Author Topic: Calzone questions  (Read 1984 times)

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Offline joebot

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Calzone questions
« on: November 04, 2006, 08:46:24 AM »
  I was curious as to what size ya'll prefer to make your calzones, i.e. what do you scale your dough to for one and what formula do you use for them. I just want to try something a bit different this week.... thanks

Offline Bill/SFNM

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Re: Calzone questions
« Reply #1 on: November 04, 2006, 10:07:57 AM »
What I do is based on convenience. I usually make extra a few extra dough balls when I bake pizza and sometimes make calzones with the left over dough and toppings. The balls are 300g, so I usually cut them in half for calzone. For stromboli, I combine 2 balls.