 Re: Calzone Pizzas
Sometimes I cook pizza the day after firing my oven. The retained heat alone is enough to do so.
(About 375-400.) 12-13 hours later.
They take longer, and aren't like high-heat pies.
But still good.
I bet a Calzone would bake perfectly the next day!
I especially enjoy mine with some Ricotta inside!
YUM
Dave |