{"id":2586,"date":"2016-02-09T01:00:26","date_gmt":"2016-02-09T06:00:26","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=2586"},"modified":"2016-10-11T11:29:44","modified_gmt":"2016-10-11T15:29:44","slug":"peppe-miele-part-8-calzone","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/peppe-miele-part-8-calzone\/","title":{"rendered":"Peppe Miele, Part 8, Calzone"},"content":{"rendered":"

I often say that pizza is just dough with something on it. But, when you think about it, it can also be dough with something in<\/em> it (which means, a nicely made grilled cheese sandwich is a kind of pizza too!).<\/p>\n

In this week’s segment, Peppe shows us how easy it is to use pizza dough to make a classic calzone filled with salumi, ricotta and mozzarella (with a dash of Parmesan too). — dough with something in<\/strong> it!\u00a0 An interesting twist I hadn’t seen from my local calzone makers, though apparently common in Naples, is to drizzle a little sauce over the top of the dough rather than put it inside — makes sense when you think about it, and certainly less messy and prone to leaking out. Also, and an important tip for viewers who use a wood-fired oven, is to bake the calzone just inside the mouth of the oven, where it isn’t as hot, so as not to bake it too fast. Because of the top and bottom crust, these take about twice as long to bake as a pizza.\u00a0 Final trick — a nice drizzle of olive oil over the top when it comes out of the oven, a garnish of fresh basil, and it’s ready to serve — both crisp and oh so oozy! Here’s Peppe Miele to show us how it’s done….<\/p>\n