Reverend Bow
Well-known member
Last minute Sunday dinner idea...
Started with Whole Foods Ancient Grains premade Pizza Dough
Split the ball into 2: 3/4 and 1/4
I let them both proof for a few hours
Made Calzone stuffing:
1/2 Onion
4 Garlic cloves
Fire Roasted Diced tomato
Beef meatballs (cut into 1/4s)
Mushrooms
Oregano
Tomato sauce
After the 2 dough balls grew, it was time to get after it
Lit the grill (paper start, lump charcoal)
Thew on my "Pizza Stone" (3/4" thick, 15" dia kiln shelf), installed the "warming rack" and put an 8" lLodge Skillet about 1/2 fill of water for some humidity, and let it heat up to ~400-450f
Stretched out the Calzone and therm on the stuffin', then added mozzarella cheese, and uncured peppered salami, folded it over and sealed it up
The small ball was shaped a bit long , olive oil on top, ground salt, fresh ground pepper and some Parmesan cheese ⁹
Chucked them bastards on the stone, threw a handful of Mesquite wood pellets on the coals and set a timer
Rotated at the 10 minute mark
Pulled it at 20minutes
Let it rest a few then got to hacking
Sliced the loaf for ease of use later this week
Started with Whole Foods Ancient Grains premade Pizza Dough
Split the ball into 2: 3/4 and 1/4
I let them both proof for a few hours
Made Calzone stuffing:
1/2 Onion
4 Garlic cloves
Fire Roasted Diced tomato
Beef meatballs (cut into 1/4s)
Mushrooms
Oregano
Tomato sauce
After the 2 dough balls grew, it was time to get after it
Lit the grill (paper start, lump charcoal)
Thew on my "Pizza Stone" (3/4" thick, 15" dia kiln shelf), installed the "warming rack" and put an 8" lLodge Skillet about 1/2 fill of water for some humidity, and let it heat up to ~400-450f
Stretched out the Calzone and therm on the stuffin', then added mozzarella cheese, and uncured peppered salami, folded it over and sealed it up
The small ball was shaped a bit long , olive oil on top, ground salt, fresh ground pepper and some Parmesan cheese ⁹
Chucked them bastards on the stone, threw a handful of Mesquite wood pellets on the coals and set a timer
Rotated at the 10 minute mark
Pulled it at 20minutes
Let it rest a few then got to hacking
Sliced the loaf for ease of use later this week
