ckreef Posted August 2, 2016 Report Share Posted August 2, 2016 Great looking calzone. I've been meaning to cook one for some time now as my last one was a slight failure. Sent from my XT1585 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Steve M Posted August 2, 2016 Report Share Posted August 2, 2016 Thumbs up on the calzone! Quote Link to comment Share on other sites More sharing options...
KevinD Posted August 3, 2016 Author Report Share Posted August 3, 2016 (edited) Thanks for the kudos on the calzone...it was my first one ever and as I mentioned, I committed the error that many have before me...I overstuffed it thinking it was "just a little bit", but not so - LOL! The bread turned out to be better than I expected as the part that looked the most overdone/burned, really was nothing more than a bubble that rose away from the bulk of the loaf and it took the brunt of the higher heat in the dome. As mentioned before I will take MacK's suggestion and go for a cook at 450°F and that should be just fine… Edited August 3, 2016 by KevinD Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 3, 2016 Report Share Posted August 3, 2016 Kevin, your first calzone looked like you had done many before. I hope I'm able to show my first one. Yes even 450 F might be a tad high but what the heck there is only one way to find out for sure. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 3, 2016 Report Share Posted August 3, 2016 Kevin, because our KK tops are different, mine has the high cap, so I think our breads would be a different distance from the inner surface of the top so this make a difference in the browning of the top crust. We just have to work out the time for our own breads. Quote Link to comment Share on other sites More sharing options...
Stile88 Posted August 3, 2016 Report Share Posted August 3, 2016 57 minutes ago, MacKenzie said: Kevin, because our KK tops are different, mine has the high cap, so I think our breads would be a different distance from the inner surface of the top so this make a difference in the browning of the top crust. We just have to work out the time for our own breads. Mac how much higher do u think your cap is then the 23 is there a ton of difference? ?? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 3, 2016 Report Share Posted August 3, 2016 I only have one, the 21 inch high cap so I can't actually measure it but if you look at the pixs of both models you can see that there appears to be a big difference. The high cap is really good for getting things like pizza/bread up higher into the cap. That was my reason for buying that model. 1 Quote Link to comment Share on other sites More sharing options...
