[ARCHIVED THREAD] - Calzones!!! (Page 1 of 2)
Posted: 12/23/2015 10:31:45 PM EDT
|
This is not a dinner pic
The wife has been after me to make pizza for a while so I did. I made a double batch of dough just so I could have these 
Hers = Spinach and Cheese His = Ham, Pepperoni, Sausage and Cheese Who else likes good calzones? YUM!!! 
|
|
Roll out your dough, put your toppings all on one side, fold and pinch it, bake at 375 until it's browned to your liking. Roughly 20 minutes depending on size me what it's stuffed with. Ham, pineapple, mozzarella, and ricotta, or ricotta, mozz, shrimp, and squid.
Eta fucking autocorrect |
|
The Dough:
4 1/2 cups of AP Flour 1 1/2 Tsp. Kosher or Sea Salt 2 Tbls. Granulated Sugar 1 Tbls. Good Olive Oil 1 Tsp. Yeast 1 3/4 Cups of Cold Filtered Water Place all above ingredients into your mixer with a dough hook. Once mixed knead on low for approx 5-8 minutes. Let the dough rest for about 10 minutes Turn the mixer back on low for approx 1-2 minutes to strengthen the dough structure/ gluten Place in a big container that has a light coating of olive oil and let it sit in the fridge for 2-3 days. Once ready to make calzones, place a pizza stone in your oven and turn it to its highest setting (Hopefully over 500 degrees) Portion out your dough and let rest for about 10 minutes. Make a "Thin Pizza" however you choose to do it. I used to work at a pizza place in NY so this comes somewhat easy to me to do by hand but you could roll it out with a rolling pin if you needed to. Place your ingredients in the center and fold over to create the shape. Cut a few vent holes in the top and place onto your Pizza Stone. I usually cook them at 500 degrees until brown (approximately 10-15 minutes). Garnish with a side of Sauce for dipping and enjoy. Most Calzones have a mix of Mozzarella and Ricotta cheese. Past that whatever you put in them, make sure it is pretty dry or else you will have a runny mess when you cut into them. This dough also makes a good pizza dough 
|
|
Quoted:
Wow that seems like a lot of work. It looks like I'll be continuing to buy them, but still, great job op! It's really not a lot of work. Once the dough is done it only takes about 2-3 minutes to assemble each one. Since moving to the Boonies from NY, I have to make my own Italian food because well Italian food in Maine Sucks!!! |
|
Quoted:
Why do you put the dough in the refrigerator for 2-3 days? I don't have time for all dat, I want my calzone when I want my calzone. It's called a cold rise and It adds a TON of flavor to the dough
Once it's done you could portion it out and freeze portions for future use. I also have a recipe for a quick dough but it is nowhere near as good. |
|
Quoted:
The Dough: 4 1/2 cups of AP Flour 1 1/2 Tsp. Kosher or Sea Salt 2 Tbls. Granulated Sugar 1 Tbls. Good Olive Oil 1 Tsp. Yeast 1 3/4 Cups of Cold Filtered Water Place all above ingredients into your mixer with a dough hook. Once mixed knead on low for approx 5-8 minutes. Let the dough rest for about 10 minutes Turn the mixer back on low for approx 1-2 minutes to strengthen the dough structure/ gluten Place in a big container that has a light coating of olive oil and let it sit in the fridge for 2-3 days. Once ready to make calzones, place a pizza stone in your oven and turn it to its highest setting (Hopefully over 500 degrees) Portion out your dough and let rest for about 10 minutes. Make a "Thin Pizza" however you choose to do it. I used to work at a pizza place in NY so this comes somewhat easy to me to do by hand but you could roll it out with a rolling pin if you needed to. Place your ingredients in the center and fold over to create the shape. Cut a few vent holes in the top and place onto your Pizza Stone. I usually cook them at 500 degrees until brown (approximately 10-15 minutes). Garnish with a side of Sauce for dipping and enjoy. Most Calzones have a mix of Mozzarella and Ricotta cheese. Past that whatever you put in them, make sure it is pretty dry or else you will have a runny mess when you cut into them. This dough also makes a good pizza dough
Yum. Thanks Txl |
|
Is the dough recipe for two calzones?
I've been wanting to make these for some time. Used to eat them in Naples when I was in Italy. When I was in Arizona I was at an Italian owned pizza place and asked them what they put in their calzones and they said cheese. I told them screw that I want meat in it too. I've never made one though I make my own pizza dough and bake all kinds of bread. |
|
Quoted:
This is not a dinner pic The wife has been after me to make pizza for a while so I did. I made a double batch of dough just so I could have these
Hers = Spinach and Cheese His = Ham, Pepperoni, Sausage and Cheese Who else likes good calzones? YUM!!! http://i48.photobucket.com/albums/f224/jpmako/Mobile%20Uploads/AF1A0B34-16B0-41E8-9892-AD260CE318C6.jpg Damn wana be my wife.
|
|
I am the mufukking calzone master! great post , op!
A few tips for making betterer calzones.... Once they firm up a bit in the oven , brush them with olive oil, to brown up crispy. If your calzone contains cheese, ALWAYS add some Ricotta cheese. If it's a steak and cheese calzone, wring out all the grease. At least twice. Then wring it out at least two more times. 
|