Calzone (Thermomix Method Included) « Mother Hubbard's Cupboard

1 Quantity of Pizza Dough*

Left overs

Mozzarella Cheese

subheading: Pizza Dough:

subheading: (If you own a Thermomix, use the recipe out of the Everyday Cookbook or Basic Cookbook just double the kneading time):

3 Cups of Plain Bakers Flour (plain flour is fine, but bakers flour has a higher protein content and makes better dough)

2 Teaspoons of Yeast

300ml of Luke Warm Water

1 Teaspoon of Sugar

20ml of Olive Oil

Extra Flour for Kneading

subheading: Pizza Dough Method:

Place warm water, yeast and sugar into a bowl and stir until sugar is dissolved and leave aside for 4 minutes.

Ad all other ingredients and mix well.

Kneed ingredients together after mixing for about 10 minutes and allow dough to prove in a warm sport for at least 2 hours OR place in a covered, oiled bowl in the fridge for the rest of the day or overnight and use when you need it.

note: I make the pizza dough in the morning and leave it in the fridge to prove all day. Get the Calzone made in the afternoon, put some in the freezer and leave what I want to cook in the fridge ready until needed.

Directions at themotherhubbardscupboard.com

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