![]() ![]() Inside a medium-sized non-stick saucepot, add the oil and warm over medium heat until it appears to shimmer. ½ teaspoon vegan Worcestershire sauce (available at most grocery stores).(Some commercially-made sauces contain meat or milk products, while others are purely plant-based. 1 24-ounce container of any pre-made vegan marinara sauce.It is important to use just the right amount of sauce to avoid a dry or saturated calzone. The inside of a calzone requires sauce and cheese (or cashew mixture), as well as any vegetables, for a perfect flavoring. Thaw frozen dough completely by placing it in the refrigerator for several hours, then move to room temperature for two hours before making calzones. Step 6 – Thaw The DoughĪllow refrigerated dough to sit out at room temperature for two hours before preparation. ![]() The dough can be refrigerated for up to two days if desired. Punch down the dough to remove air, reshape it into balls, place it back into the bags, seal, and refrigerate for at least two hours. They will then be slightly airy due to fermentation. If you intend on preparing calzones the same day, let the dough sit for a total of an hour and 15 minutes at room temperature. Before placing the bags in a freezer, allow them to sit out at room temperature for about 15 minutes. Place each ball inside its own sealable plastic bag for future use. ![]() Separate the dough into two equal pieces and shape it into balls. If it rips before this is achieved, mix the dough a bit more using the low setting and repeat. The dough should be able to be stretched to a see-through “windowpane” or “membrane” state without tearing. Rotate the dough as you pull, allowing it to become stretched in multiple directions. To test the dough, pinch a small piece and stretch it apart using both hands. If the mixture is dry and crumbly, or if it does not form a ball shape, add water one tablespoon at a time while mixing until the same result is achieved. Mix on low until the dough clears the sides of the bowl and only a small bit sticks to the bottom of the bowl. If you feel the mixture is too sticky, add flour to the dough, a tablespoon at a time until the desired consistency is reached. The dough will be smooth and tacky to the touch. Set electric mixer to medium speed and mix dough for an additional 2 minutes. Allow the dough to rest for about 5 minutes before moving on to step 2. Mix on low speed with a dough hook for approximately 4 minutes, or until the ingredients blend together into a coarse ball. In an electric stand mixer bowl, combine all the above ingredients. 7 ounces of room-temperature water (approximately 70 degrees Fahrenheit).Yield: 2 dough balls roughly 10-ounces each Pay attention to the setting on your oven, the amount of time your calzone cooks, and the mixing and shaping of the dough, and you’ll reap the reward when you, as well as any guests you may have, start to salivate.Īdapted from Peter Reinhart’s Neo-Neopolitan Pizza Dough recipe. You don’t want it burned, undercooked, or awkwardly shaped. With a calzone, these goodies are tucked inside, making it necessary to take your time to present the crust favorably. With a pizza, your focus is on the visual appeal of the toppings and cheese presented. CALZONE RECIPE FROMSCRATCH HOW TOHow to Make Calzones from Scratch Part I - The Dough
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