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Calzone's
- Thread starter brdbbq
- Start date
thillin
somebody shut me the fark up.
brdbbq said:
I love the ones at Goodfellas. Where Parker dead ends in Wylie. Behind the BBQ shack. I can't beat their pizza either. A small is about a med everywhere else.
Buy some dough, and go from there.
C
CharlieBeasley
Guest
Make your favorite Pizza and fold it in half cook it until the crust is done?
BRD, we make our own pizza (had it last night) and make the crust out of sourdough. I've made calzones out it as well. Sourdough gives it that great crunchy-chewy combination. I roll out the size I want, put all the fillings on one side, fold it and crimp the edges. Bake it at 450 until the crust is how I want it and freeze all the extras.
L
LDOJYD
Guest
Shore nuff, the starter is the deal.....Looking forward to trying it.
G$
is One Chatty Farker
Ever had a deep fried (rather than baked) Calzone? Some people call them something else, like Panzetta or something. Not sure.
In any case, try a deep fried one. They are awesome.
In any case, try a deep fried one. They are awesome.
Calzone
1 1/4 lb italian sausage (recipe follows)
dough (recipe follows)
3/4 C pizza sauce (recipe follows)
4 C shredded italian cheese blend
Garlic butter (recipe follows)
Garlic Butter
2 T butter
1/2 t minced garlic
1/4 C shredded parmesan
Sauce
2 cloves garlic, minced
3 T olive oil
2 C canned italian tomatoe, drained, and blended till slightly chunky
1/2 C tomato sauce
1 t salt
1/4 t pepper
dried oregano to taste
Italian sausage (yeilds more than you need for calzone)
2 lbs lean pork ground
1 T fennel
1 T dried parsley
2 bay leaves
3 cloves pressed garlic (sub garlic powder if you like)
2 t salt
1 T + 1t crushed red pepper
1 t black pepper
4 T water
Pizza dough (modified kitchenaid recipe)
1 package active dry yeast
1 C warm water
1/2 t salt
2 t olive oil
2 1/2-3 1/2 C flour (I use 1 /2 bread flour, 1/2 wheat flour)
For filling: Crumble sausage and brown 5-8 min, set aside and drain
Garlic butter: heat garlic and butter over low heat until butter is melted approx
3 min. Brush calzones with butter fresh from oven and sprinkle with 1/2 T parmesan.
Return to oven for approx 2 min. Let stand 5 min and serve.
For Sauce:Fry garlic in oil until soft. Add tomatoes, sauce, salt, and pepper and
cook approx. 15 minutes.
For Sausage: Mix all ingredients, pan fry until done and set aside on paper
towels to drain. Note: I prefer to grind all seasoning except garlic in a coffee grinder.
For dough: Sprinkle yeast over warm water, let stand 5 minutes. Add salt, olive oil
& 2 1/2 C flour. Using dough hook mix at speed 2 for 2 minutes. Add remaining
flour 1/2 C at a time until dough clings to hook. Knead on speed 2 for 5 min. Place
in greased bowl, cover and let rise until doubled in size, 1 hr. punch down dough.
Roll and fill.
For dough: preheat oven to 375. Place 1/4 C cheese in center, 1/3 C sausage,
1 T sauce, 1/4 C cheese. Pinch dough closed and place on a lightly greased pan.
Set aside to rise (covered) for 25 min. Bake approx 20 min.
1 1/4 lb italian sausage (recipe follows)
dough (recipe follows)
3/4 C pizza sauce (recipe follows)
4 C shredded italian cheese blend
Garlic butter (recipe follows)
Garlic Butter
2 T butter
1/2 t minced garlic
1/4 C shredded parmesan
Sauce
2 cloves garlic, minced
3 T olive oil
2 C canned italian tomatoe, drained, and blended till slightly chunky
1/2 C tomato sauce
1 t salt
1/4 t pepper
dried oregano to taste
Italian sausage (yeilds more than you need for calzone)
2 lbs lean pork ground
1 T fennel
1 T dried parsley
2 bay leaves
3 cloves pressed garlic (sub garlic powder if you like)
2 t salt
1 T + 1t crushed red pepper
1 t black pepper
4 T water
Pizza dough (modified kitchenaid recipe)
1 package active dry yeast
1 C warm water
1/2 t salt
2 t olive oil
2 1/2-3 1/2 C flour (I use 1 /2 bread flour, 1/2 wheat flour)
For filling: Crumble sausage and brown 5-8 min, set aside and drain
Garlic butter: heat garlic and butter over low heat until butter is melted approx
3 min. Brush calzones with butter fresh from oven and sprinkle with 1/2 T parmesan.
Return to oven for approx 2 min. Let stand 5 min and serve.
For Sauce:Fry garlic in oil until soft. Add tomatoes, sauce, salt, and pepper and
cook approx. 15 minutes.
For Sausage: Mix all ingredients, pan fry until done and set aside on paper
towels to drain. Note: I prefer to grind all seasoning except garlic in a coffee grinder.
