It's a sad moment when you discover that your oven has suddenly turned anemic, hardly up to the task for baking pizzas. Not wanting to toss my healthy doughballs out (adapt and overcome!) - I heated up some EVOO in a dutch oven on the stove top and fried a calzone (filled with buffalo milk mozzarella, salami, hand crushed tomato sauce, basil and EVOO). Forget about "oven spring", this dough had spectacular "frying lift-off"
The texture reminded me of a delicious focaccia bottom - that was "fried" in oil, except this texture was all the way around.
Good news is that I already dropped off my cherished oven to the repair shop (technical assistance) - and they've already identified the problem. I'll be back to baking tomorrow am, whoo-hooo!!
A great weekend to all!
A couple pics: