Calzone-licious
Made calzones for dinner last night and discovered the awesome wonder that is the dough hook on the Kitchen Aid Stand Mixer. Is it possible to fall in love with a kitchen appliance? (I have previously stated that I would marry into a loveless marriage if I could register for and keep all the kitchen appliances.) Usually I'm all old school when it comes to pizza dough. Or I am all about the bread machine. But I was tired and I wanted a nice dough to work with and I really didn't want to do too many dishes or flour up too many counters so I tried the dough hook. Holy moly it works fast and well. Since I wanted to give the dough that nice whole wheaty texture, but only had graham flour (whole wheat pastry flour) on hand, this is what transpired:
-1.5 Tbs yeast activated in 3/4 cup 105 degree water for 10 minutes (very important to let the yeast foam away)
-Add in 3 Tbs olive oil and 3/4 cup cold water and a 1-2 tsp salt (unsalted pizza dough is yucky)
-Stir in 1 cup of whole wheat pastry flour plus 1.5 cup bread flour plus 1 cup AP flour plus some more graham flour and let the hook do it's thing
-Let the lovely ball of elastic, wheat-flecked dough rest for 15 min with a wet towel over it
-Take 1/2 the dough and divide it into 2, shape it, dust it with flour and pop in freezer for easy pizza dough later (that would be a think ahead tip for all you busy folks out there...)
-Let the other 1/2 rise on the counter for an hour or so with a damp towel over it or o/n in the fridge
-You are ready for calzone magic
We made andouille, mushroom, broccoli and basil calzones with whole milk ricotta, parmesan and mozzarella cheeses. I would recommend giving the ricotta a quick squeeze with a paper towel to remove some excess moisture and definitely don't be shy with the filling if you have lots of veggies because it will cook down. And don't forget the steam vents. But it only takes 15-20 mins at 475 to cook up these pockets of yumminess (sausage was pre-grilled). Heat up some tomato sauce and doctor it up with some herbs, spices, garlic and fresh tomatoes while they are baking and you are done! Toss up a quick side salad if you so desire. Next time I am going to brush crushed garlic on the outside along with the olive oil for a flavor boost.
-1.5 Tbs yeast activated in 3/4 cup 105 degree water for 10 minutes (very important to let the yeast foam away)
-Add in 3 Tbs olive oil and 3/4 cup cold water and a 1-2 tsp salt (unsalted pizza dough is yucky)
-Stir in 1 cup of whole wheat pastry flour plus 1.5 cup bread flour plus 1 cup AP flour plus some more graham flour and let the hook do it's thing
-Let the lovely ball of elastic, wheat-flecked dough rest for 15 min with a wet towel over it
-Take 1/2 the dough and divide it into 2, shape it, dust it with flour and pop in freezer for easy pizza dough later (that would be a think ahead tip for all you busy folks out there...)
-Let the other 1/2 rise on the counter for an hour or so with a damp towel over it or o/n in the fridge
-You are ready for calzone magic
We made andouille, mushroom, broccoli and basil calzones with whole milk ricotta, parmesan and mozzarella cheeses. I would recommend giving the ricotta a quick squeeze with a paper towel to remove some excess moisture and definitely don't be shy with the filling if you have lots of veggies because it will cook down. And don't forget the steam vents. But it only takes 15-20 mins at 475 to cook up these pockets of yumminess (sausage was pre-grilled). Heat up some tomato sauce and doctor it up with some herbs, spices, garlic and fresh tomatoes while they are baking and you are done! Toss up a quick side salad if you so desire. Next time I am going to brush crushed garlic on the outside along with the olive oil for a flavor boost.
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