BGE Calzone Mold

stemc33

First attempt at calzones tonight. Tried to follow the instructions on the BGE calzone box. Failed, but got it to together. It's the little one. When all else fails, throw the damn instructions out. Second one came together a little bit better. Still need practice. Pineapples sprinkled with Pineapple Head for dessert. 


Not sure if calzones are supposed to be flipped, but it worked out okay. 

SoCalTim

Awesome job ... 

SGH

Looks mighty fine to me brother stem. I would devour it.

Skiddymarker

Looks pretty good, I don’t flip calzones, and I use a cooler stone. slows the cook down a bit. I have better luck filling only one side of the dough, then just fold it over and seal, that way you get the nice purty edges. Like the pineapple, have some planned for tomorrow. 

Hunter1881

Not a fan of pineapple but I would definately go for the calzone! Nice job!

stemc33

Thanks @SoCalTim, @SGH, and @Hunter1881.

@Skiddymarker, Do you use a calzone mold or just place stuffing on round dough and fold over? Also, I'm not sure what temp the Plate Setter was, the dome was 450 degrees. I need to get one of those nifty IR guns that checks surface temperature. The lump was less than a firebox full to prevent the intensity of heat on the Plate Setter.    

johnmitchell

Looks like a success all round..I love grilled pineapple, also on my pizza.

Chubbs

Looks great. Yeah you don't need that calzone press if you have fingers and/or a fork. Regardless I would hit it. A lot. Multiple time. Now.  Hungry. Thanks 

theyolksonyou

I really need to stay off the forum before lunch. Now I'm hungry

jtcBoynton

When using the press mold, dough should extend all the way over the edge of the mold.  The wavy part of the mold will be the crimp part of the calzone. If you want a neat  calzone, you can cut off any dough sticking out when it is folded and pressed. 

stemc33

jtcBoynton said:

When using the press mold, dough should extend all the way over the edge of the mold.  The wavy part of the mold will be the crimp part of the calzone. If you want a neat  calzone, you can cut off any dough sticking out when it is folded and pressed. 

I did that on the second one. Still wasn't perfect. The first one I followed the instructions on the box and realized the instructions left me short. 

fljoemon

Video: https://www.youtube.com/watch?v=37rzf7unxAk

stemc33

Thanks @fljoemon, I should've watched that instead of reading the box. There's always next time.  

Skiddymarker

I use the large old and a baking/pizza set-up, setter legs down, stone just above the felt line - similar temps to you, target for 400ºF dome. I put the stone into a stable egg, give it about 10 minutes and with my nifty IR gun, it usually reads around 350ºF. I give it a wipe with a damp cloth to clean it and slide the Calzone on. The dough should hang over the edges of the old, trim off the excess with a pastry knife, I roll out the leftover and brush with oil, sprinkle some cheese and kosher and twist for a breadstick or two. 
Cooking directly on the setter, even with legs down, the setter will reach well over 600º with a 450º dome. It is directly exposed to IR from burning lump. 

henapple

Wow 

Brisket_Fanatic

Looks Great!

JohnnyTarheel

Mighty fine... I want some