Calzoni focaccia and grissini. Let's play with the dough.
Let me suggest three fun alternative to use pizza dough (see the post about pizza). It can happen in fact to do an excessive amount of dough and find themselves with a surplus, or because we want to do something different, like a focaccia, to accompany a normal meal. I propose the following three possibilities, so as I have experienced myself, simple and quick. In this post I assume you already have the dough for the pizza you need.
Calzone Ingredients for each calzone:
Pizza dough. a 20-22 cm disc 50 grams of cooked ham, diced 1 mozzarella cheese 1 tea spoon Extra virgin olive oil
You can decide the size, according to your tastes, but usually, for an average calzone, the kind that are found in pizzerias we start with rolling out a disc of dough of about 20-22 cm. Once the disk is lying, the same thickness of a pizza, you pass the filling. Chop 2/3 of the mozzarella joining the diced ham and add a little pinch of pepper. You should not need more salt. Place the mixture in the center of the disc and dampen the inside edge of the dough with a little water. Fold the dough over itself in half trying not to leave too much air inside. To seal the dough will be enough pinch the extremities rolling the wrists 90 degrees along the length of the edge. If done well, this will give it the characteristic figure of the calzone. Now, chop very finely 1 third of mozzarella that you have kept aside with a teaspoon of oil. Mix well and rub the calzone hat with the mixture. This will donate the typical crust to the dough. Bake in preheated oven at 250 degrees for at least ten minutes. When you see that the calzone is beautiful golden, you're done. Notes: Many people add to the filling some egg wash to make it more compact. This depends on your tastes. Certainly the fillings to try are many.
Focaccia
Without stepping foot in the sacred focaccia, which requires specific precautions, carry my solution for a high soft focaccia and very versatile. Often, in fact, the use as an alternative to bread, or do stuffed with mortadella. And then, you know, the things that we alone are worth more and more. (I'm beginning to sound like a food-blogger! Help me!)
Ingredients for an average focaccia (20 X 40 cm):
Pizza dough 250 gr EVO oil 50ml Coarse salt Rosemary
In this case we have to work pizza dough and change the last leavening. That prior to cooking. Then take the dough and roll up to 2-3 cm thick. Pour half the oil in the pan where you bake the cake. I know that seems a lot oil and over time can better manage the quantity, but the important thing is the veil with the oil base. then Put the dough on the baking sheet and roll it out well so as to make them cover the whole surface. Then press with your fingertips pizza to create the characteristic dips of the focaccia and after distributing the coarse salt and rosemary to piaciment, drizzle with remaining oil. Let rise again for at least an hour in the oven switched off or with the only light on (to reach an optimal heat). Finally, bake for 20 minutes at 220 degrees.
Grissini As breadsticks seem old-fashion, or so considered in recent years, make them at home is surely grieves fascinating. This paragravo just wants to illustrate the necessary technique that is used to make them. First, you can use the dough for bread or the pizza.
And 'useful especially if there advances the dough, or to give a nice alternative to the bread when you need the table. Let's start by cutting a ball of dough the size of a walnut, then, taking it from the center with both hands pulling in opposite directions, creating a bread stick about 25 cm long. Try not to make them too thin or you risk burning them in cooking. A thickness between 2 and 3 cm will go well to make them crispy. Place them all in a row on a baking tray lined du baking paper and bake for 10 minutes at 200 degrees. Wishing you can garnish your bread sticks with sesame, poppy seeds or parmesan, according to taste.