Well, since we were gifted with a pizza stone, it was time to give it a shot. So I mashed up a batch from a recipie I had on hand (snatched from god-only knows where) with WHAT I had on hand (All Purpose Flour. Meh.) and decided to make Calzone.
NY style Calzone, unlike the few things I’ve run across up here that are labeled calzone, which have sauce inside them (?!?!?!) and just mozzerella. Nonono. To me, that’s just stuffed pizza. Not a bad thing, but not calzone. Good thick calzone, bigger then both fists together, that oozes ricotta all over the damn place when you cut it to dip in in the sauce which is served on the side.
Not a huge fan of calzone, but it’s just been so *long*, I had the urge. Worked out well enough. Enough to satisfy the crave. I had some oozage onto the pizza stone, and the crust is *close* but not quite right. It came up a good bit crunchier than a NY Style pizza dough should be, but that may be from having the stone too low in the oven.
However, it seems that my super psychotic stove has a silver lining. It gets HOT. I kicked it up to max hot, and almost burned the suckers in ten minutes, (after a solid hour pre-heat). That’s got to be hotter than 500. 550 or maybe even 600. Which for pizza making is TEH SHINAY, since real NY pizza is supposed to cook at around 700-800.
Few things I’d do differently.
- Pizza Stone belongs at a higher rack level than the bottomest.
- I dont think the dough proofed enough. The sponge wasnt nearly as foamy as I’d have liked when put it in play.
- Screw even a brief kneading after the rise. With All Purpose Flour I need all the gluten lovin I can get. Next time I try this Im getting the bread flour and doing it right.
- Make Lee do the kneading. My wrists hurt. And get him to teach me how to toss the dang things.
There’s another recipie Im thinking I want to try over at www.pizzamaking.com, where some serious pizza people hang out. But right now I’ve got another ball of dough in the fridge, and I’ll have to use that up first. It’s actually continuing to rise in there. Which is probably a good thing. The Serious Pizza People talk about letting a dough slow rise in the fridge for four days…
Still, if I wasnt stuffed from all that cheese, I’d probably try tossing that last ball out and seeing how it goes with a normal pizza…
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