For dough: Sprinkle yeast over warm water, let stand 5 minutes. Add salt, olive oil
& 2 1/2 C flour. Using dough hook mix at speed 2 for 2 minutes. Add remaining
flour 1/2 C at a time until dough clings to hook. Knead on speed 2 for 5 min. Place
in greased bowl, cover and let rise until doubled in size, 1 hr. punch down dough.
Roll and fill.
For dough: preheat oven to 375. Place 1/4 C cheese in center, 1/3 C sausage,
1 T sauce, 1/4 C cheese. Pinch dough closed and place on a lightly greased pan.
Set aside to rise (covered) for 25 min. Bake approx 20 min.
Mark
somebody shut me the fark up.
Sounds good Jorge.
I'd modify it slightly with more veggies (onion, peppers, etc), substitute whole wheat flour and use crumpled up italian fatty. I'd also use my gas grill/smoker to achieve cooking temp.
I'd modify it slightly with more veggies (onion, peppers, etc), substitute whole wheat flour and use crumpled up italian fatty. I'd also use my gas grill/smoker to achieve cooking temp.
Mark said:
sauteed mushroom and onion has worked well. Pepperoni got a little greasy, leading to a leak in the dough. Canadian bacon was a little bland since the sauce overpowered it. Planning on using some of Ron_L's italian beef in one when I get that made. They reheat fine in the smokebox, especially if you put a little cheese on the rack above them like Phil does for his cheesy bread.
Ok, here's the Sourdough Recipe. It's a bread recipe and we just adapt it for pizza:
Starter:
1 cup milk
3 Tbsp plain yogurt
1 cup flour
Warm 1 cup of milk to 90-100 degrees and then stir in 3 T plain yogurt. Pour mixture into warm 3-6 cup container with airtight lid. Cover and let stand in warm 80-90 degree place until consistency of yogurt about 18-24 hours. If it turns pink, trash it and start again. When thick enough not to flow readily when tilted, add 1 cup of flour and stir until smooth. Cover and let set until bubbly (2-5 days) If there is clearish liquid, stir it but again, if it turns pink, trash it and start again. To store, cover and refrigerate or if temperatures are not too extreme can let set covered on counter. Feed at least once a month with 1 cup of warm milk (90-100 degrees) and 1 cup flour. Build up the amount in the container the same way and let set several days to sour again before use. Always have at least one-two cups left to regenerate new additions. (Don’t use up all of starter, or you will have to start again!)
Sourdough Bread:
1 1/3 C warm water
1 1/3 C starter
4 C plus bread flour
1 heaping T sugar
1 tsp salt
1 pkg active dry yeast
Place warm water in warmed bowl and add yeast to soften then add other ingredients with flour last. Continue to add flour and knead until pliable consistency. For bread let rise 1 hour (For pizza roll it out and then let it rise 15 minutes or less) and then bake at 400 degrees (up to 450 for pizza). Note: You do not punch down dough and let rerise. There is only one rise period.
We like the pizza crust to be crunchy and chewy at the same time so we prebake the crust 15-17 minutes until it starts to brown. Then we add the toppings and bake until the cheese is right. For calzones we obviously don't prebake it - just fill it and bake until the crust is the color we want.
Starter:
1 cup milk
3 Tbsp plain yogurt
1 cup flour
Warm 1 cup of milk to 90-100 degrees and then stir in 3 T plain yogurt. Pour mixture into warm 3-6 cup container with airtight lid. Cover and let stand in warm 80-90 degree place until consistency of yogurt about 18-24 hours. If it turns pink, trash it and start again. When thick enough not to flow readily when tilted, add 1 cup of flour and stir until smooth. Cover and let set until bubbly (2-5 days) If there is clearish liquid, stir it but again, if it turns pink, trash it and start again. To store, cover and refrigerate or if temperatures are not too extreme can let set covered on counter. Feed at least once a month with 1 cup of warm milk (90-100 degrees) and 1 cup flour. Build up the amount in the container the same way and let set several days to sour again before use. Always have at least one-two cups left to regenerate new additions. (Don’t use up all of starter, or you will have to start again!)
Sourdough Bread:
1 1/3 C warm water
1 1/3 C starter
4 C plus bread flour
1 heaping T sugar
1 tsp salt
1 pkg active dry yeast
Place warm water in warmed bowl and add yeast to soften then add other ingredients with flour last. Continue to add flour and knead until pliable consistency. For bread let rise 1 hour (For pizza roll it out and then let it rise 15 minutes or less) and then bake at 400 degrees (up to 450 for pizza). Note: You do not punch down dough and let rerise. There is only one rise period.
We like the pizza crust to be crunchy and chewy at the same time so we prebake the crust 15-17 minutes until it starts to brown. Then we add the toppings and bake until the cheese is right. For calzones we obviously don't prebake it - just fill it and bake until the crust is the color we want.
