>> From: Robert Ryskoski <firstname.lastname@example.org>
I made Calzone using a recipe from More Electric Bread. I can't seem to
get the dough to stay stretched out on my cookie sheet. Also my
crisscross strips of dough came apart during baking even though I did seal
them with water. Do you have any tips or hints for me.
I'm not familiar with More Electric Bread, but I am with bread baking...
The dough usually does not stay "stretched" for two possible reasons:
1. Rising time not sufficient.
2. Excessive kneading/handling.
Other possibilities: Yeast has been "killed" by addition of liquid which is
too hot, or yeast is past date.
>> Also my crisscross strips of dough came apart during baking even though
I did seal them with water. <<
I'm not familiar with using crisscross strips of dough for a Calzone. My
method is more of a traditional one: Take a small chunk of the dough; roll
it out into a small flat round disk (about 6" diameter); place filling in
the middle; wet the edges to be sealed, then, after you fold over the
dough, press the edges with the tines of a fork before baking (or deep
frying). The Calzone should have a mezzaluna (half-moon) shape. Although
this is the way I know, hopefully, it would give you an idea for your