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Author Topic: Calzone Recipie  (Read 354 times)

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Offline dinogoesrawr

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Calzone Recipie
« on: September 19, 2017, 02:22:59 PM »
Anyone can link me to a good calzone recipie (with pics if possible :) )

I'm thinking veggie one - mozzerella cheese, tomato, bell pepper, sweetcorn and chilies. My favorite combination but I dont know how to make the crust.

Thanks!

Offline The Dough Doctor

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Re: Calzone Recipie
« Reply #1 on: September 19, 2017, 08:31:21 PM »
Many operators like to use their regular pizza dough for their calzones and it does work quite well, but to distinguish my calzones from my pizzas I like to use a richer dough formulation for my calzones. Herer is the formula that I regularly use.
Flour (12 to 12.8% protein) 100%
Salt: 1.75%
Sugar: 2%
Butter: 4% (margarine, lard, or olive oil can be used if desired)
Whole egg: 4%
IDY: 0.5%
Water: 58% (variable)

I handle and process the dough the same as I do my pizza dough, roll/sheet the dough balls out to 1/8 to 3/16-inch in thickness, brush water around edge of the bottom half of the dough, add desired filling, fold the top half down over the bottom half with the filling, tightly crimp the crust together (use your fingers or a fork), then transfer to a baking platform (pan, disk, or screen) or a wood prep peel, cut a couple of slits into the top, or if you want to be fancy use a scissors to cut some delta slits (to vent steam), brush with olive oil or egg wash and bake at 450F until golden brown. As soon as the calzone is removed from the oven brush it with a garlic flavored oil and sprinkle with a blend of grated Parmesan and Romano cheese. I make these every year for my son over the Holidays.
Tom Lehmann/The Dough Doctor

Offline TXCraig1

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Re: Calzone Recipie
« Reply #2 on: September 19, 2017, 10:05:38 PM »
Anyone can link me to a good calzone recipie (with pics if possible :) )

Ingridients:
1 pizza

Method:
Screw up the launch and fold the mess over into as neat a shape as possible.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline dinogoesrawr

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Re: Calzone Recipie
« Reply #3 on: September 20, 2017, 01:54:58 PM »
But if I follow this recipie:

https://www.pizzamaking.com/forum/index.php?topic=49366.new#new

Wont the calzone blow up and become a thick bread with filling. Idk how they keep it thin?

Offline Hermit

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Re: Calzone Recipie
« Reply #4 on: September 20, 2017, 02:02:37 PM »
But if I follow this recipie:

https://www.pizzamaking.com/forum/index.php?topic=49366.new#new

Wont the calzone blow up and become a thick bread with filling. Idk how they keep it thin?

Stretch the dough like a pizza skin, you could also use a rolling pin.  I usually take a dough for a 12" pizza, stretch it like a pizza skin, lay it down on the counter and fill with toppings, then fold the top over and crimp around the edges.  The crimped area is going to expand some during the bake, due to being double the dough in that area, but not much.

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Offline The Dough Doctor

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Re: Calzone Recipie
« Reply #5 on: September 20, 2017, 07:31:53 PM »
I like to use a rolling/pastry pin to pin the dough out to size, this does a good job of degassing the dough so you retain a thin crust with an even thickness all around the calzone. I'm normally looking for a thickness of 1/8 to 3/16-inch (at the very most).
Tom Lehmann/The Dough Doctor

Offline vtsteve

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Re: Calzone Recipie
« Reply #6 on: September 21, 2017, 10:03:53 AM »
But if I follow this recipie:

https://www.pizzamaking.com/forum/index.php?topic=49366.new#new

Wont the calzone blow up and become a thick bread with filling. Idk how they keep it thin?

Make a couple of slashes in the top, so it doesn't blow up like a pita.
In grams we trust.
My wood-fired NY thread: Pizza Thursday

Offline BANTAR1000

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Re: Calzone Recipie
« Reply #7 on: September 21, 2017, 01:05:35 PM »
Ingridients:
1 pizza

Method:
Screw up the launch and fold the mess over into as neat a shape as possible.
Same way I make an omelette! 

Offline bradtri

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Re: Calzone Recipie
« Reply #8 on: September 21, 2017, 01:08:45 PM »
Ingridients:
1 pizza

Method:
Screw up the launch and fold the mess over into as neat a shape as possible.
But ... can you attempt to launch a calzone and have it turn into a pizza???   That I'd like to see !!

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