Steps for Sicilian Rotisserie

• To make this tasty Sicilian rotisserie, first, you need to prepare the dough. For convenience, I used a stand mixer, but you can also knead by hand in a bowl or use any other kitchen appliance. In the stand mixer’s bowl, add the two flours, the yeast dissolved in two fingers of milk, granulated sugar, and lard, and mix for a few minutes at speed 1-2 using the hook attachment. Gradually add the remaining milk+water little by little and continue mixing at speed 2. Finally, add the fine salt and continue kneading. It will take about 15 minutes or until the dough is smooth and elastic. Let the dough rise in a large bowl covered with plastic wrap in the oven closed with the light on for about 3-4 hours or until doubled.

  

• Once the dough has risen, form balls or spheres of about 60 g each, place each ball on a baking sheet lined with parchment paper, and let them rise at room temperature for about 1-2 hours. After rising, slightly press the surface of the mini pizza and spread or place a tablespoon of tomato sauce, oregano, a pinch of salt, and a generous drizzle of oil. Then bake at 400°F for about 10-12 minutes, depending on your oven. The last 2 minutes, place diced scamorza on top and olives and return to the oven.

  

• Once the dough has risen, form 80 g balls and let rise for an hour. After the rising time, with the help of a rolling pin, flatten each ball creating a circle, not too thin, not too thick, and place cooked ham and scamorza in the center, closing by joining the two edges of the dough, leaving the two ends open. Place them on a baking sheet with parchment paper and let rise for 40 minutes. Before baking, brush the surface with an egg yolk and milk mixture. Then bake in a preheated static oven at 350°F for 20 minutes or until golden.

  

• With the other dough, again form 80 g balls and let them rise for an hour. After the rising time, with the help of a rolling pin, flatten each ball creating a circle, not too thin, not too thick, and place cooked ham, scamorza, and tomato sauce in the center, closing into a half-moon shape. Place the calzones on a baking sheet with parchment paper and let rise for 40 minutes. Before baking, brush the surface with an egg yolk and milk mixture. Then bake in a preheated static oven at 350°F for 20 minutes or until golden.

  

• And here they are in all their glory. I present to you my Sicilian rotisserie. I hope you like this latest recipe of mine; until next time, friends.

  
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