March 27, 2013 - 4:55pm
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
Share
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
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
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
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...
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.
Well, the decorative seams have but disappeared due to, ahem, oven spring. There, newbie just threw around a technical term :)
Rest in pieces.