Maize Max - Mini Calzone

Mr.Passart Wongprom (Chef Mhee)
Mr.Passart Wongprom (Chef Mhee)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
5 Calzones
00h 08
00h 06

Preparation Time: 8 minutes

Proofing and Resting Time: 10 minutes

Baking Time: 6 minutes

Outcome: 5 calzones

 

 

Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes

Ingredients and Method

Ingredients

  • Basic dough:
  • 250 g Maize max
  • 250 g Wheat flour (Type 550)
  • 20 g Vegetable oil
  • 10 g Instant yeast
  • 250 ml Water, approx.
  • Filling:
  • 50 g Ham, chopped
  • 50 g Cheese, grated
  • 25 g Mushrooms
  • 25 g Green pepper rings
  • 5 g Mella Fix
  • 38 g Tomatoes, mashed

Method

  1. Mix all Ingredients for the basic dough with a spiral mixer for 4 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
  2. Cover the bowl and start the bulk fermentation for 10 minutes.
  3. While your dough is fermenting, mix all Ingredients of filling together.
  4. After bulk fermentation, scale the dough into 140 gram pieces. Roll the dough out to 3 mm. thick and cut circles of approx. 15 cm.
  5. Place the filling mixture in the center of each circle and fold the dough over to create half-moons. Place the calzones onto a greased baking tray.
  6. The oven should have a temperature of 280°C when you put the calzones in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
  7. Bake the calzones for 6 – 8 minutes.
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