How Long To Cook A Calzone In Pizza Oven
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Did you ever have that one chore that was just a blast even though at the time it was rough? Right afterwards I graduated high schoolhouse my brother started a local pizza shop that lasted for almost 17 plus years. It was pretty successful for a unmarried location and had high volume. The pizza was great as were the umpteem other items we sold. Nosotros had our signature items that we were known for and we were that pizza shop that did all of the pizza for the various games, associations and functions. While I was abode from school either on break or the summertime I worked there. Now one thing I HATED about that task was it was hot. No, you don't understand when I say it was hot. We're talking the expressionless of summer, 90+ degrees outside and you lot're continuing next to a deck or conveyor pizza oven, the grill and fryer. You're easily at 115F. Oh did I mention the 472% humidity because it was in Pittsburgh? No? Oh yes, it was quite lovely… NOT!
We'd all fight over going to the walk in cooler to become "something"… anything out of there just to get a quick 10 second blast of arctic air. The thing is, coming out of that cooler made it worse as it seemed even hotter and stickier. Now working with family is rough. I mean ROUGH with a capital "Dear GOD!" No affair how civilized and professional person you proceed it you never lose fact that you're siblings which means y'all fight similar cats and dogs at times. I can't tell you how many times we've all 'quit' that identify (for an hour) only to jump right dorsum in when we got swamped. Information technology was rough but yet, fifty-fifty in the sweltering rut it was fun. We had our cuss buckets, made our own concoctions, made fun of each other, argued, laughed till we cried and just had fun. The best was this i Sat night in August. It was hot. No I'm talking STICKY butt-nasty hot. Nosotros were miserable as in that location merely seemed to be cipher air menstruum and we all just wanted to leave. And then we devised a programme with the help of my sister-in-police. See my blood brother always seemed to manage effectually cleaning time to take a milk crate to go outside and 'do PR'. We called it 'Waffle Butt Fourth dimension' equally when you sat on that milk crate, after y'all stood up you got waffle barrel. LOL that's correct, you know what I'm talking virtually.
Anyhow, we decided nosotros were closing early but we knew the only mode we could practise it was to play tricks my brother. Working as a squad we put all of the clocks, our watches so along a few hours ahead. This way even though it was really only 10pm, the clocks said midnight which hateful "We're airtight! Fourth dimension to clean up!". Cindy appear for Dave (my brother) to come in and do the registers while we cleaned. At present he came in kind of perplexed because he thought he hadn't been outside that long but we convinced him he was out there for hours (yes I know, evil! Merely damn it, it was HOT!). We were out of that place in thirty minutes and went to our usual post piece of work Saturday nighttime dinner. No one broke a grinning or cracked UNTIL nosotros got to our hangout and our waitress said "Wow y'all guys are here early on, slow dark?" Yeah.. she blew our encompass. The await on his super ticked off face was PRICELESS. All nosotros (okay me specially) could practise was belly laugh. The madder he got, the louder we laughed to the signal some of us snorted from laughing.
Ahhh good times… So as I mentioned earlier we made tons of concoctions and our signature items. Ane of those items was our calzones. Side by side to the JC Special Hoagie those calzones were my all time favorite foods there. If y'all've never had a calzone, the easiest way to describe information technology is to make a pizza just only put the stuff on ane one-half of it, fold it over like a one-half-moon and broil it. You tin can make them as pocket-size as hand-sized (some phone call them Panzarottis) and as big equally xx″ in length. Those were the behemoth sized ones that were family sized though I knew a few guys that ate a whole one themselves. This recipe actually makes 2-12″ calzones only you can make i bigger i. Or y'all can brand both only and then once the second ane is cool, freeze information technology and take information technology later.
What's crawly about calzones is, like pizza, yous can stuff them with anything you want. I've had them with the standard pizza toppings, I've made craven Parmesan versions. What else? All veggie, seafood with an alfredo sauce, cheeseburger filled, carnitas, macaroni 'n cheese (yep) and fifty-fifty a dessert filled ane – I'll accept to share with you my strawberry cheesecake filled one some day.
With these calzones the biggest fence is whether or not to add ricotta cheese to it or not. It'due south a 50/50 split amongst most restaurants/pizza shops that serve them. It doesn't matter to me if it has information technology or non but I am really picky as to what other toppings I have in with information technology. Plus more than chiefly, the ricotta MUST BE DRAINED outset otherwise it'll end up soggy inside. Now that may not happen every bit soon as you get it but if you have leftovers, information technology'll be soggy the next solar day. Detest that! Perfect waste of awesome food!
Well the other mean solar day I was feeling nostalgic well-nigh those old pizza shop days and since I had simply made my weekly batch of pizza dough I decided to ready some aside and make myself a calzone. If you can stretch or roll out pizza dough, you can make these. my all-time advice I tin can give you is when you stretch or roll out the dough it has to be uniform in thickness. Or at all-time, have it exist slightly thicker on the bottom (where yous put your toppings) than the top. The bottom is where all of the weight will be due to the toppings. Trust me, nothing is worse than making this gorgeous calzone only to have it stick to the screen when trying to take information technology out of the oven. Y'all lose half of your toppings and a piddling bit of your eye dies. Well okay mayhap that but happens to me and my eye.
I mean look at those pictures of that gorgeous crusty airy dough filled with all that ooey gooey cheese, salary, sausage and the rest of the awesomeness inside. What'south funny is I don't ever recall making Mr. Fantabulous ane of these so when he spied this he was like "OHHHHHHHHHHH WHAT'SSSSSS THAT and CAN I Accept SOME/ALL OF It???" haha yeah I had a small piece to which I somehow "lost" the residuum of it… to his belly.
