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Beef & Cheddar Calzone

Timmah!

By Timmah!
in Chilli's Cookery Forums

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Timmah! Grand Master

Timmah!

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Posted

Flaky on the outside;  chewy & flavorful on the inside.  Chicago Steak Seasoning took it a notch or 2 higher:

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Merlin007 Grand Master

Merlin007

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Posted

Well that looks yummy...  I am a bit lactose intolerant so not sure how I would make out with all that cheese though haha.  You enjoy...

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WeednFeed Grand Master

WeednFeed

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Posted

@Timmah! looks great! Is that dough the same as your pizza dough? Do you have a recipe you’re willing to share for your pizza dough? 
Wayne

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Timmah! Grand Master

Timmah!

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Posted

1.  Yes

2.  No

 

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Timmah! Grand Master

Timmah!

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Posted

Seriously, though:  

 

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Timmah! Grand Master

Timmah!

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Posted

Also, a nice culture is important to the qualities of your dough, imo.  With that said:

https://sourdo.com/product/italian-cultures-includes-2/

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GhostfaceJim Grand Master

GhostfaceJim

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Posted

Haha! looks  good!  Dinner for 4

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Timmah! Grand Master

Timmah!

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Posted

@WeednFeed   Those cultures;  you can maintain those in your refrigerator for years... decades.  You only need to buy it/them once.  All you do is feed them flour & water once a week - 10 days.

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Smeggie Veteran

Smeggie

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Posted

Looks great!

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Timmah! Grand Master

Timmah!

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Posted

@WeednFeed  These would be your proportions;  you want to adjust the flour or water incrementally at the end to have a ball that is tacky: 

High protein flour — 100%

Water — 61%

IDY — 0.3%

salt — 2.6%

Olive oil — 2%

I would highly recommend cold fermenting the dough for 72 hours in the refrigerator to bring out flavor & texture.

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EDD THE DUCK Grand Master

EDD THE DUCK

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Posted

Yum 

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TBB

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Posted

FANTASTIC!!!    When I come over I can eat with my mask on.

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Twinklstorm Enthusiast

Twinklstorm

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Posted

You can cook?!?  Looks delicious ???

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Timmah! Grand Master

Timmah!

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Posted

...been cooking since I was 7 or 8...I'm 48.

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RobMc Grand Master

RobMc

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Posted
21 minutes ago, Timmah! said:

I'm 48.

Stone ??????


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