This whole wheat dough is a great variation, for it you'll need
- 220g water
- 1 tsp sugar
- 7g fast action yeast
- 400g wholewheat flour
- 30g olive oil
- Put the water in TM bowl and heat to tepid 37°, add the sugar and yeast and mix speed 2 for 20seconds. Add flour, olive oil, and salt and knead on dough setting for 2 minutes. Tip into a greased bowl to prove for about 2 hours, until doubled in size.
- The filling is very much a matter of choice. Mine was chicken based- a couple of chicken breasts, garlic, red onion, tomatoes, yellow bell pepper, using the basics as mozzarella, chopped coriander. I like to pulse the cooked mixture at speed 5 until it looks shredded.
If you want to make large calzone, divide the pastry into 4, or for party size dive and divide again until you have a size you want. After placing the cheese and chicken on one side, seal with cold water. Brush with beaten egg for a nice shine.
Bake at 200°C 400°F for about 25 minutes. Watch the smaller size to avoid over cooking. These freeze well.