How to Cook a Calzone in the Ooni Fyra 12

How to Cook a Calzone in the Ooni Fyra 12

My Pepperoni Calzone Cook Challenge using the Ooni Fyra 12 Pizza Oven.

Hi and welcome to our learning-to-cook pizza and calzone journey! Today, we cook a Pepperoni Calzone in the Ooni Fyra 12 Wood Pellet fired pizza oven for the first time with LOW FLAMES for most of the cook and we show tips and what we learned to perfect your Calzone cook.

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I made a round shape out of my pizza dough and the recipe for that is here: 500g flour, 300g water, 15g salt and 2g yeast.

Buffalo mozzarella, pepperoni and a few small basil leaves are all I needed to fill the Calzone –  I kept it light.  I learned from the Koda 16 and Koda 12 calzone cooks  – check the How To Cook Calzone playlist for those cooks here:

https://www.youtube.com/playlist?list=PLAJrK6Iol_EsknNp-5smpCL5DXvdZ6CEm

that I needed to keep the calzone low, sealed with a hole in the top for the steam to release.

I heated the Fyra to a temperature of 440c.  I cooked the Calzone in a no-flame Fyra 12 oven.  Halfway through the cook, I added new pellets to the red hot pellets to bring up a flame for the second part of the cook.  This ensured the dough was browned off without overcooking and burning.  Overall, the Calzone tasted really great, with loads of flavour and crunch.  To complete the dish, I dipped the Calzone into some tomato sauce, adding to the flavours, making a truly delicious final touch.

^

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