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Beef & Cheddar Calzone


Timmah!

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

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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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@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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1.  Yes

2.  No

 

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Seriously, though:  

 

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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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Haha! looks  good!  Dinner for 4

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@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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Looks great!

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@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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You can cook?!?  Looks delicious ???

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

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21 minutes ago, Timmah! said:

I'm 48.

Stone ??????

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