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Calzone ai Formaggi | Italian Cheese Calzone
(0)
40 min
Under an hour
Knuspr-Küche
Außen herrlich knusprig gebacken und innen vollgepackt mit zart schmelzendem Käse. Diese klassische italienische Calzone vereint cremigen Ricotta, milden Mozzarella und würzigen Parmesan mit frischem Basilikum. Heiß aus dem Ofen serviert, entfaltet sich beim ersten Anschneiden ein verführerischer Käsedampf, der jedes Pizza-Herz höher schlagen lässt!
Ingredients
Preparation method
Prepare & rest the dough
Dissolve the fresh yeast together with the sugar in 220 ml of lukewarm water and let it rest for approx. 5 minutes until the yeast is activated.
Mix the wheat flour with the salt in a large bowl. Add the yeast water and 2 tbsp olive oil. Knead everything for approx. 8 to 10 minutes into an elastic, smooth yeast dough.
Shape the dough into a ball, cover with a damp cloth and leave to rise in a warm place for approx. 60 minutes until it has doubled in volume.
Chef's tip
Tip: For an even crispier crust, lightly prick the top of the calzone once or twice with a fork before baking to allow steam to escape.
Serving tip: A fruity, warm tomato sauce for dipping and a fresh rocket salad go wonderfully with this.
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