Once a month, Jeremy and I have `pizza and a movie` night where we toss our pizza dough ingredients in to the bread maker, take Georgie out for our nightly trip to the puppy park and then return home to freshly made, ready to go pizza dough. It's fantastic. If you have a bread maker, I highly recommend you try making your own pizza dough - it's so incredibly easy, inexpensive and so much better than buying store bought. On our last 'pizza & a movie' night, we decided to do things a little differently and made ourselves some 'puffios' instead, mostly so that I could have something to bring in my lunches this week. "What the heck is a 'puffio'?" you might be asking. If you are from Corunna or Sarnia you should be ashamed of yourself if you don't know (Antonio's Pizza... ), but if not, I believe they're also called "calzones" - essentially, pizza folded in on itself. Puffios are typically deep fried so that they, yup, you guessed it - PUFF up, but, having just finished a shift on Stroke Rehab, I decided to save my arteries the unnecessary punishment and baked em' instead. These guys are a little bit of work, but fun if you have little ones because they can each decorate their own. You can use whatever pizza dough recipe you typically use, but in case you need a good one, here's my favourite from my most wonderful friend Lyndsay who is getting married in less than a week. Remember that the dough takes a good hour to rise so start that ahead of time. Bon appétit!
Ingredients:
Dough
1 package active dry yeast (2 1/2 tsp)
2 tsp sugar
2/3 cup warm water
2 cups flour (if you want to do a 'whole wheat crust', use 1 1/2 cups white four and 1/2 cup whole wheat or 12 grain flour)
1 tbs corn meal
1/2 tsp salt
1 tbs. olive oil
Optional: any herbs to season your dough - dash of oregano, pinch of rosemary, pinch of red pepper flakes etc.
Filling
Really... this is what you want, but I've included a few ideas that are always good... I did not add any quantities of ingredients. Go with what you'd like...
1 can pizza sauce
Sprinkle of garlic powder
Different meats: Pepperoni, sausage, bacon, ham (all pre-cooked...)
Different vegetables: Olives, red or green pepper, pineapple, broccoli, onion
Different cheeses: mozzarella, feta, goat, parmesean
Directions:
TO MAKE THE DOUGH
For the bread maker:
Toss er' all in and set your bread maker to 'pizza dough' ... if you don't have that kind of setting, I'm sure just the 'dough' setting would work too. This usually takes 45 minutes to an hour.
For the hands:
1. Combine your yeast, 1 tsp. sugar and the water in a large bowl for approx. 10 minutes (until mixture becomes frothy)
2. In a separate bowl, combine your flour, 1 tsp. sugar, corn meal and salt
3. Add the olive oil to the yeast mixture
4. Add 1 3/4 cups of your dry mixture to the wet and knead until a rough ball forms
5. Transfer your dough to a floured surface and knead 3-4 minutes
6. Spray a large bowl with cooking spray or butter, add the dough and cover with a damp towel. Place in a warm, dry and draft-free place for 1 hour (I like to turn the oven on for 20 seconds just to warm it up a little bit, turn off the heat and then place the bowl in the oven).
7. Once the dough his risen, PUNCH it down and fold in on itself to make another ball. Transfer this to your floured surface.
TO MAKE THE PUFFIOS
- Once your dough is ready, place it on a floured surface and ensure that it is in a nice, uniform ball. Cut the ball in half, then cut each of these 1/2 in to 3 pieces each (you should end up with 6 pieces of dough).
- Form each of the individual pieces in to a ball and then roll out to about the size of a salad plate (I'm thinking about 6-7" in diameter). Do not make them too thin though or they can rip when you try to fold them over.
