Heirloom Tomato, Padron and Goats' Curd Salad - Chef Recipe by Matthew Evans
The padrón pepper is a Spanish chilli, which, through some quirk, is only hot about 10–20 per cent o...
Pizza Dough (Makes 10-12 bases):
1.7kg flour (00 5 Stagioni Pizza Napoletana flour with a W280–330 )
50g fine sea salt
1–3g fresh yeast
220g pizza dough
Sprinkle of icing sugar
Weigh out all the ingredients.
Using a dough mixer mix together the water and the salt. If you don’t have a machine mixer this recipe works just as well by hand, simply follow the same process as instructed below but knead by hand.
Start the dough mixer and then add 20% of the flour and mix.
Mix for 5 minutes, then add the yeast. Gradually add the remaining flour and allow to combine.
Once the dough has combined and seems smooth, stop the mixer, remove the dough and put aside to rest, cover with a cloth.
Total mixing time, approximately 20 minutes. Final Dough temperature, 23 C-24 C (73 F-74 F).
Allow the dough to rest for approximately 2 hours, covered well at a temperature of
+20 C/68 F.
Portion into desired dough size.
Round each dough piece into dough balls.
Place the dough balls into a sealed container, allow them to rest and rise naturally in a room no warmer than 16 C-18 C (60 F-64 F). Allow the dough to rest between 8-12 hours.
For the best cooking results:
Domestic Oven: pre-heat the oven to 220 C (425 F) and bake for 8-10 minutes.
Wood Fire Oven: 90 seconds at 400 C (752 F).
If using a domestic oven, pre-heat to 220 C (425 F).
Roll out a piece of dough into a 3mm thick disc, ensure the bottom of the dough is floured enough preventing it from sticking to the surface. On half of the dough piece spread the Nutella (as much as you desire).
To make the calzone, carefully lift the far edge of the pizza dough and pull it over the top of the ingredients towards you, folding it in half. Crimp the edges so none of the filling can spill out.
Place the calzone onto a baking tray, pizza stone or granite slab.
Bake for 10-15 minutes at 220C (425F) on a domestic oven, cook for 4-4.5 minutes in a wood fire oven at 400C (752F).
Bake until the dough becomes puffed up, golden on top and the filling is hot. Serve hot, sprinkled with icing sugar and garnish with strawberries or fruit of your choice.