Calizones

Using the same bread dough, I made calizones to day. Super easy. Here's the recipe I came up with on the spot using things we love.

Individual Calizones

refrigerated Boule dough

filling

1 package bulk Italian sausage

1 package sliced pepperoni (cut into quarters)

shredded mozzarella

sliced olives

creamy Italian dressing

Preheat oven to 550 degrees or as high as oven will go if not 550

with pizza stone in oven for 20 minutes or 15 if using baking sheet

Dust dough with flour and pinch off orange size pieces of dough

cloak dough

roll dough (using as little flour as possible) into flat rounds or rectangles

place fillings on half of round/rectangle leaving border along edge

fold dough over filling and pinch edges

place on cornmeal dusted peel or baking sheet

cut slits across top of calizones to vent steam

repeat for number of calizones needed

Bake until golden brown -- time will vary according to size of calizones and thickness of dough

Recipe for Boule (5 min Bread)

Recipe for 5 min bread :) -- Boule bread
6.5 cups AP flour does not have to be perfect measurement
1.5 Tablespoon dry active yeast
1.5 Tablespoon salt
3 cups warm to touch water (hot tap water)
5-6 quart tub or container w/ loose fitting lid

dump all ingredients in to container, mix with spoon until combined (do not knead or over mix -- think muffins)
will be very sticky and un-bread dough like
allow to sit with loose lid on and rise on counter top out of draft for 2-5 hours or until rising slows and starts to sink on top
refrigerate with loose lid on

To bake bread -- dust top of dough with flour
pinch off grapefruit sized piece of dough with floured hands
"cloak" dough by turning dough under with hands while turning 1/4 turn
will look bunched on bottom
allow dough to rest on peel dusted with cornmeal 40 minutes
20 minutes before cooking preheat oven to 450 degrees with baking stone and a metal pan below stone/cooking rack for water (do not use glass will explode)
Score bread with serrated knife (parallel, criss cross, etc) allows steam to vent, otherwise your bread will have a blow-out

Place bread on stone (or cookie sheet) in oven and add 1 cup hot water to bottom pan for steam
Bake until golden brown.
Cool for 10 min (if you can and listen for the "crackling" as it cools)
Super yummy warm with butter or dipping in OGB (olive oil, garlic, basil, parmesan sauce)

Pictures of baked bread and sauce below.

5 minute artisan bread

Over a week ago I was lurking on 2 Peas in a Bucket and found an entry for "5 minute artisan bread." Wow, was I intrigued. Is it possible to make bread in 5 minutes a day? Well, not surprisingly, I was on amazon.com in a flash and the book was to be delivered in 3 days. The Book is "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg, MD and Zoe Fancois

I read through the book and was still a little skeptical. Life got in the way and I put the book off to the side. Then last Sunday, I felt like really cooking! Spending a week in bed vomiting does that to me. I was hungry and needed something to occupy my time while the meat was browning for a simple pan of spaghetti. I pulled out the 5 min bread book, flour, yeast, salt, a wooden spoon, a measuring cup and a 6 quart plastic tub with lid. 5 minutes later I had bread rising and all that needed cleaning up was the wooden spoon. I just dried the measuring cup (only measured water with it) and washed the spoon. Amazingly, I was able to make the bread in the tub, let it rise then refrigerate until I want fresh bread. Of course, I wasn't thinking very well and do not have any pictures of the process.

Today I pulled out my dough, formed a ball, let it rise, baked it and proceeded to eat it! All in less than one hour!!!!!!!!!!!! This is now to be my go to bread recipe and yes, I did take a few pictures.

the bread was cooling and making wonderful crackling sounds, I made a dipping sauce. Do I love dipping sauce! Super simple: olive oil (extra virgin), garlic (fresh), oregano, thyme, basil, Parmesan cheese (use fresh). Oh, so tasty.

Now I wonder will there be any bread left for the rest of the family by the time they get here after school and work. Probably not, better bake more!