The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

calzones wounded in action

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PDLarry's picture
PDLarry

calzones wounded in action

My calzones have been wounded in action!! 500 degrees convection oven on a pizza stone and I got cheesy geisers from vent holes.

What temperature should I use and for how long?

Thanks!

Larry

embth's picture
embth

500 degrees on a pizza stone should be OK.   I wonder if your problem may be too much filling to be contained by the dough?

I am sure the calzone tasted great despite the leak.   

embth

dabrownman's picture
dabrownman

to look like that?  I say if they taste good then they look fine but, if you want to make the cheese work a little harder to spout out, try putting it on the bottom next to teh botton crust like they do a Chicago style, deep dish pizza at Uno's.  Dough, cheese, sausage then sauce works for them.

Nice baking

PDLarry's picture
PDLarry

They tasted great!! I peeled the "wound" right off and ate it :D

Smoky mess in oven when cheese flowed onto pizza stone. Perhaps I should use parchment paper and put a little less filling.

I miss Uno's...

MANNA's picture
MANNA

I honestly dont see a problem here other than Im hungry now. It would be best to put those out of their misery by consumption.

PDLarry's picture
PDLarry

Well, the decorative seams have but disappeared due to, ahem, oven spring. There, newbie just threw around a technical term :)

Rest in pieces.