Pulled Pork Pizza - Idea from The Dude

It turned into a calzone? Thank God. You were about to kick my cheapo pizza's butt all over this site. Looking good so far. Can't wait to see the finale.

We'll be watching for the Final Qview.

A. I love the name "franken calzone"
B. It looks like it tastes awesome.
C.for making that sauce.

If they tasted as good as they look you have a winner...

Lookin real good!

As for the making the sauce I just happened to bump into a .99C special on some. I figured iv never had any and thought to myself "this tastes like crap."

BIG ups to you for making your own though. At least from those of us who are to lazy to do so!

i love it!!!!!!!!

Downstate,
Who really cares how pretty it is. I think it LOOKS MIGHTY TASTY, and I'm betting I'm right !


Bearcarver

Love PP pizza. Useually use Alton browns dough with kc honey. Toppings vary from red onion, green, red bells, shrooms, red peper flakes, olives (not a big fan) wife is though. Happy wife happy life then the cheese lots of it. Pizza is pizza put you favorites on it and you can't go wrong.
Here's the dough recipe



Ingredients

• 2 tablespoons sugar 1 tablespoon kosher salt* 1 tablespoon pure olive oil 3/4 cup warm water 2 cups bread
  
  flour (for bread machines) 1 teaspoon instant yeast 2 teaspoons olive oil Olive oil, for the pizza crust
  
• Flour, for dusting the pizza
  
  peel

Directions

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare.

*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB

Dang.....I got to go cook soem pizza now....Man that really looks great....Cant wait to try it...

Yeah I tried this last night. Added some brisket chunks like "meat balls"

The 50/50 mix of pizza and bbq does it for sure!