I'yard thinking the next one I make, and there will be a next ane will have shaved cooked ribeye steak, crispy bacon, cheddar, provolone and american cheese and caramelized onions. How about you? How would you fill up these babies?
Ingredients
- 1 – 16 ounce Best Pizza Dough, divided in one-half
- 4 cups shredded provolone/mozzarella cheese, divided
- 8 ounces sliced pepperoni
- ten slices of crispy bacon, rough chopped
- ii cups cooked Italian sausage, rough chopped
- 2 cups sliced push mushrooms
- 2 cups pizza sauce
Instructions
- Follow the instructions on making the Best Pizza Dough.Thirty minutes earlier baking (and the dough is ready), place a Pizza Stone on the lower third rack or invert a metallic pan and place information technology on the rack.
- Preheat oven to 500F for 30 minutes. In improver, have a rack in the center of the oven as well.
- If using the pizza stone or inverted pan, stretch out the dough and place on flour & semolina dusted paddle. If you don't have a paddle stretch out on a flour & semolina dusted parchment paper.
- Stretch ane of the dough balls into a 12" round circle of fifty-fifty thickness. Identify the dough on your pizza screen or paddle.
- Identify 1 loving cup of cheese on half of the pizza spreading it out to within 1/2" to the border. (you'll be folding the dough in half then only place the cheese on the half below where you lot would fold it – think crescent moon).
- On top of that place 4 ounces of pepperoni, half of the bacon, 1 cup of sausage, and 1 loving cup of mushrooms spreading it out evenly to within 1/2" to the edge of the dough.
- Ladle 1/2 cup of sauce over top ensuring you do not go to the edge. You need the edges kept make clean to seal. Top with i loving cup of cheese.
- Fold, pull, and gently stretch the tiptop of the dough to comprehend the ingredients.
- Lightly press the edges together and crimp the edges to seal shut. To crimp is to decoratively fold the edges of information technology, slightly overlapping the folds to create a rounded border.
- Cut a few small vents into the top of the calzone. You demand to permit the steam from the filling escape otherwise it will explode in your oven.
- Bake on the lower rack where the pizza stone or inverted pan for 8-10 minutes or until the crust is gilded brownish. *If you would like the pinnacle to be a fleck browner/crisp, move the cooked calzone to the terminal minute to the middle rack.
- Remove from the oven and let to cool for 5 minutes before cutting else you run the risk of all of your filling oozing out.
- While this is cooling, make the second calzone with the remaining ingredients.
Notes
Roasted Veggies Calzone
1 – xvi ounce Best Pizza Dough, divided in one-half
4 cups shredded provolone/mozzarella cheese, divided
ii cups Ricotta
ii cups pizza sauce
2 cups chopped portabellos
one big bong pepper, seeded and cut into chunks
1 cherry onion cut into chunks
8-10 asparagus stalks, cutting into i″ pieces
2 cups broccoli florets
one cup cherry tomatoes
1 1/2 teaspoon kosher salt
ane teaspoon black pepper
1 teaspoon garlic pulverisation
three/4 teaspoon onion powder
1 teaspoon oregano
2-3 tablespoon olive oil
1. Preheat oven to 400F.
2. Identify all of the vegetables on a large, rimmed canvass pan and drizzle with the oil.
iii. In a bowl mix together all of the spices and and then sprinkle on vegetables.
4. With your hands gently mix/toss the vegetables to coat.
v. Roast for 20 minutes in a single layer.
6. Remove from the oven give it a quick stir and check for doneness. You want the vegetables to be but slightly soft only non mushy. They should notwithstanding have a little scrap of firmness to it. If they are still too firm, roast for some other v minutes.
7. Remove from the oven and place the vegetables on a paper towel lined plate.
8. Follow the instructions on making the All-time Pizza Dough.
9. Thirty minutes before blistering (and the dough is prepare), place a Pizza Rock on the lower third rack or invert a metal pan and place on the rack.
ten. Preheat oven to 500F for 30 minutes. *if using a Pizza Screen , do not preheat the screen but identify the oven rack on the lower third rung. In add-on have a rack in the middle of the oven as well.
11. If using the pizza rock or inverted pan, stretch out the dough and place on a flour dusted paddle. If you don't have a paddle stretch out on a flour/corn meal dusted parchment paper.
12. Stretch ane of the dough balls into a 12" round circle of fifty-fifty thickness.
xiii. Place the dough on your pizza screen or paddle.
14. Place 1 cup of cheese on half of the pizza spreading it out to inside 1/2" to the edge. (you'll be folding the dough in half so only place the cheese on the half below where you would fold it – think crescent moon).
xv. On acme of that place half of the roasted vegetables spreading it out evenly to within ane/ii" to the edge of the dough.
16. Ladle ane/2 cup of sauce over top ensuring y'all do not go to the edge. You lot demand the edges kept clean to seal.
17. Top with 1 cup of cheese and ricotta.
xviii. Fold, pull and gently stretch the summit of the dough to cover the ingredients.
19. Lightly press the edges together and crimp the edges to seal shut. To crimp is to decoratively fold the edges of it, slightly overlapping the folds to create a rounded edge.
20. Cut a few small vents into the top of the calzone. You lot need to permit the steam from the filling to escape otherwise information technology will explode in your oven.
21. Bake on the lower rack for 8-10 minutes or until the crust is golden brown.
22. Remove from the oven and permit to cool for v minutes before cutting else you run the hazard of all of your filling oozing out.
23. While this is cooling, brand the second calzone with the remaining ingredients.
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Source: https://www.thekitchenwhisperer.net/2014/04/07/ultimate-pizza-calzone/
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