![\"Calzone\"](\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2013\/07\/Calzone.jpg\" "\\"Calzone\\"")
<\/a>Calzone is essentially a pizza that has been folded in half and the edges sealed before being baked. In this respect it is rather like a pasty<\/a> made with bread dough rather than shortcrust pastry. Like the pasty and its many relatives around the world, calzone is portable food, ideal for lunch or a snack.<\/p>\nTraditionally, calzone are filled with vegetables, meat and cheese. I fried some chestnut mushrooms with garlic, added some fresh spinach and a basic ragu sauce, and finished with slices of mozzarella. You can, of course, fill it with whatever you like.<\/p>\n The first time I tried calzone was in a restaurant in Florence some years ago. My principle memory of the occasion was of a couple of young waitresses who absconded with my then-baby daughter Evie and showed her off to the kitchen staff. I\u2019m pleased to report that they did return her, and that the read more…<\/a><\/p>\n","protected":false},"author":1,"featured_media":1256,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[],"_links":{"self":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/1253"}],"collection":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=1253"}],"version-history":[{"count":21,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/1253\/revisions"}],"predecessor-version":[{"id":3120,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/1253\/revisions\/3120"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/media\/1256"}],"wp:attachment":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=1253"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=1253"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=1253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Calzone\"](\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2013\/07\/Calzone-close-up.jpg\" "\\"Calzone")
<\/a>The key to successful calzone is size: don\u2019t try to make them too big, and avoid the temptation to cram in as much filling as will physically fit. I generally start with a piece of dough rolled out to roughly 15cm diameter. A basic white dough with maybe an additional splash of olive oil is fine. I use a hydration of 55-60%: wetter dough is difficult to roll out and fold. About 100g of dough will do the job, rolled out to a bit less than a centimetre in thickness. Flour your worksurface generously so that it doesn\u2019t stick, and then transfer the disc of dough to a baking sheet (much easier than trying to move it once it’s filled and sealed). Place the filling on one half of the disc, leaving a margin of a couple of centimetres around the edge so that you can seal the edges of the dough together after folding. For calzone of this size I use two to three heaped tablespoons-worth of filling. Carefully fold the empty half of the dough over the filling and crimp the edges of the parcel shut with your fingertips. Bake at 220\u00b0c for 15-20 minutes. The filling will be very hot, so it’s a good idea to leave it for 10 minutes or so before eating. Calzone can also be good served cold.<\/p>\n