A Keeper Calzone Recipe

[jeff v]

These calzone turned out fantastic. It was-

KABF 100%
Water 60%
IDY .5%
Salt 2.5%
EVOO 2%
200g dough ball
bowl residue 1.5%

36 hour bulk ferment. I actually ended up rolling out the dough out for these. The filling was ricotta w/ egg, oregano, reggiano and romano. Fresh mozz, peperoni, sausage and kalamata olives were other filling choices. I brushed w/ an egg wash and baked at 450 til golden. The crust was soft yet chewy-just like I remebered when I was a kid.

[Pete-zza]

Jeff,

They are beautiful, very professional looking.

Peter

[jeff v]

Thanks Peter. I am very happy with this recipe, and will make it again.

Jeff

[jgame]

jeffv
I would like to try your recipe. Can you give weights in grams for ingredients? Do you ferment in refrigerator?

jgame

[Pete-zza]

jgame,

If you go to the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html, 1) enter the dough ball weight in grams (200g), 2) enter the baker's percents for everything but the flour, 3) select "1" dough ball, and 4) enter a bowl residue compensation of 1.5% (at the bottom of the tool), and you will have the ingredient quantities. If you need help, let me know.

Peter

[jeff v]

jgame,

I did do the bulk ferment in the fridge. The dough calculatore Peter showed will give the exact #'s.

Have Fun,

Jeff

[JConk007]

Very Nice Jeff! Trade you a slice of deep dish for half of that
Calzone and Shrimp cocktail perfect together!
Whats the egg wash comprised of? that gives it the shine right?
I have been doing rolls  lately just easier after making pizzas, I am eating a sausage ricotta, mozzarella, cheddar with dipping sauce  right now from this weekend. I will definitely give this a try, bake direct on stone?
But I don't do Olives, Yet
John

[jeff v]

Very Nice Jeff! Trade you a slice of deep dish for half of that
Calzone and Shrimp cocktail perfect together!
Whats the egg wash comprised of? that gives it the shine right?
I have been doing rolls  lately just easier after making pizzas, I am eating a sausage ricotta, mozzarella, cheddar with dipping sauce  right now from this weekend. I will definitely give this a try, bake direct on stone?
But I don't do Olives, Yet
John

John-

Yep the egg gives it shine-1 egg and 1 TBS water. I actually baked these on a baking sheet because I forgot to preheat the stone. 

[DaveH]

Jeff,

Not having made calzones before this may be a dumb question but the recipe you give is that for 1 calzone or, if not, about how many and what size?

Thanks.

Dave

[jeff v]

Dave,

No problem-the 200 gram dough ball is for one calzone. All you have to do is plug the numbers of dough balls you want into the dough calculator with the mentioned %'s and it will do the rest.

Best,

Jeff

[waynesize]

Made calzones based Jeff's dough suggestion.  Had to wing it on the mixing and such.  Scaled it for 2 dough balls.  Turned out pretty good.  Think I rolled them out to too thin, but they were still good.  Stuffed with mozz/provolone blend, sausage, pepperoni, roasted peppers, mushrooms, and ricotta.  Marinara on the side.  I will surely do these again.  Good alternative to pies.  Thanks for the inspiration Jeff.

[kathybr]

 I would like to try this recipe as I love Cazones, but I do not see the recipe listed.  Am I looking in the wrong spot?

Thanks,
KB

[Pete-zza]

KB,

The opening post gives the baker's percent version of the recipe. To get quantities, you should use the Dough Weight option of the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html, and enter all of the baker's percents from the opening post (except for the flour), along with the other requested input data (including the bowl residue of 1.5%). If you have problems with this, let us know.

Peter

[IRHusker]

From the converter:

Flour (100%):    123.03 g  |  4.34 oz | 0.27 lbs
Water (60%):    73.82 g  |  2.6 oz | 0.16 lbs
IDY (.5%):    0.62 g | 0.02 oz | 0 lbs | 0.2 tsp | 0.07 tbsp
Salt (2.5%):    3.08 g | 0.11 oz | 0.01 lbs | 0.64 tsp | 0.21 tbsp
Olive Oil (2%):    2.46 g | 0.09 oz | 0.01 lbs | 0.55 tsp | 0.18 tbsp
Total (165%):   203 g | 7.16 oz | 0.45 lbs | TF = N/A

[jeff v]

Thanks for bumping this thread IRHusker! I think I have only made calzone one other time since this post and will have to make them again soon.

Jeff

[buceriasdon]

Jeff, Thanks for the pics and explanation. I'm going to put this in my favorites. I keep getting asked yearly to do a class at the local bilingual school to show how to make pizza, but I didn't want to do pizzas. No oven there. But these I could do in a toaster oven and some tile. They have offered also to buy a tiny gas oven, about the same size as a toaster oven. Better get busy practicing making calzones.
Don