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Pepperoni Pizzone
This was my first attempt at a Pizzone (pizza/calzone combo), and WOWOWOW. It turned out incredible and I couldn't believe how much the internet loved it too! While I completely winged it the first time, I think I nailed it for the most part on technique and portions. I used a variation of my New York-ish Dough recipe for this one, but you can use any other dough recipes. A 450g doughball meant for a 14-16 inch pizza. I would just try to keep the hydration below 65%. Feel free to get as creative as you want with the pizzone and/or the toppings. But here's how I baked it!
Ingredients
Method
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