Pizza Making Forum

Pizza Making => Other Types => Topic started by: itsinthesauce on September 11, 2003, 08:02:33 PM

Title: Calzones
Post by: itsinthesauce on September 11, 2003, 08:02:33 PM
Now that we've perfected the pizza(I highly dough it), let's talk Calzones. I've never made them. Ate them and appreciate them.

Who's gonna start it?
Title: Re:Calzones
Post by: Randy on September 11, 2003, 08:17:18 PM
Iíve made them with leftover dough from a New York and thought they were very good.  We used a fork to seal the edges.  The first time I did not put a hole in the top.  Big mistake.

Randy
Title: Re:Calzones
Post by: itsinthesauce on September 11, 2003, 08:29:53 PM
Randy, what did you stuff them with?
Title: Re:Calzones
Post by: Randy on September 11, 2003, 08:49:49 PM
The usual for us is pepperoni, precooked hot pork sausage and pineapple.  Of course cheese and sauce.  Get the pineapple in the heavy juice.  The hot sausage and sweet pineapple make a wonderful combination.
What about you?

Randy
Title: Re:Calzones
Post by: DKM on September 11, 2003, 10:44:59 PM
 The first time I did not put a hole in the top.  Big mistake.

Mine exploded, what about yours.

DKM

Title: Re:Calzones
Post by: DKM on September 11, 2003, 10:52:19 PM
The usual for us is pepperoni, precooked hot pork sausage and pineapple.  Of course cheese and sauce.  Get the pineapple in the heavy juice.  The hot sausage and sweet pineapple make a wonderful combination.
What about you?

I use most of the usual pizza toppings, and veggie ones with all sorts of vegetables (bell peppers roasted over a wood fire are great).

Randy, do you put your sauce in the calzone?  I normally use the sauce as a topping, sometimes for dipping.

DKM
Title: Re:Calzones
Post by: Randy on September 12, 2003, 11:27:51 AM
A calzone is something I know little about other than what it looks like from the outside and from what I have read.  I have seen them called by a couple of names so one might be with sauce and one might be without.  I like putting the sauce on the inside but I must say it can be messy to eat.  I thought I had a picture of mine but did not.
Maybe someone could give us a good definition to work with.
Did mine explode DKM?  No but it sure wanted to from the size.
This guy was on Goodlife TV
http://www.goodtv.com/
Monterey Cooking
They essentially put what ever they wanted on the inside.
the other day making them in a brick oven.
http://www.pisto.com/
It will probably come on again.  They had also put together another show on Brick oven pizza.
Title: Re:Calzones
Post by: itsinthesauce on September 14, 2003, 12:10:20 PM
Work in progress
Title: Re:Calzones
Post by: RoadPizza on February 19, 2004, 07:51:36 AM
Don't put the sauce in the calzone itself.  Usually the calzone topping is made with a combination of mozzarella cheese, ricotta, parmesan, and salt and pepper, plus whatever else the main ingredient might be: a meatball, some slices of ham, bits of sausage, chicken.

When you put the hole on top, make sure that you can see the toppings inside - this way, you know that the hole won't close up on you while it's baking.  Brushing it with eggwash before baking also gives it a nicer golden color.
 
The usual for us is pepperoni, precooked hot pork sausage and pineapple.  Of course cheese and sauce.  Get the pineapple in the heavy juice.  The hot sausage and sweet pineapple make a wonderful combination.
What about you?

I use most of the usual pizza toppings, and veggie ones with all sorts of vegetables (bell peppers roasted over a wood fire are great).

Randy, do you put your sauce in the calzone?  I normally use the sauce as a topping, sometimes for dipping.

DKM

Title: Re:Calzones
Post by: Pizzaholic on February 19, 2004, 10:13:06 AM
Made calzone last night! Turned out great. I do put DRAINED diced tomato in mine, ham, black olives, onion, garlic, and 4 cheeses- mozz, ricotta, parm, and leftover mortadella. The dough wasn't a NY, but a basic dough recipe that I have from a Pizza book.
I do not cut a whole in the dough and usually do not have a problem, and then I cook it at 485F for 15 minutes.
Highly recommend trying.
Pizzaholic
Title: Re:Calzones
Post by: Foccaciaman on March 10, 2004, 11:12:23 PM
Calzone ahhh my favorite!
But form a local Carbone's Pizza and its a pizza sandwich.
And the sauce does go inside.
I make them myself, almost an exact replica. Make standard thin crust dough roll thin with pin add toppings and sauce.
 sausage, pepperoni,green olives, mushroom (my favorite)
wrap like burrito sides in first then the breakfast omlet rollover trick seam should be on top.
Cook 500 7-10 min
Ahhh heaven...
and no steam holes and no explosions either.
Title: Re: Calzones
Post by: David on May 07, 2007, 05:42:32 PM
Much to my dipleasure,my wife wanted a calzone yesterday.I happened to be trying out a highly hydrated natural Neapolitan18 hr dough formula.By some miracle I managed to get it onto a wooden peel in one piece and into the oven.It had ricotta,fennel sausage,mushrooms.I decided not to pre brush the top and see what happens?My oven was running cooler than I like ,so I thought it was a good time to try this.Though it was devoured ,IMO I really didn't like the look of it and didn't find it so appealing.The crimped edge was gummy.As my old school reports stated....tries hard,but doesn't quite make it ! A work in progress.
Title: Re: Calzones
Post by: rebeltruce on May 08, 2007, 10:46:15 AM
I've made many Calzones in the past....usually with the standard pizza toppings except sauce. I use the sauce to dip!

