Calzone Fugazzetta by @unaseraincucina

4 min

6 servings

🌾

750 g

Flour with 12% protein

🌾

200 g

Durum wheat semolina

💧

650 ml

Cold water

🍞

3.5 g

Fresh brewer's yeast

🫒

45 ml

Extra virgin olive oil

🧂

18 g

Salt

🧅

3.5

Golden onions

🧀

250 g

Fior di latte

🧀

250 g

Scamorza

🧀

Cheese

🌿

Oregano

  1. Put
    • Flour with 12% protein
    • Durum wheat semolina
    • Cold water

    Put the flour and durum wheat semolina into the stand mixer, pour in 600 g of cold refrigerator water and knead at low speed until you get a compact, even dough.

  2. Dissolve
    • Fresh brewer's yeast
    • Cold water

    Dissolve the yeast in the remaining water and add it a little at a time, letting it be fully absorbed at medium-high speed.

  3. Pour
    • Extra virgin olive oil
    • Salt

    Pour in the extra virgin olive oil in a thin stream, then add the salt.

  4. Knead

    Increase the speed and keep kneading until the dough is smooth and elastic.

  5. Cover

    Cover and let the dough rest for 10 minutes.

  6. Transfer

    Transfer the dough to a lightly oiled work surface, gently stretch it out and fold the edges toward the center to form a tight ball.

  7. Place
    • Extra virgin olive oil

    Lightly oil the bowl you will use for proofing, place the dough inside, cover carefully and let it rise at room temperature for about 3-4 hours.

  8. Slice
    • Golden onions
    • Salt

    Meanwhile, prepare the onions: slice them very thinly, add salt and gently massage them with your hands.

  9. Rinse
    • Golden onions
    • Salt

    Let the onions rest for an hour, then rinse them to remove the excess salt and squeeze them very well.

  10. Dress
    • Golden onions
    • Extra virgin olive oil
    • Oregano

    Dress the onions with plenty of extra virgin olive oil and oregano.

Calzone Fugazzetta by @unaseraincucina

4 min

6 servings

🌾

750 g

Flour with 12% protein

🌾

200 g

Durum wheat semolina

💧

650 ml

Cold water

🍞

3.5 g

Fresh brewer's yeast

🫒

45 ml

Extra virgin olive oil

🧂

18 g

Salt

🧅

3.5

Golden onions

🧀

250 g

Fior di latte

🧀

250 g

Scamorza

🧀

Cheese

🌿

Oregano

Preparation Steps

  1. Step 1/10

    Put the flour and durum wheat semolina into the stand mixer, pour in 600 g of cold refrigerator water and knead at low speed until you get a compact, even dough.

    🌾Flour with 12% protein
    🌾Durum wheat semolina
    💧Cold water

  2. Step 2/10

    Dissolve the yeast in the remaining water and add it a little at a time, letting it be fully absorbed at medium-high speed.

    🍞Fresh brewer's yeast
    💧Cold water

  3. Step 3/10

    Pour in the extra virgin olive oil in a thin stream, then add the salt.

    🫒Extra virgin olive oil
    🧂Salt

  4. Step 4/10

    Increase the speed and keep kneading until the dough is smooth and elastic.

  5. Step 5/10

    Cover and let the dough rest for 10 minutes.

    🥣Bowl

  6. Step 6/10

    Transfer the dough to a lightly oiled work surface, gently stretch it out and fold the edges toward the center to form a tight ball.

  7. Step 7/10

    Lightly oil the bowl you will use for proofing, place the dough inside, cover carefully and let it rise at room temperature for about 3-4 hours.

    🥣Bowl

  8. Step 8/10

    Meanwhile, prepare the onions: slice them very thinly, add salt and gently massage them with your hands.

    🧅Golden onions
    🧂Salt
    🔪Knife

  9. Step 9/10

    Let the onions rest for an hour, then rinse them to remove the excess salt and squeeze them very well.

    🧅Golden onions

  10. Step 10/10

    Dress the onions with plenty of extra virgin olive oil and oregano.

    🧅Golden onions
    🫒Extra virgin olive oil
    🌿Oregano

Composition

Ingredients

Types

Grains, Liquid, Leavening Agent, Oil, Spices, Vegetables, Dairy, Herbs

Ingredients

Flour with 12% protein, Durum wheat semolina, Cold water, Fresh brewer's yeast, Extra virgin olive oil, Salt, Golden onions, Fior di latte, Scamorza, Cheese, Oregano

Notes

Durum wheat semolina (re-milled (rimacinata)), Cold water (from the refrigerator, used split: 600 g for the main mix and the rest to dissolve the yeast), Extra virgin olive oil (for the dough, to taste, for the onion topping), Salt (for the dough, to taste, used to massage and season the onions), Golden onions (3-4 onions), Cheese (to taste, grated), Oregano (to taste)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, soy-free, Vegetarian, Pescatarian

Calories

520 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 68g, Fat: 18g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 320mg, Iron: 2.2mg, Sodium: 980mg, Potassium: 220mg

Vitamins

Vitamin A: 120µg, Vitamin B6: 0.2mg, Vitamin C: 4mg

Preparation

Time Information

Cooking

4 minutes

Overall

4 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

Bowl, Knife

Appliances

Stand mixer

Type

Type

Type Of Dish

Main Course, Snack

Occasions

Everyday, Family Gathering, Pizza Night

Origin

Source

Platform

instagram

Original Creator

@unaseraincucina

Origin

Cuisine

Italian, Argentinian

Geographic

Argentina, South America

Various

Aspect

Texture

Gooey, Crunchy, Soft, Chewy

Flavors

Cheesy, Savory, Umami, Oniony

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 2 days (store in an airtight container,reheat in the oven before serving), freezer : 1 month (wrap tightly after baking and cooling,bake from frozen or thawed to restore crispness), room temperature : few hours (only for the risen dough before baking, cover with cling film)