Recipe review - Pizza Dough EDC

[chocymoose]

Turned out great, 5/5. The recipe makes 4 medium pizza bases when rolled thinly so if making a bigger pizza might only make 3.

[Cornish Cream]

It sounds as though you are having fun cooking in your new TM chocymoose 

[Lellyj]

Choccymousse we make the EDC pizza dough most weeks.  I often make two batches, and freeze any leftoer dough.  I usually make 3 large, thin bases too.  Happy Cooking!

[Frozzie]

havent tried this one as I love the one in the MYOC book (think thats what its called in english..anyway) its the calzone recipe just use the pastry as pizza base...divine!!    Note to self - should probably actually look at both recipes to see if there are any differences lol ..just the EDC and I arent great friends...not a fan

[marmee]

Ohhh - do you have the recipe for the calzone??

[Frozzie]

yes but have to translate unless some lovely has it in english and can pm you...its in the intl book my way of cooking pg 128 (french version)...can someone tell me if you have it in english and can pm it to marmee (otherwise i will translate and send it to you) 

[Cuilidh]

I would love a copy of the calzone recipe as well if someone can include me in the pm list.

Many thanks.

[judydawn]

i have it and will attend to it Frozzie.  Give me some time though girls 

[Frozzie]

thanks JD your a gem 

[Cuilidh]

Thanks for that Judy, I'm looking forward to trying them out soon.

[Miranda]

calzone con cipolle (Italian Onion Pizza Pie)
Thermomix TM 31

lucivero  All user's recipes   Created on:  14.04.2011 - 21:41


Total time: 45 minutes
Preparation time: 30 minutes
Baking time: 15 minutes




Ingredients
PASTRY

400g plain flour
100g olive oil
100g dry white wine
1 egg
pinch of salt

FILLING
1kg red onions, sliced
3 eggs
160g salty ricotta cheese (or plain ricotta with added salt)
50g pecorino cheese


Preparation
FILLING: chop onions on on speed 4 for about 6 seconds.Add a dash of olive oil

Saute fior 3 minutes at 100 degrees celsuis on speed 1, pour into bowl and cool.

When pastry is ready,and onions are cool add ricotta, pecorino and eggs, and stir lightly together.

PASTRY

Add flour and olive oil to TM, Blend on speed 6 for about 30 seconds, until resembling breadcrumbs.

Add salt and white wine, knead for 30 seconds on interval speed.   If dough looks dry, add a little more white wine.

Turn onto floured board, and roll out to 3cm thick.   Place on baking paper, fill half with onion mixture, fold over and press edges together, brush with egg wash and bake for about 15-20 minutes.

This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.


Found this on google: thermomix calzone

[Cuilidh]

Hi Miranda, have  you made this recipe yourself or simply downloaded it for us?  If you have made it yourself, do you really roll the dough out to 3 cm, then fold it over and end up with a 6cm depth of pastry?  That sounds like a huge mouthfull to me - does it shrink on cooking?  I've not had a chance to make calzone yet, but although this filling looks good, I'm a bit confused by the pastry.

[Frozzie]

cuilidh i would use the calzone pastry come pizza pastry in the mwoc book and use this filling if you wanted!

[Cuilidh]

Yes, I agree with you there Frozzie, the filling looks good, it was just the "depth" of the pastry that had me puzzled.

[faffa_70]

I think it should be 3mm not 3cm - gosh don't think I would fit it in a teens mouth let alone mine!