500g ’00’ flour
50ml olive oil
ca 275ml water, lukewarm
1 Pack (7g) dried yeast
2 tsp salt
1 can of tomato sauce
1 tsp oregano or basil, dried
2-3 garlic cloves
1 Tbsp olive oil
pinch of salt
Optional:Salami, tuna, vegetables, parmesan, mozzarella
Prep.time: min. 3 hours, preferably overnight
Cooking time: 15 minutes
You’ll need: Dough Hook, Stirring Tool
- Attach dough hook. Add flour, salt, olive oil, water, dry yeast in the mixing bowl and knead everything to a soft, elastic dough.
- Cover the bowl with cling film and let it rise to room temperature for at least 3 hours, but the dough will taste much better if you leave it 24 hours in the fridge.
- For the sauce, attach the stirring tool to Cooking Chef, and set the temperature to 100C.
- Cook the olive oil and garlic for 1 minute, then add the tomatoes, salt, and seasoning.
- Cook the sauce for 2 minutes and set aside
- Preheat oven with a baking tray or pizza stone to 250C
- Cut pizza dough on floured surface into 6-8 pieces and roll out very thinly. (you can make a big pizza or several small ones instead of calzone)
- Spoon tomato sauce on the dough, add salami, parmesan, mozzarella, or anything you like.
- Fold the dough in half, and press down edges.
- Sprinkle the surface with a little olive oil and bake Calzone for approx. 15 minutes.
Baked in partnership with Kenwood Switzerland