OH! Magazine - Australian Version December 2015

newhollandpublishers.com THE WORLD’S BEST PIZZA CALZONE CON FUNGHI AND OLIVES JOHNNY DI FRANCECSO Enjoy this recipe from award-winning Melbourne based chef Johnny Di Francesco. What you’ll need: 40g dried porcini mushrooms Olive oil 1 garlic clove, minced 1 pepperoncino, chopped 40g field mushrooms, sliced 6 Ligurian olives, pitted Fresh oregano, chopped Fresh thyme, chopped 220g pizza dough (see recipe below) 60g Fior di Latte, cut into strips Salt and pepper How to make it: 1. If using a domestic oven, pre-heat to 220°C. 2. Soak the porcini in cold water for two to three minutes, then drain, keeping liquid aside. 3. In a large pan, heat some olive oil, adding the garlic and pepperoncino. Add the porcini mushrooms and reserved liquid, field mushrooms, fresh oregano and fresh thyme. Reduce until no liquid remains. Season with salt and pepper. 4. Roll out a piece of dough into a 3mm thick disc, ensure the bottom of the dough is floured enough preventing it from sticking to the surface. On half of the dough piece place the Fior di Latte, the mushroom mix and olives, leaving a 5cm gap around the edge. 5. To make the calzone, carefully lift the far edge of the pizza dough and pull it over the top of the ingredients towards you, folding it in half. Crimp the edges so none of the filling can spill out. 6. Place the calzone onto a baking tray, pizza stone or granite slab. If using a domestic oven: place in the pre-heated oven at 220°C and bake for 10 to 15 minutes. If using a wood fire oven: for best results cook at the mouth of the oven where there is the least heat. Cook at 400°C for 4 to 4½ minutes. 7. Bake until the dough becomes puffed up, golden on top and the filling is hot. Serve immediately. Recipe from World’s Best Pizza, by Johnny Di Francesco ($40, New Holland) How to make the pizza dough • 1.7kg flour (00 5 Stagioni Pizza Napoletana flour) • 50g fine sea salt • 1L water • 1g to 3g fresh yeast Weigh out all the ingredients. Using a dough mixer, mix together the water and the salt (if you don’t have a machine mixer this recipe works just as well by hand; simply follow the same process as instructed below but knead by hand). Start the dough mixer and then add 20 per cent of the flour and mix. Mix for five minutes then add the yeast. Gradually add the remaining flour and allow to combine. Once the dough has combined and seems smooth, stop the mixer, remove the dough and put aside to rest, cover with a cloth. Total mixing time: approximately 20 minutes. Final dough temperature: 23 to 24°C. Allow the dough to rest for approximately two hours, covered well at a temperature of 20°C or warmer. Portion into desired dough size. Round each dough piece into dough balls. Place the dough balls into a sealed container, allow them to rest and rise naturally in a room no warmer than 16 to 18°C. Allow the dough to rest between 8 to 12 hours. ( OH! MAGAZINE ) DECEMBER 2015 21

OH! Magazine - Australian Version December 2015 | Page 21