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Calzone and pizza . 7 day fermented dough

chopsaw

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Did this a couple weeks ago . Let the dough go a full 7 days in the fridge . I was using up some left overs I had in the fridge .
Took the dough out of the fridge , and let it warm up on the counter .
This is how it's stored .
20200331_135603.jpg 20200331_135726.jpg
Once it warms enough I divided into 4 equal sections , cover and leave on the counter
about 4 hours .
20200331_140140.jpg
Made 3 calzone's . Sandwich pepperoni , Cajun smoked turkey and some
shredded motz .
20200331_181443.jpg
Closed up and cut some slits .
20200331_181450.jpg
Baked them off around 400 . Came out fantastic .
Great chew on the dough , nice crisp outside soft in the middle .
20200331_185753.jpg
Cut shot ,
20200331_190210.jpg
Plated up with some store bought toasted rav's
20200331_190328.jpg
I wanted to try a pizza with the last section of dough
I had rolled it out while I made the calzones .
When I got back to it , I think it had a pulse .
20200331_172139.jpg
Little homemade sauce , and some cheese .
20200331_175516.jpg 20200331_175627.jpg
Homemade pepperoni ,
20200331_175945.jpg
I baked this at a higher temp , 450 .
20200331_182750.jpg 20200331_182848.jpg
Was a great meal , and had some left for the next day .
20200331_185748.jpg

Holding the dough in the fridge
makes a big difference in the taste , texture and working of the dough .

Thanks for looking .

Edit to add dough recipe
500 grams flour I use all purpose
350 grams water
1 tsp salt
1 TBLS white sugar
2 tsp yeast .
2 TBLS olive oil .

I use a stand mixer ,
Add the sugar to the bowl ,
add the water hot enough to dissolve the sugar . ( don't add the yeast until the water cools down )
when the water cools down to 110 degrees , sprinkle the yeast on top .
Let it activate , foam up . Maybe 10 minutes . Just make sure it's alive
Add the olive oil , and mix it around .
Add the flour , then I add the salt on top of the flour .
Mix it to combine , just 30 seconds or so . Turn the mixer off and cover with a towel for 10 minutes .
After the 10 minutes , run the mixer until the dough pulls away from the sides of the bowl .
Put some olive oil in the bottom of a bowl . Form the dough into a ball . Add to the bowl and flip to cover with oil .
Let rise on the counter an hour or so , double in size which ever you like .
Punch it down .
Oil up a zip lock bag , add the dough and into a fridge for a couple days , or longer .
 
Last edited:

xray

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Nice Chop!! Too early to be looking at food that good.

Like!
 

chopsaw

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Looks like the dough recipe I sent you. Works really well doesn't it?
John , actually this is one I've been using along time , but I started weighing the flour which makes a big difference . It's really close to the one you sent me , which is fantastic too .
This is a warm rise before going in the fridge , and has more yeast and sugar plus 2 TBLS of olive oil .
 

BandCollector

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John , actually this is one I've been using along time , but I started weighing the flour which makes a big difference . It's really close to the one you sent me , which is fantastic too .
This is a warm rise before going in the fridge , and has more yeast and sugar plus 2 TBLS of olive oil .
Yours looks great.! Isn't it fun to experiment and find something that is satisfying and call your own.

I have been leaning toward the warm rise version lately. I find it makes a better more pizzeria type/textured crust.

Beautiful looking products there my friend,

John
 

Buttah Butts

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If anyone would be so kind to share the dough recipe I’d sure appreciate it. I’ve tried a few different recipes and techniques but still haven’t gotten one that blows me away. Thanks
 

BandCollector

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If anyone would be so kind to share the dough recipe I’d sure appreciate it. I’ve tried a few different recipes and techniques but still haven’t gotten one that blows me away. Thanks
I would be happy to send you my recipe.

Shoot me a PM with your email address and I will send it to you.

John
 

gmc2003

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Calzones and pizza look great Chop. Well done

Point for sure
Chris
 

Brokenhandle

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They both look great! Craving calzones and pizza for some reason now.

Ryan
 

Bytor

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Those sure look good. The cold fermentation process really is key in the crust taking on more flavor and character. I will make a quick "emergency dough" if need be at times, but really prefer letting it go for several days.
 

sawhorseray

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Beautiful piece of work Rich, huge Like! You got me convinced, I'm going to make a batch of dough and put it in the fridge for 5-6 days, always nice to try something new. RAY
 

Bearcarver

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Wow!!
Chopsaw's Pizza Parlor is the PLACE !!
Nice Job, Rich!
Like.

Bear
 

chopsaw

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Nice Chop!! Too early to be looking at food that good.
Thanks bud . Got a brisket going for later , but starting to want some pizza .
 

chopsaw

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Yours looks great.! Isn't it fun to experiment and find something that is satisfying and call your own.

I have been leaning toward the warm rise version lately. I find it makes a better more pizzeria type/textured crust.
Thanks for the comment . Talking with you took what I was doing to the next level , by weighing the flour and water .
I mix dough almost every Sunday , then use it thru the week . Today I'm using the formula you gave me , as it was given . No need to change it because it's that good , and just a bit different . I like it as is .
Thanks again .
 

chopsaw

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Calzones and pizza look great Chop. Well done
Thanks Chris .

They both look great! Craving calzones and pizza for some reason now.
Thank you ,,, me too .

Those sure look good. The cold fermentation process really is key
Thanks for the comment . Yeah once you see the difference the cold ferment adds , you won't want it any other way . That's why I mix it up when I don't need it . So its ready when I do .
 

chopsaw

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Beautiful piece of work Rich, huge Like! You got me convinced,
Thanks Ray . Give it a try . Make a full batch . Pull some out at 3 or 4 days . Let the other go a couple days longer . See which you like better . It will get a bit of a smell to it . Just FYI .


Wow!!
Chopsaw's Pizza Parlor is the PLACE !!
Nice Job, Rich!
Thanks bud . I could eat pizza everyday .
 

Bearcarver

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Thanks Ray . Give it a try . Make a full batch . Pull some out at 3 or 4 days . Let the other go a couple days longer . See which you like better . It will get a bit of a smell to it . Just FYI .



Thanks bud . I could eat pizza everyday .

So could I, but "Chopsaw's Pizza Parlor" is too far away!!

Bear
 

pc farmer

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Looks great chop. Thanks for the recipe, I might be able to make the dough.
 

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