Chocolate calzone

Chocolate Calzone

Ingredients Preparation
  • 1000g
    bread flour 350W
  • 20g
  • 10g
  • 200g
  • 30g
    olive oil
  • 680g
  • 800g

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 Kaya cream and mascarpone cheese.
Fold the dough over to enclose the filling, like a pasty.
Stone floor oven: 280ºC for about 10 min.

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