RE: Today's Test Lunch: Homemade Whole Wheat Calzones
That sounds really good! We had to look up the difference between a calzone and stromboli because where we are here in North Texas there is not a significantly large Italian culture influence.
The recipe is very straight forward, no proofing. To me, it's more similar to flatbread than pizza crust, but we still enjoy it.
2 cups whole wheat flour
2-1/4 teaspoons rapid yeast
1-1/2 teaspoons coconut sugar
3/4 teaspoons salt
2/3 cup water (120°F - 130°F)
3 tablespoons olive oil
Preheat oven to 425°F.
In a large bowl, combine 1 cup flour, dry yeast, coconut sugar.
Add water and olive oil, Mix well until blended using wooden spoon or silicone scraper.
Gradually add remaining flour until a soft, sticky dough ball forms. Handle on floured surface with floured hands. Bake on oiled surface.
Options we have tested:
Thin, crunchy crust- pat into thin circle, dock and pre-bake naked for 5-7 minutes. Then top and bake another 8-10.
Soft pan pizza- pat out onto oiled pizza pan and dock. Top and bake 10-14 minutes.
Calzone- cut dough ball in half. Pat out into rectangle or circle. Fill, vent and bake 10 minutes.