Pictures from last night's calzone & breadsticks bake.
My first time baking either.
Dough for both was a 24 hour cold ferment. Removed from fridge at 26 hours.
Calzone was salami, ham, ricotta, shredded mozzarella, & just a touch of pizza sauce.
Calzone was baked directly on stone.
Bottom stone at approx.450F for entire bake of 10 minutes. Top stone just a bit higher. (470??)
Surprisingly easy to keep decent control of temps.
Breadsticks were baked on an AirBake pan for 7 1/2 minutes at approx. 400F. (just a bit lower than the calzone)
Again, relatively easy to control.
Both batches were brushed with garlic butter before baking, then again after baking.
One batch was then topped with grated parm, the other topped with shredded parm.
Everything tasted good. I would certainly welcome any suggestions on how to improve.
I definitely need practice constructing calzones.