No-Oven Calzone Pizza: Homemade Half-Moon Italian Pizza Recipe
No-Oven Calzone Pizza: Homemade Half-Moon Italian Pizza Recipe
Effortlessly Delicious! Homemade No-Oven Calzone Pizza Recipe with Korean Wheat Flour
Experience the delightful Italian calzone right in your own kitchen, without needing an oven! Calzone, a type of pizza folded into a half-moon shape and filled generously with ingredients and cheese, is a treat for both the eyes and the palate. This recipe features ‘Korean wheat flour’ (ourimil), ensuring both health and exquisite taste. Unlike imported flours, Korean wheat flour is rich in minerals like calcium and iron, boasts high fiber content, and offers superior protein, making it an excellent choice. Furthermore, by choosing Korean wheat flour, you’re also supporting our local farmers! Get ready to create a simple yet incredibly flavorful and nutritious no-oven calzone pizza with this easy-to-follow recipe.
For the Chewy Dough- 85g Korean wheat flour
- 45ml warm water
- 2g salt
- 2g instant dry yeast
- 4g sugar
- 2 tsp olive oil
- 1 egg (for dough and for brushing edges)
For the Flavorful Filling- 140g tomato sauce
- 100g onion
- 75g oyster mushrooms
- 75g bacon
- 50g mozzarella cheese
- 35g canned corn kernels
- 1 tsp salt (for seasoning filling)
- 140g tomato sauce
- 100g onion
- 75g oyster mushrooms
- 75g bacon
- 50g mozzarella cheese
- 35g canned corn kernels
- 1 tsp salt (for seasoning filling)
Cooking Instructions
Step 1
First, measure out all the ingredients needed for the delicious calzone dough. Using Korean wheat flour will make it even healthier and tastier.
Step 2
In warm water (around 35-40°C or 95-104°F), dissolve the salt, yeast, and sugar. Stir gently with a spoon or chopstick and let it sit for about 5 minutes to activate the yeast.
Step 3
In a bowl, add the Korean wheat flour. Pour in the yeast mixture and stir with chopsticks just until the flour is mostly incorporated and forms a rough dough.
Step 4
Once the dough starts coming together, transfer it to a clean work surface or continue in the bowl. Begin kneading the dough by hand. Stretch, fold, and press the dough repeatedly to develop the gluten.
Step 5
As the dough becomes smoother, add the olive oil. Continue kneading vigorously for about 7-8 minutes. The dough should become less sticky and develop elasticity. This thorough kneading is key!
Step 6
Shape the well-kneaded dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rest in a warm place for about 20 minutes for the first proof. You should see the dough puff up slightly.
Step 7
While the dough is proofing, prepare the abundant filling that will make your calzone so delicious. Chop the onion, mushrooms, and bacon, and get ready for the wonderful aroma!
Step 8
Clean the oyster mushrooms and then shred them lengthwise into bite-sized pieces. This will add a pleasant texture.
Step 9
Finely mince the onion. This will add a crucial sweetness and depth of flavor to the filling.
Step 10
Cut the bacon into uniform pieces, about 1cm thick. This ensures they cook evenly within the calzone.
Step 11
Now it’s time to heat the pan. Lightly grease a pan with olive oil or cooking oil for sautéing the calzone filling.
Step 12
Add the minced onion to the heated pan and sauté over medium-low heat until translucent to bring out its sweetness.
Step 13
Once the onion is translucent, add the chopped bacon and cook together. The rendered bacon fat will add wonderful flavor.
Step 14
When the bacon is partially cooked, add the shredded oyster mushrooms and sauté until the mushrooms soften slightly.
Step 15
When the mushrooms are about halfway cooked, add the drained canned corn kernels and stir to combine while cooking. The ‘pop’ of the corn will add a fun element.
Step 16
Once the moisture from the ingredients has evaporated and they are lightly cooked, add the tomato sauce. Cook over low heat for 2-3 minutes until everything is well combined. Season with salt to taste (adjust considering the saltiness of the bacon!).
Step 17
Spread the cooked filling onto a wide plate to cool down. If you add the cheese while it’s too hot, it might melt excessively.
Step 18
Take the proofed dough, gently punch it down to release the gas, and divide it into two equal portions. These will become your two calzones.
Step 19
Shape each portion of dough into a ball, cover with plastic wrap, and let it rest at room temperature for another 20 minutes for the second proof. This step helps create an even softer dough.
Step 20
To the cooled filling, add the mozzarella cheese and mix well. The cheese will melt into a gooey delight inside your calzone!
Step 21
Take one of the proofed dough balls and use a rolling pin to flatten it into a circle of your desired size and thickness. Aim for about 0.5cm thickness – not too thin!
Step 22
Spoon the prepared filling generously onto one half of the flattened dough, leaving a 1-2cm border. Brush this border with a little beaten egg wash. This will help seal the calzone.
Step 23
Carefully fold the other half of the dough over the filling to create a half-moon shape. Use a fork or the tines of chopsticks to press down along the edges, sealing the calzone securely. Ensure a good seal to prevent any filling from leaking out.
Step 24
Preheat a pan over the lowest possible heat. If the pan is too hot, the outside will burn before the inside cooks. Heat control is crucial! Place the calzone in the pan, cover with a lid, and cook for about 5-7 minutes on one side. Carefully flip it over and cook the other side for another 5-7 minutes until golden brown. The outside should be crisp, and the inside perfectly cooked.
Step 25
Carefully remove the cooked calzone pizza from the pan and cut it in half to serve. The oozing cheese and filling when you cut it will look incredibly appetizing!
Step 26
Serve your homemade, oven-free calzone pizza warm on a plate. Enjoy your delicious creation!
