clearly smaller, this
03:41is a little pizza, a pizzetta if you will.
03:56It's roughly 15-18 centimeters.
04:00Now, first goes the truffle sauce, directly in contact with the dough.
04:09What do we got here?
04:11Mortadella, the real mortadella, not the bologna or whatever it's called.
04:17This is the real deal, which serves two purposes here.
04:21It is our ingredient, yes, but it's also a shield.
04:25Just like a crepe would be a shield when you do your beef wellington, for example.
04:30Mortadella would prevent the steam and the water coming from the melted cheese, to blow
04:37a hole in our calzone, even though our dough, as we said, is frying proof.
04:46As for the mozzarella, get a dry mozzarella, shredded mozzarella, it would do just fine in
04:53here.
04:53We don't want to introduce too much water inside of the calzone, for obvious reasons.
05:00Let's fold it.
05:01Okay, now we fold it in half, like this, and we seal it.
05:07We seal it three times.
05:09This is the first pass.
05:11We press with our fingers, so that the two sides of the dough are literally joined.
05:16And now we fold the edge on itself, like this.
05:22Pay close attention to the two extremities of the calzone.
05:27They're always notoriously the nestiest, the ones that are always open, if you're doing
05:33another recipe, not mine.
05:35And finally, with a fork, we do the final pass.
05:38And this really makes this calzone oil tight.
06:11Will they stay intact?
06:13Let's find out.
06:15But before that, they have to proof for another hour, then we go in.
06:22Our calzoni are going to be fried, but you can also bake them if you prefer.
06:28Let's take a look.
06:30Let's take a look.
06:57I'm going to add the rice and the rice.
07:13I'm gonna add some oil and sugar.
07:15It should be a little bit too, but I'm not sure.
07:15I'm gonna mix it up.
07:16I almost know.
07:17I'm going to put some oil in it.
07:17I'm gonna add water.
07:17I'm going to mix it up.
07:21I'm gonna mix it up.
07:51I'm going to put it in a little bit, but I'm going to put it in a little bit.
08:19Calzoni finally all fried, and look how beautiful they are.
08:24Nice and golden, super crispy, musica per le mie orecchie, scotta, suoniamo il violino, proviamo
08:49suonare il violino.
09:17Piccolino cheese.
09:18This mortadella and truffle are perfectly balanced, they don't overpower one another, excellent.
09:28The bake is amazing, super crisp, I don't know if you captured my crunchy bites, it's unbelievable.
09:38Try and let me know in the comments how it turns out.
09:41I'm out.
09:43I'm out.
09:44I'm out.
09:44I'm out.
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