Calzone from scratch

Mix 250 grams of good quality flour ( I used manitoba) with 5 grams of dried yeast. Add 100 ml of lukewarm water. Knead and add 50 ml of lukewarm water, bit by bit. Finish with 1 table spoon of water mixed with 6 grams of salt. Allow to rest for 30 minutes. Divide the dough in 2 balls of approximately 200 grams each. Knead once more. Put in a closed recipient. Store in the fridge for 8-24 h.

Chop and fry 4 garlic cloves and 1-2 chili in 1 table spoon of olive oil. Add 500 grams of washed spinach. Allow to shrink. Drain. Add pepper, salt, 1 table spoons of chopped fresh basil, 5 chopped salted anchovies, the zeste of 1 lemon and 150 grams of grated provola. Mix thoroughly.

Remove the dough from the fridge. Allow to rest for 30 mins. Spread some flour on the table. Create 2 pizzas. Divide the spinach on each pizza, at one side. Fold and close. Brush some olive oil on the surface.

Bake in the oven at 220° for 15-20 minutes. I’m the lucky owner of a lava stone to bake pizza or focaccia, but a normal tray covered with baking paper is a perfect alternative.


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