Jcrowley, question about your pizza dough

16 years ago

Hi, jcrowley, and anyone else who might know. I've been raiding the pizza party recipe thread recently, and last time I made booberry's pizza dough. I rolled it into two jelly roll pans and made rectangular pizzas that turned out really well.

This afternoon, I have 11 Brownies coming over to make pizza pouches. I have made jcrowley's pizza dough recipe but it says to roll out the dough, prick it, and bake it prior to topping with sauce. Since I'm having the girls make more like a calzone, can I just have them form it into circles, put the sauce, cheese and pepperoni on one half, pinch it shut and then bake it? Do you think it will get soggy?

TIA,

Nancy

(who is beginning to think she's crazy for trying to teach eleven seven and eight year old girls to cook)

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Comments (15)

hawk307
16 years ago
Nancy: Don't use to much Sauce. Don't Dock the Bottom too much. Pinch the top more,
with a Fork, let the steamout.
Try one to see how it cooks.
Search " Calzone's " there is a lot of info ( Ohiomoms )
Lou
teresa_nc7
16 years ago
It shouldn't get soggy if you preheat the oven hot enough and check that they roll the dough fairly thin, about 1/4-inch thick. Remember, pizza places bake their calzones right beside their pizza in very hot ovens. I would have the oven set to 450 as you may be opening the door a lot to check them.

Less filling is better than too much and a smaller circle of 6-8-inches will be easier for them to handle than one 14-inches in diameter. Have them crimp the edges together with the tines of a fork to get a good seal so they don't leak.

And be sure to let them cool before the girls dig in.

Sounds like fun!
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User
16 years ago
Should be just fine assuming it's a basic pizza dough recipe.

Listen to what Uncle Lou says though...go very easy on the sauce.
proudmamato4
Original Author
16 years ago
Lou, what does dock mean? And by pinch the top, do you mean prick with a fork? I hope I have enough dough to make 11-12 of these things. Jcrowley's recipe says it makes 6 6" round. I was planning to make these smaller than that. But maybe I should just make a 2nd batch of dough. Great advice from all of you, thanks! I'm a nervous nellie!

Nancy
User
16 years ago
Nancy not sure Uncle Lou will be back before zero hour but here are my thoughts.

Dock means to pierce the crust like you would a pie crust...using a fork to make little holes.It's done with a bottom crust. Don't do that with a calzone , rather make a small vent hole in the upper crust. Just a little slit, or even use a fork. Something to let the steam escape.

I also like a bit of an egg wash on top of my pizza pockets...but not necessary!
proudmamato4
Original Author
16 years ago
Thanks, Chase!

We have egg allergies among the girls, so I'll skip that until I'm cooking just for my kids.

ciao~
Nancy
hawk307
16 years ago
Mama:
Here is a Blog you can check out . On the right there is an Archives column.

http://cookingincleveland.blogspot.com/2008/03/calzone.html

There is Stromboli listed and many others.

If you bake them at a lower heat they might cook better
It's all according to what ihe ingredients are on the inside. 400 to be safe.
Lou
User
16 years ago
Meant to say that docking is usually done with a bottom crust that is prebaked without fillings or toppings.

Have fun, sounds like a blast and I don't think you are crazy at all. Mind you you may be ready for a well deserved glass of wine this evening!
hawk307
16 years ago
Chase thanks for filling in.
I didn't know you were my Niece ?
LOU
proudmamato4
Original Author
16 years ago
Lou, I've added that website to my favorites. Not sure how come I never knew about it. Very nice, and that broccoli calzone looks divine.

Chase, the wine is waiting :-)
jcrowley99
16 years ago
Nancy, Sorry I did not get back to you sooner, I was out with my driving instructor. I do make calzones with this dough, I think I have made 8 to 10 with one recipe, but if you make smaller ones it should be ok. Just roll out the dough, add the fillings and seal, and prick the top with a fork a couple times before baking. I don't put the sauce inside my calzones. I heat it on the side and serve it as a dipping sauce.

Joanne
proudmamato4
Original Author
16 years ago
Joanne, loved both your dough and sauce recipes. Thanks so much! I made about 10 6" calzones (5 oz each) with one batch, so you're right on.

Nancy
hawk307
16 years ago
Wasn't that a nice ending!!!
Just like a good movie.
They rode off into the Sunset and lived Happily ever after!

LOU
proudmamato4
Original Author
16 years ago
Lou, I hope that you're not offended. I had already started both her dough and sauce before asking for help. I do want to try yours, seriously. And hoping that I'm not misreading, too. I hate forums and emails for trying to interpret what someone really means. Thank you so much, Lou, for the emails and the forum posts. I will be working on my pizza/calzone/stromboli expertise many times in the near future with four kids ages eight and under. And using your posts for guidance.

Nancy
Lisa_in_Germany
16 years ago
Lou, that food blog is wonderful. I will be trying out the recipes in the near future. With 7 in the family, all who love pizza, it will be a welcome change to our menu plans.
Lisa

Jcrowley, question about your pizza dough

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