1st Calzone, Smoked Ham and Cheese+ 2 New BBQ toys/tools,
Made a pizza paddle, burnt in a 9" and 12" guide circles, and picked up a new Napoleon baking stone 20" x 13.5" for the BBQ fits good and that way the 2 outside burners can be my regulators once up the temp.
So Yesterday had a double smoked ham with pineapple Glaze for MIL's birthday, and yes there was cake also .
Made some pizza dough last night and into the fridge until today, I like it that way . Do ahead of time and cold rest.
Put the stone in the Q and set for about 500 deg. ( hovered around 475+ as I kept peeking ) first time for this stone , not sure on the heat retention.
Sliced up some ham, chopped onions green peppers and lots of Mozza. ch.
Stretched out the dough ,layer of cheese, lots of ham, onions and peppers some of the glaze and another big layer of cheese
Wet the edges when folding over to help stick the edges better, than fold over again cut 3 slits to let out the steam
Beat up an egg and a little water brushed over the calzone
picked it up and onto the paddle than slide onto the hot stone in the Q
Was in for about 14 +/- minutes, kind of lost track as I kept peeking, did not want it to burn .
Well sirs and ladies, it did not burn and it did cook fantastic on the new stone, the cheese was just starting to boil out of the vents,
As you can see the paddle is 12.5" across , so the Calzone is about 14" - 15 " long. Let it rest for 10 minutes so it did not just pour out when I cut it
Cut shots !!! Da Da Da da
The dough cooked perfect top and bottom, fluffy lots of air in it.
And the bottom is also just the right cook on it like the top
Yes I also wanted more glaze on mine ,
So thanks for staying around to the end, I know it was long. I see a big loaded pizza coming soon ,
Had 2 big end pieces , now I must relax a bit, lol
This will happen again and I am very happy with the stone and the Calzone and my new pizza paddle
David
David
Made a pizza paddle, burnt in a 9" and 12" guide circles, and picked up a new Napoleon baking stone 20" x 13.5" for the BBQ fits good and that way the 2 outside burners can be my regulators once up the temp.
So Yesterday had a double smoked ham with pineapple Glaze for MIL's birthday, and yes there was cake also .
Made some pizza dough last night and into the fridge until today, I like it that way . Do ahead of time and cold rest.
Put the stone in the Q and set for about 500 deg. ( hovered around 475+ as I kept peeking ) first time for this stone , not sure on the heat retention.
Sliced up some ham, chopped onions green peppers and lots of Mozza. ch.
Stretched out the dough ,layer of cheese, lots of ham, onions and peppers some of the glaze and another big layer of cheese
Wet the edges when folding over to help stick the edges better, than fold over again cut 3 slits to let out the steam
Beat up an egg and a little water brushed over the calzone
picked it up and onto the paddle than slide onto the hot stone in the Q
Was in for about 14 +/- minutes, kind of lost track as I kept peeking, did not want it to burn .
Well sirs and ladies, it did not burn and it did cook fantastic on the new stone, the cheese was just starting to boil out of the vents,
As you can see the paddle is 12.5" across , so the Calzone is about 14" - 15 " long. Let it rest for 10 minutes so it did not just pour out when I cut it
Cut shots !!! Da Da Da da
The dough cooked perfect top and bottom, fluffy lots of air in it.
And the bottom is also just the right cook on it like the top
Yes I also wanted more glaze on mine ,
So thanks for staying around to the end, I know it was long. I see a big loaded pizza coming soon ,
Had 2 big end pieces , now I must relax a bit, lol
This will happen again and I am very happy with the stone and the Calzone and my new pizza paddle
David
David
