Calzone
large well in the centre. Pour half the water into the well, then add your yeast, sugar and salt and stir with a fork. Stage 2: Getting It Together Slowly, but confidently, bring in the flour from the
Ingredients
- 1 oz (30 grams) fresh yeast or 3 (1/4 ounce/7 gram) sachets dried yeast
- 2 tbsp sugar Sea salt Extra flour, for dusting Filling
- 2 courgettes (zucchini), sliced and char-grilled
- 2 artichoke hearts, char-grilled and sliced
- A handful black olives
- A handful sun-dried tomatoes
- A couple slices Parma ham
- A bunch basil, leaves ripped A drizzle olive oil A drizzle herb vinegar
- 1 ball mozzarella, ripped
- A handful Parmesan shavings
- A couple fresh plum tomatoes
- 2 oz Montgomery cheddar
- A good drizzle extra-virgin olive oil
- Freshly ground black pepper Maldon sea salt For the bread: Stage 1: Making a Well Pile the flour on to a clean surface and make a
Instructions
- 1
large well in the centre. Pour half the water into the well, then add your yeast, sugar and salt and stir with a fork. Stage 2: Getting It Together Slowly, but confidently, bring in the flour from the inside of the well. (You do not want to break the walls of the well, or the water will go everywhere). Continue to bring the flour into the centre until you get a stodgy, porridge-y consistency, then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the