| pizza dough: | |
| 500 g | wheat flour |
| 3 dl | water |
| 15 g | baker's yeast |
| 10 g | salt |
| 20 ml | olive oil |
| ingredients for 4 pizzas: | |
| 800 g | pizza dough from Bachmann |
| 200 g | tomato sauce |
| 250 g | mozzarella |
| 500 g | frozen spinach, defrosted |
| 40 g | Parmesan, grated |
| 20 g | ham, chopped |
| 80 g | mascarpone |
| 4 | eggs |
Preparing Pizza Calzone
Good things come to those who wait, therefore, if you can, prepare the dough the day before. Knead all ingredients for the dough - except for the oil - in a bowl, add the oil, knead again. Let it ferment at room temperature for 40 minutes, punch down and store covered in a plastic dish in the fridge for 12 hours. 1 hour before you prepare the pizza, cut the dough into four equal pieces and, with a little flour, roll them or pull them to a diameter of around 25 cm. On one half of the dough, first place the tomato sauce, then the remaining ingredients – spinach and Parmesan premixed. At the end carefully place the raw egg on top of the filling. Carefully fold over the other half of the dough and firm down well or twist along the edge. Bake on a baking tray at the highest possible oven temperature (250 °C) for 10 to 15 minutes and serve hot.
