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Upgraded our KA mixer a couple of weeks ago and I mixed up a kilo of Tipo 00 pizza dough. Made a couple pizzas, have some dough left over in the fridge. Seems to get better if you let it age for a while.
Anyway, took about half of what was left over and combined it with some excellent crawfish au gratin SWMBO made yesterday to make calzone.
I added some tomato, onion, cheese and creole spice. Cooked around 500 F until the IT was around 190-200.
Came out great. Here are some pics.
______________________________________________ This is my signature line just so you're not confused. Large and Medium BGE, two turntables and a microphone, my friend. New Orleans, LA - we know how to eat