Author Topic: Calzone  (Read 3171 times)

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Offline pwaldman

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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


Offline pythonic

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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.
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.

Offline Chaze215

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

Offline pythonic

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Re: Calzone
« Reply #4 on: April 26, 2014, 06:34:47 PM »
Sweet.  Just scored some Kyrol.  Hope it browns like the one pictured.  Best calzone on the site IMO.
If you can dodge a wrench you can dodge a ball.

Offline Johnny the Gent

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Re: Calzone
« Reply #5 on: April 26, 2014, 08:34:15 PM »
A calzone filled with pretty much everything I had at the moment,  :-D
Il miglior fabbro

Offline pythonic

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Re: Calzone
« Reply #6 on: April 27, 2014, 11:25:26 PM »
A calzone filled with pretty much everything I had at the moment,  :-D

I call that a mut.  Nice job.
If you can dodge a wrench you can dodge a ball.