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  • Calzone Pizzas

    Has anyone got experience with cooking Calzone in a WFO?

    We had one at a restaurant recently, which wasn't really very good, so of course I've been wondering how to do better...

    Specifically, how hot can the oven be maximum? Most recipes say about 200 C (400 F) for half an hour - but thats for wimpy old regular ovens. Could it also be baked hotter for a shorter time?

    Thank you for any advice
    Last edited by Frances; 02-13-2008, 05:06 AM.
    "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

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  • #2
    Re: Calzone Pizzas

    Frances,

    Here's my rule of thumb for breads and things like Calzone: take the recipe as written for a home oven, then bake at 500 F on the hearth for half the time. I usually place calzone near the oven mouth where it's a bit cooler to prevent scorching and guarantee a full bake. Have a look at PizzaMaking.com - Pizza Making, Pizza Recipes, and More! for calzone recipes. It's a highly opinionated group, but a great resource.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

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    • #3
      Re: Calzone Pizzas

      I love calzones. This is something I've been wondering as well. Thanks for the link!
      Ken H. - Kentucky
      42" Pompeii

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      • #4
        Re: Calzone Pizzas

        Sometimes I cook pizza the day after firing my oven. The retained heat alone is enough to do so.

        (About 375-400.) 12-13 hours later.

        They take longer, and aren't like high-heat pies.

        But still good.

        I bet a Calzone would bake perfectly the next day!

        I especially enjoy mine with some Ricotta inside!
        YUM

        Dave
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        • #5
          Re: Calzone Pizzas

          I love breakfast calzones
          The next morning after a pizza bake, there is nothing like taking a few leftover doughs and putting wet cooked eggs, cheese, meat, salsa or whatever in and let them go. Good eats!

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          • #6
            Re: Calzone Pizzas

            Originally posted by telehort View Post
            I love breakfast calzones
            The next morning after a pizza bake, there is nothing like taking a few leftover doughs and putting wet cooked eggs, cheese, meat, salsa or whatever in and let them go. Good eats!
            Now that's a great idea.

            I didn't think about breakfast!!
            My thread:
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            • #7
              Re: Calzone Pizzas

              Stromboli, Calzoni and RoundBraid...mmmmm

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              • #8
                Re: Calzone Pizzas

                Great pictures - now you need to share the recipes.

                What is difference between and stromboli and a calzone

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                • #9
                  Re: Calzone Pizzas

                  .....Stromboli, Calzoni and RoundBraid...mmmmm......


                  I can almost taste those things!


                  --mr.jim
                  --mr.jim
                  ---------------------------------------------------------------
                  The real art of conversation is not only to say the correct thing at the right time, but also to leave
                  unsaid the wrong thing at the tempting moment.
                  ---------------------------------------------------------------

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                  • #10
                    Re: Calzone Pizzas

                    Originally posted by arevalo53anos View Post
                    Stromboli, Calzoni and RoundBraid...mmmmm
                    Wow! Awesome pics! Makes me hungry just looking at them! Stromboli is a volcano island off of Sicily. Which of the pics depicts that baked delight... the first or second?
                    GJBingham
                    -----------------------------------
                    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

                    -

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                    • #11
                      Re: Calzone Pizzas

                      A stromboli is what you get when your pizza hits the back wall of the oven.
                      My geodesic oven project: part 1, part 2

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                      • #12
                        Re: Calzone Pizzas

                        Originally posted by dmun View Post
                        A stromboli is what you get when your pizza hits the back wall of the oven.
                        Agreed
                        ....
                        crash, bam, boom
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                        • #13
                          Re: Calzone Pizzas

                          We make calzones when everyone is full and can't eat any more pizza. We just throw all the left over ingredients onto one or two bases, fold over, and shovel them in. The oven temp has usually dropped down by then and they cook slower. Pop them in the fridge. We usually eat them cold the next day. Great way to clean up.
                          Kindled with zeal and fired with passion.

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                          • #14
                            Re: Calzone Pizzas

                            Now that is a really good idea!

                            I've been wondering when and how to get the oven down to Calzone temps (thank you everone for all the great info!) without everyone already being stuffed to the gills... thought I'd fire up especially for Calzone one day, but that is a lot better.

                            Anymore pictures anyone? I'll be posting as soon as I've tried it...
                            "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                            http://www.fornobravo.com/forum/f8/p...pics-2610.html
                            http://www.fornobravo.com/forum/f9/p...nues-2991.html

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                            • #15
                              Re: Calzone Pizzas

                              I had baked the calzones at the end of the pizza parties as in the middle.
                              Usually I had baked pizzas around the 400?C and with live flames over it.
                              When baking calzonis at these temperatures, I just calm down the flames a little.
                              The best filling is, to me, ricotta cheese, boiled and drained spinach, ham, tomatoes sauce and a little schreded nutmeg)
                              The stromboli is made from the pizza dough, as is the calzone, and is filled and roled like a roll.
                              This one needs lower temperatures (around 250?C is ok) and I like to bake it and almost in the finish to make three or four deep cuts to make the center more crackery.
                              The stromboli accepts any stuff used to fill the pizzas and that is on the table. I prefer the strongs ones, like gorgonzola, pepperoni, slices of tomatoes, oregano, fresh basil and tomato sauce.

                              Luis

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