Calzone Recipe Using 00 Morcote Flour

For Calzone 
• MORCOTE® 00 Pizza Flour 
• Water (cold) – 600 g 
• Fresh Yeast – 30 g 
• Salt – 18 g 
• Olive Oil – 30 g 

 For Sugo 
• SwissBake® Pizza Sugo Powder – 100 g 
• Water – 400 g 
• Olive Oil – 50 g 

For Filling 
• Grilled Zucchini Slices – 50 g 
• Sautéed Mushrooms – 50 g 
• Roasted Bell Peppers – 50 g 
• Mozzarella or Semi-hard Cheese – 200 g 
• Optional: Sun-dried Tomatoes, Baby Spinach, Olives, Feta/Ricotta Cheese, Herbs (Thyme, Oregano) 

Dough Preparation: 

In a spiral mixer, combine flour, salt, and yeast. Add cold water gradually and mix at slow speed for 3 minutes. Add olive oil and continue mixing at medium speed for 6–8 minutes until smooth and elastic. Dough temperature should be between 24°C–26°C. Transfer to a floured surface, rest for 20 minutes covered. Divide into 200 g portions and round. Rest again for 10 minutes. 

Italian Sugo Preparation: 

Combine Pizza Sugo Powder, water, and olive oil in a bowl. Whisk until smooth and homogeneous. 

Assembly & Baking: 

Roll out dough into 18–20 cm discs. Spread a thin layer of Pizza Sugo on one half, then layer vegetables & cheese. Fold to form a half-moon, sealing edges by crimping or pressing with a fork. Bake at 220°C to 230°C for 12–15 minutes until golden brown. Optionally, brush with extra virgin olive oil or garlic butter after baking. Serve hot with extra Pizza Sugo or infused olive oil.