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Author Topic: Post up your Calzones here  (Read 3929 times)

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Offline sodface

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Re: Post up your Calzones here
« Reply #20 on: December 23, 2021, 08:52:41 AM »
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.
Carl

Offline amolapizza

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Re: Post up your Calzones here
« Reply #21 on: December 23, 2021, 10:32:56 AM »
Well I also end up with a much thicker edge.. :D

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.
« Last Edit: December 23, 2021, 10:34:36 AM by amolapizza »
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Offline sodface

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Re: Post up your Calzones here
« Reply #22 on: December 23, 2021, 01:08:31 PM »
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.
Carl

Offline sodface

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Re: Post up your Calzones here
« Reply #23 on: January 01, 2022, 08:44:38 PM »
Another shot at these tonight. Came out a bit better.
Carl

Offline apizza

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Re: Post up your Calzones here
« Reply #24 on: April 01, 2022, 06:55:24 PM »
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.
Marty

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Offline Jersey Pie Boy

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Re: Post up your Calzones here
« Reply #25 on: May 01, 2022, 11:01:32 AM »
Chau and others, resurrected this thread briefly.
What's the best time, temperature, baking workflow for great calzones?

Offline Pizzamick88

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Re: Post up your Calzones here
« Reply #26 on: July 20, 2022, 03:02:47 PM »
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.
« Last Edit: July 20, 2022, 04:28:34 PM by Pete-zza »

Offline Jackie Tran

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Re: Post up your Calzones here
« Reply #27 on: July 20, 2022, 06:22:57 PM »
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.     

Offline Jersey Pie Boy

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Re: Post up your Calzones here
« Reply #28 on: July 21, 2022, 12:19:32 AM »
Thanks Chau...I forgot I asked the question  :)

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