Comments on: Calzone Recipe

By: Marcy Taylor Grote

Marcy Taylor Grote — Fri, 09 Feb 2024 20:27:33 +0000

how would you reheat leftovers?

By: kea

kea — Fri, 19 May 2023 15:16:46 +0000

can i make the calzone same day or does it have to proof overnight? I mixed everything by 9 and did 3 stretch and folds. I then let it rest for 3 hours. Should I let it rest for another 3-5 hours then I can use it? Thanks!

By: Maurizio Leo

Maurizio Leo — Fri, 09 Dec 2022 18:30:34 +0000

In reply to Chris. No problem, Chris

By: Maurizio Leo

Maurizio Leo — Fri, 09 Dec 2022 18:30:26 +0000

In reply to Carolyn Ryan. You could certainly do that! I would poke it in a few places...

By: Carolyn Ryan

Carolyn Ryan — Wed, 07 Dec 2022 05:10:37 +0000

Would it be possible to use this recipe for one large calzone or a wreath shape instead of making into individual calzones? Would steam holes need to be added? Thank you!

By: Chris

Chris — Wed, 30 Nov 2022 17:52:51 +0000

In reply to Chris. Never mind... I went back and actually read the article where you talk about this very thing! Carry on. :)

By: Chris

Chris — Wed, 30 Nov 2022 17:49:22 +0000

Hey Maurizio, any tips for cooking these in a pizza oven? I’ve been making your wood fired recipe (which is phenomenal) in my Ooni and want to try the calzones.

By: Maurizio Leo

Maurizio Leo — Tue, 19 Jul 2022 13:39:51 +0000

In reply to Sunan Hiang. You're welcome, Susan! It's for one calzone!

By: Sunan Hiang

Sunan Hiang — Thu, 14 Jul 2022 21:56:46 +0000

Thank you very much for your (as usual) delicious recipe.
I have a question for this one though.
Is the cheese filling in the recipe for 1 calzone or for 6 calzones?
Thank you very much.

By: Maurizio Leo

Maurizio Leo — Thu, 30 Jun 2022 16:59:06 +0000

In reply to Paul Leary. Should work super well in there. I would watch the temp, it'll burn quickly on a steel in a grill like that! But keep it around 550F ambient (and maybe a little lower on the steel?) or so and it should be just fine.