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Author Topic: Preferred dough recipe for Calzones?  (Read 459 times)

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Offline pizzapieeater

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Preferred dough recipe for Calzones?
« on: December 29, 2016, 04:34:03 PM »
Is there a preferred dough recipe. Somewhere between crackery and deep dish I presume?

Offline Hermit

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Re: Preferred dough recipe for Calzones?
« Reply #1 on: December 29, 2016, 05:03:04 PM »
I would think any NY/American style dough would work.  My best suggestion is be careful with how thick the dough is and how thick the finished calzone is.  A thinner calzone is going to cook much quicker at preferred temps, 450F+.  Personally, I am a big fan of the mellow mushroom clone dough recipe that's posted here, because I ate so many of their calzones, I find it to be my favorite =)  I am still working out some kinks with my calzone as its a little undercooked presently.

Here's a mellow mushroom calzone clone that I baked on stone at 500F (way too hot for the stone), there was still some uncooked dough along the crimped rim.  Dressed with garlic butter and parmesan as per MM's standards =)


Offline The Dough Doctor

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Re: Preferred dough recipe for Calzones?
« Reply #2 on: December 29, 2016, 05:05:56 PM »
If I remember correctly we had this discussion along with some formulas a short time ago. A search of the archives will probably turn it up.
Tom Lehmann/The Dough Doctor

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