- Pre-Heat your oven to 375F and prepare 2 baking sheets sprayed with cooking spray or butter and lightly sprinkled with corn meal
- Add your ingredients. Be sure to leave a good 3/4" space around the outside. Start by adding a good tbs of pizza sauce toward the middle (but not right in the middle...), then your toppings, followed by the cheese(s) and finished with a sprinkle of onion and/or garlic powder. Warning: You do not want to have sauce hanging over the edge or it wont seal correctly and, as tough as it is, try your hardest not to over stuff :)
- Lightly brush the outside edge of the circle with water. Fold the top over and seal with a fork. Punch 3-4 holes in the top of each to let the steam escape.
- Bake at 375F for about 10-15 minutes until golden brown. Enjoy!
Directions:
TO MAKE THE DOUGH
For the bread maker:
Toss er' all in and set your bread maker to 'pizza dough' ... if you don't have that kind of setting, I'm sure just the 'dough' setting would work too. This usually takes 45 minutes to an hour.
For the hands:
1. Combine your yeast, 1 tsp. sugar and the water in a large bowl for approx. 10 minutes (until mixture becomes frothy)
2. In a separate bowl, combine your flour, 1 tsp. sugar, corn meal and salt
3. Add the olive oil to the yeast mixture
4. Add 1 3/4 cups of your dry mixture to the wet and knead until a rough ball forms
5. Transfer your dough to a floured surface and knead 3-4 minutes
6. Spray a large bowl with cooking spray or butter, add the dough and cover with a damp towel. Place in a warm, dry and draft-free place for 1 hour (I like to turn the oven on for 20 seconds just to warm it up a little bit, turn off the heat and then place the bowl in the oven).
7. Once the dough his risen, PUNCH it down and fold in on itself to make another ball. Transfer this to your floured surface.
TO MAKE THE PUFFIOS
- Once your dough is ready, place it on a floured surface and ensure that it is in a nice, uniform ball. Cut the ball in half, then cut each of these 1/2 in to 3 pieces each (you should end up with 6 pieces of dough).
- Form each of the individual pieces in to a ball and then roll out to about the size of a salad plate (I'm thinking about 6-7" in diameter). Do not make them too thin though or they can rip when you try to fold them over.
- Pre-Heat your oven to 375F and prepare 2 baking sheets sprayed with cooking spray or butter and lightly sprinkled with corn meal
- Add your ingredients. Be sure to leave a good 3/4" space around the outside. Start by adding a good tbs of pizza sauce toward the middle (but not right in the middle...), then your toppings, followed by the cheese(s) and finished with a sprinkle of onion and/or garlic powder. Warning: You do not want to have sauce hanging over the edge or it wont seal correctly and, as tough as it is, try your hardest not to over stuff :)
- Lightly brush the outside edge of the circle with water. Fold the top over and seal with a fork. Punch 3-4 holes in the top of each to let the steam escape.
- Bake at 375F for about 10-15 minutes until golden brown. Enjoy!
That's not a puffio!! A Puffio is a DEEP FRIED panserotti! They are amazing and totally unhealthy, my hometown makes them and they are beyond the beyond.
ReplyDeleteI don't think that I can argue that deep frying these guys would make the beyond delicious! The puffios I usually get are deep fried too - this is just a slightly healthier version :)
ReplyDeleteWhat's the difference between a panzerotti, calzone, and puffio? As far as I know they're all deep fried, folded in half pizza
ReplyDeletePanzerotti is pizza dough deepfried
ReplyDeleteCalzone is pizza dough baked
Puffio is a patened dough recipie baked or deepfried
WRONG !!! Puffio is a patened dough recipie baked or deepfried. DEEP FRIED ONLY.......................
DeleteThe best place to have a true puffio is the at "The home of the Puffio". Sissio's in sarnia! The are by far the best ever!
ReplyDeleteYes, and it is not at all a Calzones, Panzerotti's and Puffio's are all different. and I prefer Puffio's. The difference is the type of dough, whether you have sauce in it or on the side and whether it is deep fried and baked. The Puffio is deep fried and no sauce and uses a different dough than any other pizza place. If you have never had one, it is a must. No ther else compares to a puffio, they try, but no deal.
ReplyDelete