Chocolate Calzone

Recipe

Chocolate Calzone

ingredients	preparation
1000g bread flour 350W 20g salt 10g yeast 200g sourdough 30g Olive oil 680g water 640g FNN-O61IROK 800g mascarpone	Knead together all the ingredients, except for the Kaya and the mascarpone. Improved kneading. Dough temperature: 23ºC. Leave to rest for 20 minutes and divide into 150 g units. Make into balls and leave to rest for about 18 hours at +5ºC. Roll out a very thin pizza dough. Fill with Iroko cream and mascarpone cheese. Fold the dough over to enclose the filling, like a pasty. Stone floor oven: 280ºC for about 10 min.

ingredients

preparation

1000g

bread flour 350W
20g

salt
10g

yeast
200g

sourdough
30g

Olive oil
680g

water
640g

FNN-O61IROK
800g

mascarpone

Knead together all the ingredients, except for the Kaya and the mascarpone.
Improved kneading. Dough temperature: 23ºC.
Leave to rest for 20 minutes and divide into 150 g units.
Make into balls and leave to rest for about 18 hours at +5ºC.
Roll out a very thin pizza dough.
Fill with Iroko cream and mascarpone cheese.
Fold the dough over to enclose the filling, like a pasty.
Stone floor oven: 280ºC for about 10 min.