Скачать или смотреть Pizzone

Pizzone is such a creative way to satisfy both pizza's and calzone's craving. It's a two-in-one combo and I loved the way mine turned out. The crust is thin, crispy yet chewy and the taste is just perfect with the homemade cilantro pesto.

Pizzone

625 g all-purpose flour, 5 cups
1 tsp sugar
2 tsp salt

16 Oz. 454 g lukewarm water
1 ½ tsp active dry yeast
½ tsp sugar
2 tbsp mayonnaise
3 tbsp olive oil

For pesto:
1 bunch fresh cilantro
1 jalapeno
1 garlic cloves
Salt and lemon juice
¼ cup or more olive oil
2 tbsp cashews

Bell pepper
Olives
Shredded mozzarella
Parmesan cheese
Italian seasoning
Halal bacon slices

Activate the yeast by dissolving it in ¼ of the lukewarm water from the given amount in the list above. Add ½ tsp sugar to it, and cover it for five minutes.
Combine dry flour, salt, and the rest of the sugar. Add olive oil and mayo to it. Start pouring the rest of the water and the yeast mixture into it gradually. Knead the dough using your stand mixer for 5 minutes. Cover the dough for 30 minutes.
Now knead it the second time for 5 more minutes. Cover it again and leave it for 30 more minutes. If you have time and energy, go ahead and punch it down and knead it again for 5 minutes.
I find that letting the dough rise a bit and then kneading or doing the stretch and folds interval gives you the best gluten network and a sturdy elastic dough.
Cover the bowl and refrigerate it for next day use or let it rise till double and proceed with using it if planning on baking the same day.

Make pesto by combining all the ingredients in a bowl of the food processor. Make sure you adjust the consistency as you like it by adjusting the amount of olive oil.
Divide the dough into four parts and shape it into balls. Using four plastic Tupperware lunch containers, place the dough balls in separate containers and place the lid on them. Let them rise. Then invert them out in a bowl full of cornmeal the top side down. This can be seen in the video.
Slowly flatten it out then pick the dough and rack out the excess cornmeal. Without disturbing the cornichon of the pizza dough spread out. Spread the pesto on and proceed with the rest as you can see in the video.
Bake it at the highest heat setting for the home oven on the lowest rack position. Baking time could vary from 7-10 minutes so keep an eye on it. Also, you will get the best-charred crust if your baking surface is preheated like a baking stone. Enjoy!