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Author Topic: Calzone  (Read 2256 times)

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Offline pwaldman

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  • Location: DFW Texas
Calzone
« on: August 10, 2008, 04:46:05 PM »
Made a couple of calzones last night with left over pizza dough (Kyrol).  Filled with ricotta, mozzarella, asiago, parmesan, romano and pepperoni.  Looked great and tasted good.  Didn't roll the dough thin enough and cooked a little too long.  I think AP flour would be better for this; anyone tried with different flours?

Pete
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Offline pythonic

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  • Location: Crest Hill, IL
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Re: Calzone
« Reply #1 on: July 18, 2012, 03:19:56 PM »
Gorgeous calzone sir.  One of the best I've seen on this site.   The browning u achieved is ideal.  I've got the thickness down but can't get that color without drying out the dough.
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If you can dodge a wrench you can dodge a ball.

Offline JamieC

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Re: Calzone
« Reply #2 on: July 18, 2012, 05:46:24 PM »
I made this one last week with Caputo 00 flour (I'm usually making Neopolitan pizza in a WFO at about 850 degrees F).  Filled with sausage, parmiggiano reggiano & homemade ricotta, came out pretty good but I need to be more careful sealing the edges next time--where it got too thick it wasn't cooked all the way through.
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Offline Chaze215

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  • Location: Jersey Shore
Re: Calzone
« Reply #3 on: July 19, 2012, 07:45:09 PM »
I cant see anything wrong with those pw...nice job!
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Chaz
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