How To make Calzones

Making Calzones with Frank Pinello from the Pizza Show

The Pizza Show's Frank Pinello stops by the MUNCHIES Test Kitchen to make calzones. He makes his own dough, mozzarella, and seasoned ricotta for this oven-baked pizza analogue—plus he even raids the pantry for a few surprise ingredients that might help expand your calzone options.

Check out the recipe:

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How to Make Real Italian Calzones | Get Cookin' | Allrecipes.com

Take your Italian dinner night to the next level by trying this decadent dish. In this video, join Nicole as she shows you how to make real Italian calzones with homemade dough. This baked recipe uses a delicious blend of ricotta, mozzarella, and Italian cheese melted together with pepperoni and basil to give these calzones an outstanding filling in the middle. After kneading and rolling out the dough, seal the filling and bake it in the oven.

#Allrecipes #GetCookin #Calzone #ItalianFood #Pizza #Dinner

Read the article and get the recipe here:

0:00 Introduction
0:08 Making Homemade Dough
1:10 Making the Filling
1:56 Making Calzones
3:14 The Perfect Bite

Allrecipes test kitchen chefs share all the basics on your favorite recipes, kitchen tips, food facts, and cooking techniques.

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How to Make Real Italian Calzones | Get Cookin' | Allrecipes.com

How To Make Calzone!

Original NY Pizza presents Ralphie the Pizza Man as he shows you How to make Calzone!

From Brooklyn to Broomfield, Original NY Pizza is located in Broomfield, CO.

Questions for Ralphie regarding Parmigiana, call him at 303-469-9117

Calzones are SO much more than folded pizza

I am a calzone covert. No, they’re not pizza and they’re not *really* supposed to be. Find out why I love them so much in this video. Use my code BRIAN15 to get 15% off your Fly By Jing order here:


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????MY GEAR:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
SAUCE PAN:
PIZZA STEEL:
HALF SHEET PAN + RACK:
IMMERSION BLENDER:
KITCHEN AID MIXER:
QUARTER SHEET PAN + RACK:


- RECIPE -

DOUGH (makes 8 doughs)
▪375g or 1.5c warm water (86F/30C)
▪6g or 1 1/3tsp instant yeast
▪15g or 1 1/4Tbsp olive oil
▪15g or 1 1/4Tbsp sugar
▪600g or 4 3/4c bread flour
▪12g or 2tsp salt

Add ingredients to stand mixer with dough hook attachment and mix on medium speed for about 2 minutes or until the dough comes together into a shaggy ball. Increase speed to high and continue to mix for another 4 minutes or until dough is clearing the bowl.

Flip dough out onto work surface and divide into 8 equal pieces (125g each). Round into balls using method shown @1:23. Once rounded into balls, move all 8 pieces into a lightly oiled sheet tray and cover or wrap well to prevent drying. Either refrigerate for 8-48 hours OR leave dough out at room temp for 2 hours. I recommend the 8-48 hour fridge ferment for additional dough flavor. If refrigerating, remove dough from fridge and allow to come to room temp for 1 hour.

--
MARINARA SAUCE (makes sauce for 8 calzones - 4 with sauce inside, and 4 for dipping only)
▪Olive oil
▪½ onion, grated
▪3-4 cloves garlic, minced
▪28oz/795g crushed tomatoes
▪5g or 1tsp salt
▪10g or 2 1/2tsp sugar
▪1g or 1tsp dried basil
▪1g or 1/2tsp dried oregano
▪Pinch Chile flake

Blend crushed tomatoes, salt, sugar, basil, oregano, and chile flakes with an immersion blender until smooth.

Preheat a sauce pan over medium. Add a long squeeze of olive oil, grated onion, and minced garlic. Stir to combine and fry until onions have softened. Add in tomato mixture and cook heat until sauce begins to bubble. Reduce heat to low and cook to reduce for 15-20min. When done, sauce should be thick enough to hold its shape when you pass a spoon through.

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FOUR CHEESE CALZONE
▪Nice, fresh ricotta
▪Flaky salt
▪Pepper
▪Fresh mozzarella, sliced thinly (use fior di latte if you can find it)
▪Full fat aged mozzarella, shredded
▪Aged parmesan, grated
▪Egg wash (1 egg whisked with about 10g/2 teas water)
▪Sauce for dipping (recipe above)

Flour your work surface and 1 dough ball and pat down to degas. Roll ball out into about a 9”/23cm round.

Add 1/2c/100g of ricotta to lower half of dough. Season with a pinch of flaky salt and pepper. Top that with about 2 slices of fresh mozzarella followed by about 1/4c/30g of the shredded aged mozzarella, and a large pinch of parm.

Wet your fingertips with water and dab around the edge to moisten the perimeter of the dough. Fold top half of dough over the bottom to enclose cheeses and press around the edges to seal well. Fold edges of dough over to pleat as shown @6:29.

Place on a sheet tray lined with parchment and sprinkled with semolina. Snip or cut the top of the calzone twice to allow steam to escape, then brush the top with egg wash.

Bake in preheated 55F/288C oven on top of preheated pizza steel for 10 min.

--
PEPPERONI CALZONE
▪Marinara sauce (recipe above)
▪Pepperoni, sliced
▪Pepperoncini’s, chopped
▪Fresh mozzarella, sliced thinly (use fior di latte if you can find it)
▪Full fat aged mozzarella, shredded
▪Aged parmesan, grated
▪Egg wash (1 egg whisked with about 10g/2 teas water)

Flour your work surface and 1 dough ball and pat down to degas. Roll ball out into about a 9”/23cm round.

Add about 3 large spoons of sauce to bottom half of dough and spread (leaving room around all edges). Add a few pinches of sliced pepperoni followed by 1-2 pinches chopped pepperoncinis. Add 2-3 slices of fresh mozzarella, a large pinch of shredded mozz, and a pinch of parm. Fold, egg wash, and bake as shown in recipe above.

--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:

CHAPTERS
0:00 Intro
0:24 Making the dough
2:17 The sauce
4:08 Building the 4 cheese calzone
7:15 Fly by jing tastes awesome (ad)
8:13 Four cheese calzone reveal
9:11 Building B-man’s sauce IN calzone
10:08 Let’s eat this thing

#calzone

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

Homemade Calzones

Hope you Enjoy!
In All Things Give Thanks !



Change up pizza night a bit with these delicious Calzones.


1 cup warm water
1 packet yeast
2 tbsp granulated sugar
1/4 cup of oil
3 cups of all purpose flour
1 tsp salt

1 clove grated garlic

1 cup tomato sauce
basil (about 3 leaves) or 1/2 tsp
dried Italian seasoning 1/2 tsp ( to taste)
3 cloves garlic grated
1 tbsp grated onion
2 tbsp granulated sugar
1/2 tsp salt
1/2 tsp black pepper
( you can use dried garlic and onion powder but I almost always use fresh)


cream cheese 2 tbsp each Calzones
cheese and toppings.


My air fryer:
Ikich 6 qt

Pizza Pockets: calzones - You Suck at Cooking (episode 119)

Pizza pockets are not pizza that's made into a pocket. They are pockets that happen to be made of pizza. There's a big difference.


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RECIPE

Make dough according to the instructions
Add innards
Cook for 12- 15 minutes on 425F and broil for a minute if you feel like it but you probably don't have to
Let it cool for 5 or 6 hours as it will be very hot