food The Last Great Pizza Thread
- Thread starter texas blues
- Start date
Puttana?Essegi said:
Me too!
Me too i'm not sure what's going on, but i'd like to see that.sicman said:
More precisely "putana" (that is the same word on dialect). I've never know why it has this name. It's good.Pr0digal_son said:
https://translate.google.it/translate?sl=it&tl=en&js=y&prev=_t&hl=it&ie=UTF-8&u=http%3A%2F%2Fwww.ricettedellanonna.net%2Ftorta-putana%2F&edit-text=&act=url
Fixed it.
He kills me ... the first one I saw was the Five Guys one ... hilarious.
A little help please. I'm looking to make a calzone for the first time tonight. The interweb is an overload of different ways. I just want to do like classic calzone deal.
Basically would I just use sauce, ricotta, mozzarella and whatever various ingredients, fold up the dough, bake at say 350 for some minutes, and boom I now have calzone?
Basically would I just use sauce, ricotta, mozzarella and whatever various ingredients, fold up the dough, bake at say 350 for some minutes, and boom I now have calzone?
Dont forget the slit to vent, but dont get to close to sidesw/ it either ...
brush it w/ evoo or butter or egg wash or whatever, too ...
brush it w/ evoo or butter or egg wash or whatever, too ...
HigherThisHeat said:
I like to add grated cheese also to the ricotta and mozzarella. You can add meat if you like. Pepperoni, ham etcmix everything up, fold the dough and hope everything stays inside while baking. I do not think I have ever seen sauce inside the calzone, I have always seen it served on the side. It could work though if that is what you want.
I've nearly always seen passata inside calzone. Often something on top and sometimes mozz too.
350F seems a bit low. When i cooked volcano that is similar in some regards i used something like over 500 and in the middle was cooked, sometimes a bit liquid inside (esèecially if i have marinated onions but not well drained and mozz too), but i prefer that way rather than too much dry. Of course this needs practice and regulating at own tastes.
Personlly i love onions/meat mix on those stuff!
350F seems a bit low. When i cooked volcano that is similar in some regards i used something like over 500 and in the middle was cooked, sometimes a bit liquid inside (esèecially if i have marinated onions but not well drained and mozz too), but i prefer that way rather than too much dry. Of course this needs practice and regulating at own tastes.
Personlly i love onions/meat mix on those stuff!
Thanks ya'll. I think I'm just going to wing this and see what happens.
Wow, 500 for a calzone? I mean you are the pizza master essegi, I'm going to have to take your word
should I use my pizza stone for cookin em?
Wow, 500 for a calzone? I mean you are the pizza master essegi, I'm going to have to take your word
should I use my pizza stone for cookin em?
And in that moment i have the mania of high temps. 
If I have a pet peeve its eating in your car. Dudes videos are gross and tastless. I watched a few,he is on weight watchers and trying to lose weight but he eats every fast food thing that comes out and acts like its awesome. Its all shit dude instead of making stupid videos maybe take your daughter to the park. I just cant get down with that.
Hth you better post that calaozone up,maybe a video of you in your car dropping food all over the place would be good.
On a side note im going to rape one of those bacon wrapped deep dish pizzas,lol.
Hth you better post that calaozone up,maybe a video of you in your car dropping food all over the place would be good.
On a side note im going to rape one of those bacon wrapped deep dish pizzas,lol.
lol, yeah, i won't eat in my car either ...
never have never will.
