Author Topic: Any calzone/stromboli lovers?  (Read 714 times)

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Offline MrH

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Any calzone/stromboli lovers?
« on: November 08, 2014, 04:25:37 PM »
Made this beast for dinner tonight, red chilli, green pepper, pepperoni, homemade sauce, Italian seasoning and mozzarella cheese.


Offline Donjo911

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Re: Any calzone/stromboli lovers?
« Reply #1 on: November 08, 2014, 04:29:31 PM »
YES! I usually make one calzone a week intentionally and the occasional "peel mishap" unintentional one as well! 
I'm a huge fan of spinach, garlic, and cheese stromboli as well. 
Your calzone looks just perfect to me!  Nice work!

Cheers,
Don
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Offline Chaze215

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Re: Any calzone/stromboli lovers?
« Reply #2 on: November 08, 2014, 05:45:46 PM »
Here's a pic of the Meatball Zone I made last week. So damn goooooood!
Chaz

Offline pythonic

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Re: Any calzone/stromboli lovers?
« Reply #3 on: November 08, 2014, 06:42:20 PM »
Here's a pic of the Meatball Zone I made last week. So damn goooooood!

Chaze,

Can you please provide the dough recipe and cooking instructions?  Love that color and thinness.

Nate
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Offline c0mpl3x

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Re: Any calzone/stromboli lovers?
« Reply #4 on: November 08, 2014, 08:57:16 PM »
100% BF or HG
65% water
1% salt
.3% IDY
2% EVOO

room temp water, mix, add oil when dough is mostly there, mix a few more, dump and rest an hour, ball it, rest 4-6 hours, stretch to round, cornicone not needed, keeping the bottom side upwards. butter one (half) side with ricotta about 1/4" thick, dust it with cheese 3/4" in from the edge on one half, top it, lay down some chunky sauce, top it, flip in half, pie crust the edge, bake at 500-600 until the color suits you. i'll make one tomorrow or monday if i have the time  :drool:

oh, can't forget the best part. cut 1-3 slits in the top side. garlic butter it. dust it in romano/parm/etc ''pizza crack'' and enjoy
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Offline pythonic

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Re: Any calzone/stromboli lovers?
« Reply #5 on: November 10, 2014, 01:15:43 PM »
100% BF or HG
65% water
1% salt
.3% IDY
2% EVOO

room temp water, mix, add oil when dough is mostly there, mix a few more, dump and rest an hour, ball it, rest 4-6 hours, stretch to round, cornicone not needed, keeping the bottom side upwards. butter one (half) side with ricotta about 1/4" thick, dust it with cheese 3/4" in from the edge on one half, top it, lay down some chunky sauce, top it, flip in half, pie crust the edge, bake at 500-600 until the color suits you. i'll make one tomorrow or monday if i have the time  :drool:

oh, can't forget the best part. cut 1-3 slits in the top side. garlic butter it. dust it in romano/parm/etc ''pizza crack'' and enjoy

What are you baking on?  The stone seems to get the edges too crunchy.  Are you using a pan?

Nate
If you can dodge a wrench you can dodge a ball.

Offline ERASMO

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Re: Any calzone/stromboli lovers?
« Reply #6 on: November 10, 2014, 01:25:02 PM »
What is the trick to it not opening up when baked???

Offline c0mpl3x

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Re: Any calzone/stromboli lovers?
« Reply #7 on: November 10, 2014, 02:21:08 PM »
What is the trick to it not opening up when baked???

roll the edge like you are crimping pie crust that has a shell and a top.

What are you baking on?  The stone seems to get the edges too crunchy.  Are you using a pan?

Nate

screen at 500f
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Offline pythonic

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Re: Any calzone/stromboli lovers?
« Reply #8 on: November 10, 2014, 07:45:02 PM »
roll the edge like you are crimping pie crust that has a shell and a top.

screen at 500f

Fired one up using the LaMagna ricotta from Walmart.  Can't believe how good this stuff tastes.  I think it's as good as Calabro.

Nate
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Offline c0mpl3x

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Re: Any calzone/stromboli lovers?
« Reply #9 on: November 11, 2014, 11:55:38 AM »
Fired one up using the LaMagna ricotta from Walmart.  Can't believe how good this stuff tastes.  I think it's as good as Calabro.

Nate

lamagna is great stuff. any local pizza shop that doesn't use it around here is usually a high priced and/or crap tasting place.   

on a side note, i have two 770g doughballs coming for calzones but i'm out of ricotta  :'(
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Offline Stavs

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Re: Any calzone/stromboli lovers?
« Reply #10 on: November 11, 2014, 02:14:41 PM »
Here's a pic of the Meatball Zone I made last week. So damn goooooood!

The color looks great on that!

Offline c0mpl3x

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Re: Any calzone/stromboli lovers?
« Reply #11 on: November 11, 2014, 06:05:15 PM »
What is the trick to it not opening up when baked???

What are you baking on?  The stone seems to get the edges too crunchy.  Are you using a pan?

Nate


two 'zones i did tonight. dough went wild and was proofing well beyond the .3%IDY that i used
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Offline c0mpl3x

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Re: Any calzone/stromboli lovers?
« Reply #12 on: November 11, 2014, 06:08:02 PM »
one more of the first one before romano dusting

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Offline Stavs

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Re: Any calzone/stromboli lovers?
« Reply #13 on: November 13, 2014, 04:07:46 PM »
How much dough are you guys using? I'm thinking about a 12" round skin as a base? Is that about right?

Offline Chaze215

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Re: Any calzone/stromboli lovers?
« Reply #14 on: November 13, 2014, 08:33:25 PM »
My doughball was 300g which I usually stretch to 14".
Chaz

Offline c0mpl3x

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Re: Any calzone/stromboli lovers?
« Reply #15 on: November 15, 2014, 07:28:29 AM »
How much dough are you guys using? I'm thinking about a 12" round skin as a base? Is that about right?

i made two 16" and used ~ 705g doughball to make each
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Offline MrH

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Re: Any calzone/stromboli lovers?
« Reply #16 on: December 07, 2014, 04:29:00 PM »
How much dough are you guys using? I'm thinking about a 12" round skin as a base? Is that about right?
Sounds good, the one I posted was 11".

Offline pythonic

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Re: Any calzone/stromboli lovers?
« Reply #17 on: December 10, 2014, 09:01:38 AM »
That's a massive calzone right there!
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Offline pythonic

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Re: Any calzone/stromboli lovers?
« Reply #18 on: December 10, 2014, 09:02:35 AM »
My doughball was 300g which I usually stretch to 14".

Mine are thin too.
If you can dodge a wrench you can dodge a ball.