canukfanlady
New member
Ok, so I am trying to do calzones. I know its been discussed before, but obviously I need more specific instructions.
I have a holman proveyor oven.
I need to know…EVERYTHING I dont seem to be able to figure this one out on my own
I have a holman proveyor oven.
I need to know…EVERYTHING I dont seem to be able to figure this one out on my own
- What temp should oven be on? And what speed? I usually only bake personal sized pizza’s and I bake them at 500 @ 9 min. speed ( parbaked crust)
- I am currently testing out 5 oz. 8" dough size to see if I can get this right, but maybe a 12" is better?
- I want to have them parbaked, so what do I reheat them at so that they will melt in the middle but not burn on top?
- how do u keep the darn things from splitting open?
argh, this is getting so frustrating and that is why I havent been doing them. but people keep asking so I have to get on this and get it figured out, i am SURE it shouldnt be this complicated! I think i am getting to tired. Could some one please just fly up here, and help me out (your cost of course cuz im to poor ) just kidding everyone. Just decided to add a vent onto a scream for help…
Cheers!
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