I've laways had a question thought regarding the specific differences between a Calzone and a Stromboli....is it that there is sauce inside the Stromboli, and not the Calzone? Or are the fillings different between the two?

I know they are formed a bit differently a Calzone being more of a "turnover" versus the Stromboli being rolled in layers........
Title: Re: Calzones
Post by: Pete-zza on May 08, 2007, 11:19:50 AM
rebeltruce,

For a bit of further enlightenment, see http://en.wikipedia.org/wiki/Stromboli_%28food%29 and http://en.wikipedia.org/wiki/Calzone.

Peter
Title: Re: Calzones
Post by: shango on May 08, 2007, 01:44:18 PM
Much to my dipleasure,my wife wanted a calzone yesterday.I happened to be trying out a highly hydrated natural Neapolitan18 hr dough formula.By some miracle I managed to get it onto a wooden peel in one piece and into the oven.It had ricotta,fennel sausage,mushrooms.I decided not to pre brush the top and see what happens?My oven was running cooler than I like ,so I thought it was a good time to try this.Though it was devoured ,IMO I really didn't like the look of it and didn't find it so appealing.The crimped edge was gummy.As my old school reports stated....tries hard,but doesn't quite make it ! A work in progress.

doesn't look too bad, maybe it was a little overstuffed?

looks like it could have used some tomato on top.

I make ripeino often and find that cooking them near the mouth of the oven, away from the fire works best.  They take longer to cook than a regular pie.  A good way to tell when they are done is to wait for the cheese to start bubbling out of the hole in the top.. you will hear the sizzle as the liquid hits the hot floor of the oven, calzone is done. *sizzle*
Title: Re: Calzones
Post by: Toad on May 10, 2007, 01:24:20 PM
Here's my first try at Calzone. Dough from Trader Joes, mozzerella, ricotta, parmasean, bell pepper, mushroom, ham, & sauce. Maybe not perfect but none was wasted!
Title: Re: Calzones
Post by: trohrs123 on May 10, 2007, 09:15:43 PM
toad
that thing is huge!!! but looks tasty!
Title: Re: Calzones
Post by: roksngr on October 12, 2007, 08:13:49 PM
Isn't a calzone supposed to be the size for a single serving i.e enough for one person?
I used to make them all the time at this little old place I worked at in SLC. ahh the good ole days.
hmmm....I think I'll make one tonight.
Title: Re: Calzones
Post by: RoadPizza on January 03, 2010, 11:02:02 PM
Isn't a calzone supposed to be the size for a single serving i.e enough for one person?

Not always, but most of the time. 

Here are pictures:

Title: Re: Calzones
Post by: RoadPizza on January 03, 2010, 11:04:20 PM
Next:
Title: Re: Calzones
Post by: RoadPizza on January 03, 2010, 11:06:12 PM
End:
Title: Re: Calzones
Post by: norma427 on January 03, 2010, 11:46:01 PM
RoadPizza,
Those calzones look like perfection.  :chef:
Norma
Title: Re: Calzones
Post by: Buffalo on January 04, 2010, 12:05:16 AM
RoadPizza;
If you are willing to share ???  What is the mixture & ratio you are using as a filling in your calzone?   They look absolutely great.
Thanks much...
Buffalo
Title: Re: Calzones
Post by: Jack on January 05, 2010, 12:56:34 AM
My family's favorite is wilted baby spinach & browned garlic, with some italian seasonings, mozz and parmesan cheese. 

The oddest calzone I've made was with slices of lobster tail.  It was awesome tasting, but too moist.  The bottom dough was soggy.

I always slit the tops, so there is no chance they will close up.  For dough, I just use my NY style dough.

Jack