It has been a while since I had calzones, today was a nice afternoon to make them. The wind was west-ish so I stacked some limestone to help with the draft. Low 40's out, so I spent some time close by the oven to stay warm. I started it with white cedar and maple. When the dough was ready, I switched to oak and pulled some coals forward to heat the brick floor. Sausage and portabella mushrooms ready to go. First one in was plain cheese. I didn't take a finish picture since it was dished out when I was out loading the second. Mushroom and sausage in. This was a real good one.
Bird strikes and near midairs with other aircraft are bad enough. Can't imagine trying to find a runway with a calzone splattered across the windscreen!!!
Wow! Do you put anything on the crust to get that nice brown color? Little oil or butter or something? Great job!
Thank you. I used eggwash. I almost sprinkled minced garlic and parmesan cheese on the crust. The eggwash gives it a mild crunch. I had to cut slices twice to let the steam out. The eggwash seals the cuts up.
You did it again. Awesome pics of the oven. I almost didn't look in the Smokehouse as it is getting late to be drooling over food.
Rob, I cheated and bought the PizzaQue propane pizza oven on summer close out at Home Depot for $50. I got tired of using the Weber grill for pizza, and this gas fired job isn't that bad. I'm working on eventually doing an outdoor oven. I do my smoking on the Weber and thinking of getting a proper smoker. I had a side draft, but unless you get those things sealed up tight, or get an expensive one, they are hard to control the temp on.
Ok, I want an outdoor kitchen when I retire, to include a pizza oven, smoker of some sort and a frig for homemade beer...... That calzone looks great.