Originally posted by: Iron Woode
so far so good with your new found cooking skills!
I think the dough needs a little more colour.
such as the panzarotti I make:
http://pics.bbzzdd.com/users/I..._to_eat_panzarotti.jpg
you should also add plenty of garlic to the dough.
Mmmmmm....
what did you stuff inside your calzones?
New found? I've been cooking for quite some time. Just haven't really been willing to go all out and make stuff from scratch until this last year or so.
As far as "color", nah. No need. It doesn't have to look perfect, just needs to taste great. If I wanted color it would have been a butter/egg wash over top to glaze and brown evenly. Adding garlic, I was actually thinking of doing that. The problem is I use fresh garlic and have kids, one of which complains about anything spicy.
The insides of the calzones were filled with a little bit of homemade pizza sauce (Contadina organic canned tomato sauce, oregano, basil, parsley, salt & sugar), Sargento 4-cheese "Italiano" shredded cheese (Mozzerella, Parmesan, Romano & Asagio), and "turkey-pepperoni". My calzone also had mild Italian sausage as well.
Originally posted by: xSauronx
Originally posted by: Howard
Dough develops more flavor if you let it rest in the fridge.
pizzamaking.com
this. i like to let mine have at least 4 hours, then i let it come to temp for about an hour on the counter, then start the oven and roll it out and go from there
8 - 10 hours, or overnight, is even better. you can really tell a big difference as your dough will go from "it really just matters what you put into it" to having a flavor of its own in addition to the toppings/fillings. this goes for all yeast breads.
sometimes i make breads a few times a month, sometimes just a couple, but i dont do it if i cant let it rest in the fridge.
This particular dough was made the prior day, and sat in the fridge for about 24 hours. Normally I use the dough right away though. I prefer the taste, as dough that sits longer tends to taste more like fermented yeast - more sour. If I were making sourdough bread, that would be fine. To me though, a pizza (which is primarily what I use this dough for) is more about the sauce and especially the toppings, the dough just carries it (but shouldn't taste nasty either).
I go by what my critics say though - and my kids (the two that ate the calzones) both asked for more after they finished a whole calzone each. Mind you, this is a 7 & 9 year old... I was STUFFED after eating mine (which was the same size as theirs, mommy and babby got the big-ass one). Even the baby stuff himself and kept asking for more.
I do appreciate the advice though. If I'm planning ahead, like I did with this meal, the dough will set in the fridge. Usually though, it's fresh with a 45 minute rise.
Originally posted by: BTA
Looks ok but is that sauce inside I see?
If so, it is not a proper calzone.
Sauce on the side for dipping.
It also doesn't have Ricotta in it either... does that not make it a proper calzone too?
Originally posted by: Regs
Too much work for me! I would cook something like that maybe one or twice a month.
It's really not. The dough literally takes about 5 minutes to make, and then 45 minutes rise time. The sauce is all of 1 minute. Roll out the dough, fill, wrap and throw in the oven for 20 minutes. If you have a clean kitchen and know where everything is, it's pretty damn simple. I don't mind taking an hour or two out of my day to cook something. Better than sitting on the computer imho.
Originally posted by: RagingBITCH
Looks better than the deep dish
Yeah well... that pizza was fucking good too. We've had a lot of pizza in our time, and my kids always get excited whenever I make pizza at home.
And with that, today I have the day off. No cooking for me after about a week straight in the kitchen. The reins go to the wife tonight.
Facebook
Twitter