bowhnter wrote:I wanted to get a blackstone when I bought my oven but they didn’t make them at the time.
I would love to have one that the stone turns.
we bought the blackstone years ago when lowes was getting rid of all of them. I have looked at other pizza cookers none seem to compare, they (blackstone) are selling them again kind of pricey though. ON the recipe I will be glad to share... you will need a good scale or two, my recipes are all in grams...
![Rolling Eyes :roll:](./images/smilies/icon_rolleyes.gif)
We have been making pizza since the dominoes and papa john website got difficult to navigate, 10 plus years.
PJ clone
Bread Flour (100%) :261.11 g| 9.21 oz | 0.58 lbs
Water (56.5%) :147.53 g| 5.2 oz | 0.33 lbs
IDY (0.28%) :0.73 g | 0.03 oz | 0 lbs | 0.24 tsp | 0.08 tbsp
Salt (1.75%) :4.57 g | 0.16 oz | 0.01 lbs | 0.82 tsp | 0.27 tbsp
Vegetable (Soybean) Oil (7.3%):19.06 g | 0.67 oz | 0.04 lbs | 4.2 tsp | 1.4 tbsp
Sugar (4.2%) :10.97 g | 0.39 oz | 0.02 lbs | 2.75 tsp | 0.92 tbsp
Total (170.03%) :443.97 g| 15.66 oz| 0.98 lbs | TF = 0.1384663
Nominal thickness factor = 0.13642; bowl residue compensation = 1.5%
perform 4 hour room temperature ferment, followed by forming a ball and 72 hour cold rise.(in the fridge) allow to warm to room temp before stretching.
Sailor Kenshin wrote:Magnificent, the calzone, too. We've tried making them. The fillings can be tricky.
Thanks, I did a bunch of reading.. as I do with most endeavors I undertake... from what I found calzones get sauce on the side and the fillings are unlimited. From the MRS. dept. we will be making these in the future, with more stuffing and different Italian style meats. That one was not nearly full enough of stuffing. That is my problem with doing things, it takes several attempts to get it right.
Thanks all for the kind remarks!!
![Very Happy :D](./images/smilies/icon_biggrin.gif)