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Calzone(s) on the AR

SteelCitySmoke814
SteelCitySmoke814 Posts: 112
in EggHead Forum
I posted a while back (http://eggheadforum.com/discussion/comment/1768787#Comment_1768787) about trying all sorts of different methods for pizza on the AR, and I believe I've found the method that works best for me.

Essentially, it's Pizza Stone up high atop the AR Extender, temperature 450-500, and before I place anything on the stone I wring a rag with some water on the stone just to cool it down a touch before I put the food on.  After about 10 minutes and rotating things around during, I start watching the bottom of the crust to ensure it doesn't scorch up, and I pull it once there's some good color but not burnt.

Calzone 1 - sausage, peppers, and onions.

Calzone 2 - a spin on a white pizza calzone, add banana peppers and pancetta.

I'd like to get the color on top a bit better, but they tasted great.  Everyone enjoy your weekends!


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Comments

  • Terrebandit
    Terrebandit Posts: 1,750
    Ever try parchment paper?  Works like a charm. 
    Dave - Austin, TX
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  • SteelCitySmoke814
    SteelCitySmoke814 Posts: 112
    Terrebandit said:
    Ever try parchment paper?  Works like a charm. 
    I haven't, but I see lots of pics around the forums with it in there.  Do you mean in addition to the Pizza Screens I use, or in place of them, or even something different?

    I presume it'd help prevent the bottom cooking faster than the tops even more (i.e. further to me dampening the stone to cool it a bit)?
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  • Terrebandit
    Terrebandit Posts: 1,750
    Yes. 
    Dave - Austin, TX
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Actually no. Parchment will allow the bottom crust to cook faster than a screen. A pizza screen keeps the dough above the stone and is cooked by radiant heat from the stone (if the screen sags a bit it may come into contact with the stone which would also help transfer some heat by conduction). The parchment will allow the dough to cook with heat transferred by conduction.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • SteelCitySmoke814
    SteelCitySmoke814 Posts: 112
    Thanks @jtcBoynton!  My next attempt was going to be to try leaving pizza/calzone on the screen longer than I do now to delay the bottom.

    I appreciate the info!
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