披萨

Ingredients

Dough
- 220 g water, lukewarm
- 1 tsp sugar or 1 tsp malt 1
- 20 g fresh yeast
- 400 g flour
- 30 g extra virgin olive oil, plus some extra ，
- 1 tsp salt 1

'Classical style' filling
- 300 g mozzarella, cut into pieces  
- 400 g tomatoes, cut into pieces, drained，
- 40 g extra virgin olive oil
- 1 tsp salt 1
- 6 basil leaves, fresh, torn into pieces
- 100 g ham, cut into strips

Step 1
Place dough ingredients into jar,

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Step 2
After finished, Place dough into a lightly oiled large bowl and form into a ball shape. Cover bowl with cling film and let dough rise for 2 hours.

Step 3
Preheat oven to 200°C.

Step 4
Place mozzarella into mixing bowl,

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After finished, transfer into simmering basket and drain for 10 minutes. While waiting, place drained tomatoes, extra virgin olive oil, salt and basil leaves into a bowl and mix well.

Step 5
Divide the dough into 4 equal balls; roll each out onto a floured surface into a thin rounds (Ø 26 cm). Spread 1/4 of tomato mixture, mozzarella and ham strips onto half of each round, leaving a 2 cm edge. Brush edges of the round with water, fold the other half over the filling, gently press out air bubbles and seal edges by pressing together with a fork. Place calzones onto a baking tray covered with baking paper. Bake in a preheated oven at 200°C for 20 - 25 minutes. Serve warm.