Beer Pizza Dough Calzone

loco_engr

Zippy Lips recipe with 1 12oz bottle of dark beer instead of water
Italian sausage, Italian blend cheese & fire roasted tomatoes pizza sauce
could only eat 1/2 at the time

Recipe:

ZippyLips 2 Stage pizza dough

1) Combine 1.5 cups of cold water, 3 cups of flour, 1 teaspoon of yeast and 1 teaspoon of salt; 

2) Mix with a spoon for a few seconds to eliminate any large pools of water; 

3) Let stand for 20 minutes; 

4) Mix on medium for 20 minutes (it will be very soupy, donít worry); 

5) Turn off, cover, let stand for another 20 minutes; 

6) Turn mixer back on & add up to 1 additional cup of flour (about 1 tablespoon at a time) allowing it to incorporate. Repeat this until you get the consistency you are looking for (it should be pulling away from the bowl, yet still be sticky enough so that it is a pain in the ass to get out of the bowl); 

7) Remove from bowl, cut into individual pieces (2 for 2-16 inch pies, 3 for 3-12 inch pies, or 4 for 4-12 inch thin-crust pies); 

8) Place in separate oiled plastic containers & cover; 

9) Refrigerate for a minimum of 24 hours and up to 4 days; 

10) Remove about 2 hours before you are ready to use; 

11) When removing from the bowl, be patient, it will want to stay in the bowl, this is normal; 

12) On a floured surface, gently shape the dough (due to the higher moisture content, this dough will be harder to work with than more typical dough, so be careful not to tear it ñ tossing will not likely be possible); 

13) Bake on egg at a minimum of 650 degrees. This dough benefits from higher temps, Iíve tried it at lower temps and the results were not as good. It will take about 6 minutes at this temp. 

Tips: 

* Removal: As always, I recommend removing the finished pie with a pizza screen & keeping elevated on a cooling rack or other raised surface, this prevents the bottom from steaming & losing its shizzle 

* Toppings: Keep in mind that because this is relatively thin crust pie that will cook very fast, it is not a good idea to stack a lot of heavy toppings & sauce on. 

* Temperature of ingredients: When you remove the dough from the refrigerator 2 hours before the cook, also remove any toppings, cheese and sauce you will put on the pie. This will help with nice browning of the cheese & finishing of the toppings 

* Lump amount: This depends in part on the number of pies youíre making. Iíve read where some folks fill the egg with lump to the fire ring regardless of the number of pies being made. If youíre making a small batch of pies, say 4 or less, there is no need for the lump to even go above the fire box. I routinely cook 3-4 pies with one chimney full of fresh lump & the equivalent of one chimney full of already used lump in the box (and I still have lump left over afterwards). 

This is not a low & slow where you need a lot of fuel, and when you shut the egg down the small area thatís lit dies out quickly. When going nuclear for pizza, the entire load of lump is fully a involved vibrant red magma. That is a lot of energy & a lot will be wasted if you overfill. If youíre doing pizzas often, chances are your gasket is Ω shot in the ass like mine, which means when you go to shut the egg down filled with molten lump, you are losing a ton of energy by the time that thing finally snuffs out. 

GregW

Nice looking cook. This is something I've never thought about cooking on the egg. 
Thanks for posting the recipe.

smbishop

Awesome, thanks for sharing!

shtgunal3

I love calzones. Yours looks awesome. I believe I coulda ate the whole thing.

WeberWho

Yep, I would have ate that whole thing! Thanks for the write up!