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Maize Max - Mini Calzone
Prep Time : 00h 08
Cooking Time : 00h 06
5 Calzones
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
- 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
- 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.
- Cover the bowl and start the bulk fermentation for 10 minutes.
- While your dough is fermenting, mix all Ingredients of filling together.
- 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.
- 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.
- 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.
- Bake the calzones for 6 – 8 minutes.