Spanish Calzone
Ingredients
- Cottage cheese
- Spinach
- Milk cream
- Feta cheese
- Olive
- Paprika
- Cucumber
- Tomato
- Limoncello
Method
Fill with quark, spinach, fior di latte, feta, olives and peppers. Fold the dough and bake at 430 °C in Effeuno. Finish with cucumber, tomato, peppers and limoncello.
The dough: Poolish with emmer · 70 % · 30 hours
Poolish · 30 timar
Flour types
- Caputo Saccorosso
- Caputo Pizzeria
- All the time
Method
Poolish dough with 30% Caputo Saccorosso, 60% Caputo Pizzeria and 10% emmer.
Hydration: 70%.
Fermentation: 30 hours.