The Ultimate Panzerotti and Calzone Recipe

The same.. but oh so different!

Serves
6-10

METHOD

Pizza Dough:

  1. Punch a well into the kg of flour
  2. Add warm water, yeast and maple syrup.
  3. Once frothy add cold water, olive oil and salt.
  4. Knead into a dough and work it for 20 minutes Portion into 15 oz balls for deep dish and 8 for thin crust.
  5. Refrigerate overnight in an air-tight container, remove and rest until it’s room temperature.
  6. Stretch into cast iron pan with heavy olive oil.
  7. Top and bake.

Pizza sauce:

  1. Combine ingredients and blend together

Panzerotti:

  1. Build all ingredients on half your pizza sink and fold another half over.
  2. Seal with a crimp and deep fry at 325 for 2 minutes per side.

Calzone:

  1. Build all ingredients on half your pizza sink and fold another half over.
  2. Seal with a crimp and bake at 450 for 8 minutes until golden.
  3. Brush with garlic butter

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