MINI CALZONI FILANTI AL FORNO: Ricetta Facile e Impasto Soffice

THE DELICIOUS AND SOFTEST BAKED MINI CALZONI EVER! 🍕✨ Looking for something delicious, perfect for a family dinner, an aperitif, or a buffet? Today we're making these mini baked calzones, made with a high-hydration (70%) dough that's incredibly light, soft, and fragrant. The secret to making them perfect and not drying them out in the oven? Strategic two-step baking and the use of strong flour (I used Caputo Nuvola with 12.5g of protein) for incredible rise! For the filling, I chose a super-stringy mix of cooked ham, dry mozzarella, and Emmental... just look at the cover to believe how stringy they are! Save the recipe and make them with me! 🛒 INGREDIENTS (for about 20 mini 50g calzones) For the Soft Dough: • 500g Flour (ideal with 12.5g protein, e.g. Caputo Nuvola) • 350g Water at room temperature • 5g Dry Brewer's Yeast • 10g Salt • 15g Extra Virgin Olive Oil For the Delicious and Stringy Filling: • 200-250g Good-quality Cooked Ham • 200g Dry Mozzarella (pizza loaf type) • 100g Emmental or Gruyère (grated into flakes) • Black pepper to taste • Extra Virgin Olive Oil (for brushing the surface) 👩‍🍳 STEP-BY-STEP METHOD 1. In the bowl of a stand mixer (or by hand), add the flour and dry yeast. Begin kneading, adding the water a little at a time. Knead until all the flour is incorporated, then cover and let rest for 10 minutes. 2. After the rest, slowly add the extra virgin olive oil. Knead the dough until it is completely absorbed. Cover again and let rest for another 10 minutes. 3. Finally, add the salt. Knead the dough vigorously until it is smooth, elastic, and not sticky. Place it in a large bowl, cover tightly, and let it rise until doubled in size in a warm place. 4. Knead the risen dough and divide it into portions of about 50 grams each. Shape into smooth balls and let them rest for a few minutes. 5. Flatten each ball with your hands (without using a rolling pin to avoid releasing the rising gases). Fill the center with the cooked ham, the cheese mix (mozzarella and Emmental), and a sprinkling of pepper. Close into a half-moon shape, sealing the edges carefully to prevent the filling from leaking out. 6. Preheat the oven to 200°C (400°F). Place the calzones on a baking sheet lined with parchment paper and brush the surface with a drizzle of extra virgin olive oil. o 🔥 First 8 minutes: Bake on the lowest rack of the oven. o 🔥 Last 8 minutes: Move the baking sheet to the highest rack. o N.B. They must cook quickly (about 16 minutes total) to stay soft and not dry out! 💡 TRICKS FOR GUARANTEED SUCCESS: • Use the right mozzarella: Classic fresh mozzarella releases too much water during cooking. Choose block mozzarella for pizza or let it drain well for a few hours. • Don't overcook: If the calzones are left in the oven too long, the crust becomes tough and you lose the "cloud" effect. • Customize the filling: If you don't like Emmental, try smoked provola or add a teaspoon of tomato puree! #calzonalforno #minicalzoni #easyrecipe #leavened #pizzatime The products I use in the kitchen https://www.amazon.it/shop/nataliacat... Subscribe to my CHANNEL http://bit.ly/2E72pEx Follow me on INSTAGRAM http://bit.ly/2RYxtKp on FACEBOOK http://bit.ly/2thdHQ9 or on my BLOG http://bit.ly/2TIu4Rj My books 📖 🍪 HOMEMADE COOKIES https://amzn.eu/d/cuA8DiV 🧁 THE SMELL OF GOODNESS https://amzn.to/3SfraEk 🍝 BILL-SAVING RECIPES https://amzn.to/3YpQ7Nv 🎂 SWEETS FOR A THOUSAND OCCASIONS https://amzn.to/3bAefW9 🍕MY HOMEMADE SAVOURY PIES https://amzn.to/2FZ9yHz 🍰HOME-MADE SWEETS https://amzn.to/2xzSYct For information and collaborations: [email protected] #nataliacattelani