Calzone and Cudduruni

[grisell]

I thought I'd try to make a little more authentic Italian pizza this time. The fact that I don't have a pizza oven is of course a disadvantage, but anyway, after a few hours of research I decided to make a go for Campanian Calzone and Sicilian Cudduruni. Basically, they are the same: folded in half, but the filling differs. In my version these were the fillings:

Calzone: Salami, cheese (Ricotta, Mozzarella and Parmesan). Tomato sauce on top of the folded pizza.
Cudduruni: Reduced onion/tomato purée, olives, capers, anchovies, cheese (mozzarella and parmesan)

The dough (makes 2 pizzas):
150 ml lukewarm water
10 g fresh yeast
1 tsp salt
200 ml wheat flour
150 ml durum wheat flour

Mix water, yeast and salt. Add flour. Knead the rather loose dough thoroughly by hand for ten minutes, stretching the dough until it gets a consictency a little like chewing gum. Let rise for 1-1½ hours until double in size. Make two pizzas about 25-30 cm in diameter. Let rise 30 minutes, covered.

Oven temperature 230 C/450 F

The cudduruni with filling.


The calzone with filling.


Folded. A small hole is made to allow steam to disappear.


After 15-20 minutes, out from the oven. (The calzone is covered with a little tomato sauce after 5 minutes of baking.)


The cudduruni, cut.


The calzone, cut.


Both were good. I preferred the calzone and my wife the cudduruni, so we were both happy!

[Massimo Maddaloni]

Hi Andre',
it looks really good. I'll give it a try. I just need to go to the jewerly store to get the anchovies. They are on sale for twelve dollars a carat, now.
Massimo

[grisell]

Thank you! Hearing that from an Italian makes me very proud!

[grisell]

A filled pizza is easier to succeed with than an open one in an ordinary oven IMO. Closer to the original, I mean.