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Cordierite pizza stone — absorbs moisture for crispy crust
Baking steel for superior heat transfer — pizza, artisan bread
950F gas pizza oven — Neapolitan pizza in 60 seconds
Seal out syn-propanethial-S-oxide — tear-free onion prep
Wooden pizza peel — flour-coated launch into oven or pizza stone
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cordierite pizza stone — absorbs moisture for crispy crust
Baking steel for superior heat transfer — pizza, artisan bread
950F gas pizza oven — Neapolitan pizza in 60 seconds
Seal out syn-propanethial-S-oxide — tear-free onion prep
Wooden pizza peel — flour-coated launch into oven or pizza stone
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preheat oven to 400 f. line a baking sheet with parchment or spray with baking spray and set aside. in a small bowl mix the cooked chicken and bbq sauce until completely coated. on a piece of parchment roll out the dough until you have a rectangle about 12 x 16 (or smaller if you like thick crust). move dough to the parchment lined baking sheet (you can use the same piece of parchment if you like) making sure the shortest side of the dough is along the longest side of the baking sheet. fill one side of the dough with the chicken mixture leaving a 1 border around the edge of the dough. next sprinkle the onions on top of the chicken mixture then add the colby jack cheese. sprinkle the parmesan over the colby jack and fold the unadorned half of the dough over the filled half and match up the edges as best as you can. using your fingers push the edges of the dough up over itself and press down to seal, making a rope like edge. i start in the upper right corner where the dough is folded in half and work my way around the whole calzone. brush the top with a little canola oil and make a few slits in the top for air vents. bake for 20 25 minutes or until golden brown. mine took 23 minutes. serves 4 6. enjoy!