Molini Pizzuti has been making flour in the Italian province of Salerno since 1953. In Italy the flour is graded depending upon high fine it is. Try the ’00’ flour next time you make bread, pasta or pizza. For something different on pizza night, why not try calzones. Calzones are a great way to use up ingredients in the fridge so they’re great to experiment with. Also, if you have fussy eaters, all family members can create their own calzone. We’ve shared our chorizo & pineapple calzone recipe to get you started.
2 cups ’00’ flour
2 tsp dried yeast
1 cup warm water
1 tbsp olive oil
good pinch of salt
200ml TEI Cherry Tomato Sauce
2 tbsp TEI Muscovado Sugar
2 tbsp Worcestershire sauce
1 tbsp La Dalia sweet smoked paprika
150gm La Boqueria mild chorizo – sliced
100gm buffalo mozzarella – sliced
3 rings of canned pineapple – chopped
1 egg – lightly whisked
Mix yeast & water together in a small bowl. Leave for 5 minutes until the mixture has become foamy.
In a food processor with the dough blade, add flour, salt & oil. Add the yeast mixture & knead. Once the dough has formed into a ball, remove from the food processor & place into a lightly oiled bowl. If the dough is a little sticky, add a little more flour. Put glad wrap over the bowl & place in a warm spot for an hour, or until doubled in size.
To make the sauce, heat a frypan over medium heat, add the sauces, sugar & paprika. Simmer for 5 minutes. Add the sliced chorizo and cook for a further 5 minutes.
Transfer to a lightly floured surface & knock the dough down to original size. Portion the dough into 6 individual portions. Roll out each section of dough to approx 20cm round. To fill the calzones, place the filling on half of the dough, leaving enough of an edge to seal the calzone. Fold the other side over the filling and crimp the edges with a fork. Brush with the egg wash & bake in the pre-heated oven on 180 for 15-20 minutes or until golden.
Don’t worry if you have any blow outs, they’ll still taste amazing!