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


  1. Attach dough hook. Add flour, salt, olive oil, water, dry yeast in the mixing bowl and knead everything to a soft, elastic dough.
  2. 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.
  3. For the sauce, attach the stirring tool to Cooking Chef, and set the temperature to 100C.
  4. Cook the olive oil and garlic for 1 minute, then add the tomatoes, salt, and seasoning.
  5. Cook the sauce for 2 minutes and set aside
  6. Preheat oven with a baking tray or pizza stone to 250C
  7. 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)
  8. Spoon tomato sauce on the dough, add salami, parmesan, mozzarella, or anything you like.
  9. Fold the dough in half, and press down edges.
  10. Sprinkle the surface with a little olive oil and bake Calzone for approx. 15 minutes.


Baked in partnership with Kenwood Switzerland

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