Just had to try the Calzone. My son fired up the Egg with plenty of lump. Reached 600ºF, waited about 20 minutes and made pizza.
The first one took a little longer than usual, but ended up great. The second came out gorgeous and in regular time. Forgot to mention that after a few suggesting to coat the edges with olive oil, i did a small mixture of olive oil and italian seasoning and brushed up the edges and let me tell you that it gives a nice flavour and color to the dough. The last pizza was done very fast and with some burning spots.
Now back to the calzone, it was the last thing we did, streched the dough and filled it up with ground meat and tomato sauce with mozzarella, provolone, fresh mozzarella and pepperoni. I guess that after this long time the stone just got too hot and the calzone is burned on the bottom and the dough on top is cooked but white in colour. So to try to offset this i will put it away for tomorrow and reheat it on the electric oven so it gets a better browning on top.
Here are the pics!
Men, easier fed than understood!!