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Barilla recipes

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di Academia Barilla

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20 minutes


Bread, focaccia and pizza


Ingredients for 4 people

8 cups all-purpose flour
1 (¼ ounce) package dry yeast
2 ½ cups warm water
4 teaspoons salt
1 teaspoon granulated sugar
10 ounces mozzarella
fresh basil leaves to taste
10 ounces tomato sauce
4 ounces ham

Preparation 10 minutes preparation + 10 minutes cooking
1. Place the flour on a work surface and make a well in the middle

2. Dissolve the yeast and sugar in water and pour in the well

3. Lightly knead the dough and then add salt

4. Knead until uniform, elastic and smooth

5. Divide the dough into 6 equal balls

6. Set aside to rise until doubled in size

7. After the dough has risen, roll each ball into a disk

8. Spread tomato sauce in the center of each disk

9. Evenly spread sliced (or diced) mozzarella and ham on each dough disk

10. Fold the dough over on itself and seal the edges well, forming 6 crescent-shaped pouches

11. Spread a small amount of tomato sauce over the calzones

12. Place on a baking sheet lined with parchment paper

13. Bake at 475°F for about 10 minutes until crisp and golden brown

14. Remove from oven and serve immediately