First Pizza Cooks on Pele

[ckreef]

Great looking calzone. I've been meaning to cook one for some time now as my last one was a slight failure.

Sent from my XT1585 using Tapatalk

[Steve M]

Thumbs up on the calzone!

[KevinD]

Thanks for the kudos on the calzone...it was my first one ever and as I mentioned, I committed the error that many have before me...I overstuffed it thinking it was "just a little bit", but not so - LOL!

The bread turned out to be better than I expected as the part that looked the most overdone/burned, really was nothing more than a bubble that rose away from the bulk of the loaf and it took the brunt of the higher heat in the dome.  As mentioned before I will take MacK's suggestion and go for a cook at 450°F and that should be just fine… 

Edited August 3, 2016 by KevinD

[MacKenzie]

Kevin, your first calzone looked like you had done many before. I hope I'm able to show my first one. Yes even 450 F might be a tad high but what the heck there is only one way to find out for sure.  

[MacKenzie]

Kevin, because our KK tops are different, mine has the high cap,  so I think our breads would be a different distance from the inner surface of the top so this make a difference in the browning of the top crust. We just have to work out the time for our own breads.

[Stile88]

57 minutes ago, MacKenzie said:

Kevin, because our KK tops are different, mine has the high cap,  so I think our breads would be a different distance from the inner surface of the top so this make a difference in the browning of the top crust. We just have to work out the time for our own breads.

Mac how much higher do u think your cap is then the 23 is there a ton of difference? ??

[MacKenzie]

I only have one, the 21 inch high cap so I can't actually measure it but if you look at the pixs of both models you can see that there appears to be a big difference. The high cap is really good for getting things like pizza/bread up higher into the cap. That was my reason for buying that model.