The Texas BBQ Forum

I have been going down the dough making direction as lately especially at the prices of meat...
My efforts at a calzone, the pizza makers call a pizza that doesn't launch right a calzone as it just balls up and makes a sloppy mess on the oven door or worse bottom of the oven
I made this one purposely, and toped it with rosemary, tyme, oregano and some salt, the insides are mozzarella, parmesan, ricotta, and ham, salami, Italian sweet sausage, onions and bell pepper.
The pizza was mozzarella, parmesan, chopped onion, Petrocelli peppers, and peperoni.
The dough is homemade the recipe is in grams and easily made with flour, oil, salt, sugar, water and yeast.
It amazes me just how cheap pizza is to make

That pizza and calzone look excellent!
I’ve not had a lot of luck making my own dough.
I just go buy dough balls at the town pizza joint as it’s pretty good.

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.

In my opinion that all looks super duper. Well done

Magnificent, the calzone, too. We've tried making them. The fillings can be tricky.

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... 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!!

spacetrucker wrote:

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... We have been making pizza since the dominoes and papa john website got difficult to navigate, 10 plus years.

Thanks! I do have a scale. My wife like Papa John’s so that’s bonus.

Do you cook it around 550-600* or higher for that one?

bowhnter wrote:Thanks! I do have a scale. My wife like Papa John’s so that’s bonus.

Do you cook it around 550-600* or higher for that one?

when I use bread flour normally cook around 500 degrees stone temperature as measured with an Infared thermometer.
I do a custom mix of barton springs mill double o high protein flour that gets cooked around 900 degrees stone temperature.

The picture is the king author bread flour with 56% hydration, and is suitable for any oven on a pizza screen bought from wally world for about $7.
seems to me that the longer I take on the dough fermenting, and cold rise the better the flavor. I am up to two fermentation stages separated by two 48 hour cold rise prior to cooking; Its a long time to make dough but the taste leaves no "pizza bone"

Makes sense, thanks

Just beautiful.