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I have made a calzone for the first time today and it was a disaster. I used pre-made pizza dough, which is fine, but I didn't stretch it enough and the calzone ended up being a thick and heavy bread. For the cheese I used gouda, because mozzarella where I live (Switzerland) is only sold fresh and is too wet. Turns out gouda is not as good as mozzarella and also tastes quite salty. I also wanted tomato in it, so I bought a can of crushed tomatoes to use, but it turns out crushed tomatoes aren't tomatoes cut into little pieces, it's just tomato sauce. So while I was eating the calzone, there'd be tomato sauce leaking out of it along with the cheese. If it tasted good at least that would be fine, but the taste was strong and unpleasant. To complete the disaster, I baked it at a too high temperature and some parts of the crust got burned while all the rest was still crude.
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>>9400992
You should've entered it in this month's /ck/ Challenge. You probably would've placed in the money.
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>>9400992
I use wet mozzarella (US here) for homemade pizza. Just wrap it in a paper towel and squeeze for a few seconds. It'll dry out fast (and tastes way better than any other cheese on a pizza)
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