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5 minutes
5 minutes
Woody Oven
Calzones are Italian turnovers that are stuffed with an array of ingredients. Pretty much anything that goes on a pizza can go into a calzone. The fillings are placed on one half of the circular shaped pizza dough. The dough is then folded over, pinched and sealed, coated with an egg wash or olive oil.
When calzones were first originated in Naples, they were designed to be eaten by hand, without any utensils. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing or walking.
240g Dough Ball
The choice is yours!
Reference our guide on creating & stretching fresh pizza dough.
Stretch your dough into a circular shape, in the same style as a regular pizza.
Position your fillings on one half of the dough and fold, pinch and roll the edges to secure the fillings into the half circle shape. put a small hole on the top, drizzle some oil and sprinkle with parmesan.
Cook the calzone in your Woody Oven for roughly 90 seconds until the dough has risen significantly and there is some leoparding on the top.
Remove from the Woody and enjoy!
The choice is entirely yours and the possibilities are limitless, feel free to experiment with different fillings.
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