Author Topic: Calzone and Margherita of today  (Read 848 times)

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Offline Jbravo

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Calzone and Margherita of today
« on: January 28, 2013, 11:18:36 AM »
 I made these with 2/3 bakers flour and 1/3 00 type Italian floor, approx. 65% hydration. They were baked right below the broiler in an electric oven for about 6 minutes. No pizza stone was used but a pre-heated cast iron griddle.
« Last Edit: January 28, 2013, 11:48:01 AM by Jbravo »


Offline pythonic

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Re: Calzone and Margherita of today
« Reply #1 on: January 28, 2013, 12:53:17 PM »
How did they taste?
If you can dodge a wrench you can dodge a ball.

Offline Jbravo

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Re: Calzone and Margherita of today
« Reply #2 on: January 28, 2013, 03:11:21 PM »
How did they taste?

 Calzone was really really tasty. A little crunchy outside, tender and juicy inside.