I only cooked a Calzone as a rescue. I flipped it over halfway to cook the other side and then poked a small hole for steam. I like the idea of no heat for part of the cook. I use this for NY style doughs. All the best, stay dry.
I am the one who said to try no flames! I'd expect a 4-6 minute cook time, which is right as you need the time to cook the insides but as soon as their is flame the outside burns. So i hope this was on ok experience for you! Once you've made a 4 minute cook time you could turn the flame on to crisp up the outside but this looks perfect to me. I also like to put the sauce on top or the calzone, very yummy.
i have made a couple of calzones in the karu 16 always using charcoal and wood from my experience to get this pretty thick dough fully cooked its easier if the temperature of the oven is a littler lower than 400C with almost no flame it works good my only problem is that i always manage to make a hole in the bottom when i have to turn the calzone for the first time and the dough is still a little raw its very rare that this happens when i cook a normal pizza i dont know what the problem is maybe i put too much into the calzone and its too heavy? 🤔
It could be that the insides are a bit too moist/runny? I use quite dry fillings for calzone to prevent that from happening. Or it may be that the calzone has got a bit heavy and is harder to turn for the first turn. When that happens - I get out my square peel that grabs the whole calzone or pizza so that I can pull it outside and turn it on the peel - then after that first turn and the base has cooked more I go back to the turning peel and turn inside the oven. Hope that helps!
@@Got2EatPizza thank you for the help I tried to put the sauce more in the middle of the calzone between the fillings last time and I always use a square peel maybe I stretch the dough too much and it gets too thin in the middle for a heavy calzone I Will figure it out thanks again 🙂👍
I've looked into egg inside and I've only seen cooked eggs being put in there - I think it would need to be at part cooked so it won't run off the base......
I think this would have worked better (browning on the top), with the oven off, if the dough contained a browning agent such as diastatic malt, honey or sugar.
I like your videos, but I think a proper eating by a human at the end would help boost yours vids. Maybe have your husband sit down and taste test your creations, or film yourself testing, just a thought. Personally I would like to see at least 2 or 3 bites taken to view texture, end result, consistency, etc.
![ง้อ (ALRIGHT) - FOURTH Prod. by URBOYTJ [ OFFICIAL MV ]](http://i.ytimg.com/vi/Qs8ZeV6Dqj8/mqdefault.jpg)
I only cooked a Calzone as a rescue. I flipped it over halfway to cook the other side and then poked a small hole for steam. I like the idea of no heat for part of the cook. I use this for NY style doughs. All the best, stay dry.
Thanks for sharing! I live in Wales I’m used to getting wet!! ☔️😂
I am the one who said to try no flames! I'd expect a 4-6 minute cook time, which is right as you need the time to cook the insides but as soon as their is flame the outside burns. So i hope this was on ok experience for you! Once you've made a 4 minute cook time you could turn the flame on to crisp up the outside but this looks perfect to me.
I also like to put the sauce on top or the calzone, very yummy.
Thanks for the tips! I love testing new ways of cooking - thanks! 🙏
I'm going to try this hack with normal pizzas, I'm thinking it might help getting caramelized cheese :)
Yummy! Thanks xxxx
Thanks for watching! 🍕🔥
I've haven't found the courage yet to cook pizza's on my ooni in bad weather, respect :-)!
You should! ☔️😀
Hi after watching this video, I will certainly be trying this out, thank you for sharing this with us.... 😊
Hi - yes give it a go as I was surprised - just need to get the flames going at the end for the top and crust browning up! 🍕🔥Thanks!
This is absolute perfection, yum 🥰🙏💕. bake halfway and paint top with egg whites. Will give it a very nice look.
Thank you!! 🍕🔥
I laughed.I cried.This was an emotional roller coaster.
🤣 - thanks for watching!
Nice as always!
Thank you! 🍕🔥
Gracias por este vídeo !! Me encanta como muestras cada paso fallido y cada paso logrado jajaja es así !! Es un arte !! Hay que probar todo
¡Hola! Muchas gracias, ¡definitivamente se trata de experimentar y no tener miedo de cometer errores! 🙏🍕🔥
i have made a couple of calzones in the karu 16 always using charcoal and wood from my experience to get this pretty thick dough fully cooked its easier if the temperature of the oven is a littler lower than 400C with almost no flame it works good my only problem is that i always manage to make a hole in the bottom when i have to turn the calzone for the first time and the dough is still a little raw its very rare that this happens when i cook a normal pizza i dont know what the problem is maybe i put too much into the calzone and its too heavy? 🤔
It could be that the insides are a bit too moist/runny? I use quite dry fillings for calzone to prevent that from happening. Or it may be that the calzone has got a bit heavy and is harder to turn for the first turn. When that happens - I get out my square peel that grabs the whole calzone or pizza so that I can pull it outside and turn it on the peel - then after that first turn and the base has cooked more I go back to the turning peel and turn inside the oven. Hope that helps!
@@Got2EatPizza thank you for the help I tried to put the sauce more in the middle of the calzone between the fillings last time and I always use a square peel maybe I stretch the dough too much and it gets too thin in the middle for a heavy calzone I Will figure it out thanks again 🙂👍
Next step with an egg inside please:)
I've looked into egg inside and I've only seen cooked eggs being put in there - I think it would need to be at part cooked so it won't run off the base......
I think this would have worked better (browning on the top), with the oven off, if the dough contained a browning agent such as diastatic malt, honey or sugar.
Yes - that’s a good option too!
I like your videos, but I think a proper eating by a human at the end would help boost yours vids. Maybe have your husband sit down and taste test your creations, or film yourself testing, just a thought. Personally I would like to see at least 2 or 3 bites taken to view texture, end result, consistency, etc.
Hi! Appreciate your tip and feedback - thanks!!