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Pizza to Calzone - Dough Modifications?

Posted on 3/25/13 at 10:44 am
Posted by GarmischTiger
Humboldt County
Member since Mar 2007
6948 posts
Posted on 3/25/13 at 10:44 am
I'm going to mix it up and make calzones in lieu of pizza in the rotation this week. I've never made them before, but I'm pretty handy and not scared.

For those of you with calzone experience - do you alter your dough recipe for what you normally use with pizza? I'm inclined to think not, but I've been wrong often in the past.

Also - stone or not?

TIA.
Posted by Stadium Rat
Metairie
Member since Jul 2004
10206 posts
Posted on 3/25/13 at 10:45 am to
quote:

do you alter your dough recipe for what you normally use with pizza?

No.
Posted by hashtag
Comfy, AF
Member since Aug 2005
33761 posts
Posted on 3/25/13 at 10:52 am to
we don't alter the recipe for ours. make sure to cut small slits in the top, egg white basked on top, and maybe sprinkle with some Italian seasoning/cheese. other than that, it's the same recipe.
Posted by GarmischTiger
Humboldt County
Member since Mar 2007
6948 posts
Posted on 3/25/13 at 10:55 am to
Roger that - stone or slightly greased pan?
Posted by s14suspense
Baton Rouge
Member since Mar 2007
15979 posts
Posted on 3/25/13 at 10:56 am to
quote:

stone
Use plenty of corn meal too.
Posted by CITWTT
baton rouge
Member since Sep 2005
31765 posts
Posted on 3/25/13 at 11:00 am to
No need to change the dough recipe at all.
Posted by hungryone
river parishes
Member since Sep 2010
11987 posts
Posted on 3/25/13 at 1:48 pm to
I usually bake the calzones with a pan or at least a sheet of parchment underneath--something always bubbles out of those vents. Burned cheese or sauce on a stone is pretty nasty & impossible to clean.
Posted by GarmischTiger
Humboldt County
Member since Mar 2007
6948 posts
Posted on 3/25/13 at 8:29 pm to
Good advice - thanks.
Posted by Coater
Madison, MS
Member since Jun 2005
33579 posts
Posted on 3/25/13 at 9:08 pm to
i've not tried calzones on the grill but i think i'll be trying them soon
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