Author Topic: New York Times Article: Calzones  (Read 1729 times)

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Online Pete-zza

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Offline David Deas

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Re: New York Times Article: Calzones
« Reply #1 on: April 15, 2012, 10:03:42 PM »
What's the typical bake time around here for a Neapolitan calzone?

Offline Bill/SFNM

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Re: New York Times Article: Calzones
« Reply #2 on: April 15, 2012, 11:30:08 PM »
Thanks, Peter. I have clipped the recipe for "White Bean and Caramelized Onion" calzone. Something about that called out to me. 
Procrastinate later

Offline dmcavanagh

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Re: New York Times Article: Calzones
« Reply #3 on: April 16, 2012, 08:27:41 AM »
Most calzone aficiando suggest some slits or holes in the dough top to release steam while cooking. Pizza dough should be lower hydration to prevent too many air bubbles in the dough.
Rest In Peace - November 1, 2014

Offline Bill/SFNM

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Re: New York Times Article: Calzones
« Reply #4 on: April 19, 2012, 02:41:04 PM »
I had some leftover dough - Tartine bread and American pizza - so I combined them to make a dough ball for the White Bean and Caramelized onion. It made a big ole bomb of a calzone. I usually make them individual-sized.

It was a big hit. Only photo:

Procrastinate later


 

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