Sustainable Calzone

Working Method

279.47Kcal
Energy

1168.2Kj
Energy

2.76g
Fat

0.38g
Saturates

44.34g
Carbohydrates

0.06g
Sugars

Recipes

Discover our O-tentic pinsa, featuring a light and crispy crust and gourmet toppings.

Mixing time		5min 1st Speed 6min 2nd Speed
Dough temperature		25°C
Bulk fermentation		20min
Scaling		200 Grams
Manipulation After Scale		Make round and place in greased (olive oil) container. Cover with plastic.
Final Fermentation		12hr 6 °C 75% Humidity
Decoration Before Baking		Flatten down, make round (+/- 25cm wide). Spread on the one half: pizza sauce + spinach +cheese. Fold in 2 and press on the sides.
Baking		Deck 300 °C - Top 270°C - Bottom 1min
Final Step		After the first baking , which is done without thetoppings, add the desired toppings and do thesecond baking.