Calzone Pizzas

[Bacterium]

Re: Calzone Pizzas

yeah I'm the same...make calzones at the end of pizza cooking.....usually the oven has slowed down to about a 7minute pizza (will have to measure temp next time). It usually sits on the opposite side to the coals/embers.

Before cooking them I usually rub the outside with a bit of olive oil to give them a nice golden look. Obviously a slower cook helps them cook right through and not be all doughy in the middle where moist ingredients are.

[sammy]

Re: Calzone Pizzas

I played around with calzones some also, but didn't have the patience to wait for the oven anymore and now I just make folded pizzas :-) Sauce and cheese over the entire pizza, "toppers/fillings" on half....let it cook for about 1/2-3/4 of its normal time, fold it in half to cover the toppers, cook for a tad longer (optionally flip it over to cook for a few more seconds), and you have it :-)

[RCLake]

Re: Calzone Pizzas

A stromboli is what you get when your pizza hits the back wall of the oven.

I thought I was the only one to do that.

[Frances]

Re: Calzone Pizzas

In the meantime calzone has become a staple part of any pizza session... as David suggested, I wrap all the leftover toppings in the remaining dough and reheat or eat cold a couple of days later.

And they taste soooo good!! Who would have thought reheated pizza could taste as good as that?

[Bob C]

Re: Calzone Pizzas

Agreed, it is a great to salvage all of the ingredients from the evening...at the same time satisfying the teenagers ubiquitous second wind. Then there are requests for the "stuffed breads" at the beginning of cooking...of which I adamantly decline as I tell them, "i built this as a pizza oven first and a stuff bread ingredient salvager oven second".

[asudavew]

Re: Calzone Pizzas

can we have cheese stuffed crust........

please?

ugh

[wlively]

Re: Calzone Pizzas

can we have cheese stuffed crust........

please?

ugh

Been there done that. I have used both loose shred cheese and string cheese sticks. The sticks work best, cut into 1 inch or so pieces. Not as much flavor as the good cheese but easy to work with and roll the dough around.

The fun thing about finishing your oven is all the cooking experiementing you get to do.

[Ed_]

Re: Calzone Pizzas

For anyone interested, the current issue (April/May) of Fine Cooking magazine has an article by Peter Reinhart about pizza, calzone, and stromboli. You can find the teaser and links to a couple of videos at their web site, but you can't get the full article without registering. If you're in the US, I'd just grab a copy of the magazine. (I know they sell it at Borders here, so it's not hard to find.)

I tried his dough in my plain old (gas) kitchen oven, and it was really good. Can't wait to cook it on a proper brick hearth!

-Ed