Yesterday my pizza stuck to my peel and ended up all over the stone and the oven floor. The recoverable part was a bit like a calzone, you could say.
I decided to have an intentional calzone today, and it worked out well. The dough is actually a pita bread dough I had fermenting in the fridge for a few days. I hand stretched it, and stuffed it with ricotta, mozzarella, basil and a few spoonfuls of tomatoes.
I cooked it exact as I would have a pizza, on a stone with my oven at its peak. It was in for about 8 minutes, I believe. The top I brushed a bit with olive oil, and slashed slightly to avoid the edges seeping.
It tasted nice, but could have used a bit more browning on the top, and I was expecting a bit more definition on the crimped edge, which puffed more like my pizza dough. Perhaps I should have rolled it out with a rolling pin.