Post up your Calzones here

[sodface]

The dough does look thin.  At the moment I'm at 220g dough balls for around 12" pizza, I use the same amount for a calzone.

Bit of delayed response here, sorry. If my calculations are correct, your TF is ~0.68. I've been using 415g for a 14" for a TF of ~0.95. So I'm much thicker than you in theory but in practice my dough is thin. I can only conclude that my stretching techniques are to blame. I've been sort of frustrated by this for awhile. I thought I was doing ok but even when I try to _not_ form an outer crust, I'm still ending up with a thicker edge and thin infield.

[amolapizza]

Well I also end up with a much thicker edge..

FWIW, I've found that leaving somewhat of a bulge in the middle when I start to stretch helps reducing thinness in the middle.  Also try to stretch along the edge, say pull the dough between the 10-11 and 1-2 o'clock positions, if you do that you make the edge longer which translates into a larger circumference which equals a larger pizza.  If you pull between 9 and 3 then you are making the middle thinner..

I also don't leave much dough in the cornicione, so my pizza is probably thicker than the TF would indicate.

[sodface]

I do, or at least try to do, all the things you mention. I never really touch the middle, I stay on the perimeter. I edge stretch. I've had ones I was happy with and some that end up too thin for no obvious reason.

[sodface]

Another shot at these tonight. Came out a bit better.

[apizza]

Library book "Bread Illustrated" by America's Test Kitchen. I thought I'd give the calzone recipe a try mainly to see the dough. I was pretty happy with the dough and would try it again. The filling they used was just OK for me. Spinach, mozzarella, ricotta and parmesan. Little garlic also. I find the parmesan a little to mild and would try romano if I did it again. The dough I would use again, and I'm thinking brocolli rabi and sausage with a little seasoning. Plenty of fillings to try.

[Jersey Pie Boy]

Chau and others, resurrected this thread briefly.
What's the best time, temperature, baking workflow for great calzones?

[Pizzamick88]

Great looking calzones on here. Loving this thread.
Made some over the past week inspired by Neapolitan style and Panzerotti al forno. Gonna keep cranking them out.

[Jackie Tran]

Chau and others, resurrected this thread briefly.
What's the best time, temperature, baking workflow for great calzones?

Sorry I missed this until now.   I don't know but would think that depends on your dough.  I would bake it at around the same time and temp as your normal pizza.  So if you're using a NP dough, then NP temps.   If a NY dough, then lower temp and longer bake.   I much prefer to fry the calzone though.     

[Jersey Pie Boy]

Thanks Chau...I forgot I asked the question 

[NYPizzaFan]

Tried my hand at a chicken parm calzone to shake things up!

Baked at 450 for about 15 min.  Overall happy how it came, and it tasted great.  I may cut back on the cheese and sauce next time to reduce the flow out of the scores.

[NYPizzaFan]

Another attempt with a little less sauce and cheese. 

Also, instead of scoring the top I poked holes for vents

[Jose L. Piedra]

A couple of baked Calzones:

[Jose L. Piedra]

Couple Fried:
 

[foreplease]

They both look good! Which did you like better? Same dough, I assume.

[Jose L. Piedra]

They both look good! Which did you like better? Same dough, I assume.

Thanks! Yes, the dough is the same. Usually I prefer the taste of baked products, but it's also nice to change things up once in a while.

[Stryda]

This is my local pizza shops calzone, and what I am after. Sadly mine taste nothing like it 

[NYPizzaFan]

Meatball Parm, 480F for about 15 min.