Has anyone got experience with cooking Calzone in a WFO?
We had one at a restaurant recently, which wasn't really very good, so of course I've been wondering how to do better...
Specifically, how hot can the oven be maximum? Most recipes say about 200 C (400 F) for half an hour - but thats for wimpy old regular ovens. Could it also be baked hotter for a shorter time?
Thank you for any advice
