food The Last Great Pizza Thread

I can see you were patient and waiting to cut into it, and were rewarded by it not running out everywhere ...
 
I have trouble w/ that part ...
 
HigherThisHeat said:
This junk came out good! I don't even knkw what is going on about eating in my car. But id eat this calzone IN ANYONE'S CAR EVER. try me
Click to expand...
Looks good!
In the end wich temp did you use, how much % water on flour and how much yeast/time to rise?
 
Had a hankerin' for a late night calzone order.

Wood oven, perfect shape. Delicious!

Ghost powder in the sauce.

calzone.jpg

calzone_cut.jpg
 
Essegi said:
Looks good!
In the end wich temp did you use, how much % water on flour and how much yeast/time to rise?
Click to expand...
I cheated. Store bought premade dough.

Making my own is next once I figure out all the how's

But I ended up baking it at 400 for about 20 mins I think
 
HigherThisHeat said:
I cheated. Store bought premade dough.

Making my own is next once I figure out all the how's

But I ended up baking it at 400 for about 20 mins I think
Click to expand...
Try with that: use 60-65% of water on flour, 30g of salt per kg of flour. 3g of fresh beer yeast per kg of flour. Rise for 8 hours at about 70F. Cook at 500.
You could form balls of about 200-250g (or maybe 300 for calzone is good too) before rising like that.
Or rise the dough then form balls (it would be good to use 1g of fresh beer yeast per kg, rise the dough for 19 hours, then balls for 5 not more than 70F, maybe a bit lower. That requires not the worst flour).
Although it's not a dough for standard oven it's not bad. You just need to try something. :P
Just avoid like the plague to use lots of yeast and/or increased temp to rise the dough faster.
 
You must log in or register to reply here.
Back
Top