Creole crawfish au gratin calzone - lotta pics

nolaegghead · June 2013

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.

Egghead_Daron · June 2013

Wow! Nuff said!

hapster · June 2013

Soon as I saw the title I knew I'd be liking this post.

Aggie96_Egger · June 2013

Those look awesome.

Fred19Flintstone · June 2013

That looks great Nola! How's your homemade Super Peel holding up?

Girl_on_Grill · June 2013

Very nice!!!

nolaegghead · June 2013

Fred19Flintstone said:

That looks great Nola! How's your homemade Super Peel holding up?

Well, I learned I should have pre-shrunk the canvas before I cut it. But other than that, I've been using it every time I need to transfer dough, and I cook a lot of pies, calzone and stromboli. That thing is fiberglassed with epoxy...it'll be around long after I'm gone.

SkinnyV · June 2013

When freezing dough balls is it before any rise? Does it matter?

nolaegghead · June 2013

Sucks that I didn't notice I had my exposure compensation down a stop until after I posted these pics....
:((

nolaegghead · June 2013

SkinnyV said:

When freezing dough balls is it before any rise? Does it matter?

It's better to let it rise before you freeze. After you thaw it, you can punch it down and let it proof. It needs to rise to room temp, which takes a while. In this case, the dough is fresh, been in the fridge for a week.

But you can freeze immediately after making the dough....freezing just arrests the fermentation, it doesn't kill the yeast. You just have a longer process after thawing.