Calzones are SO much more than folded pizza
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- Опубликовано: 1 июн 2024
- 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: flybyjing.com/influencer-bria...
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BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
SAUCE PAN: amzn.to/3Je9SDs
PIZZA STEEL: amzn.to/3elVdF9
HALF SHEET PAN + RACK: amzn.to/34v7CSC
IMMERSION BLENDER: amzn.to/36ycPf2
KITCHEN AID MIXER: amzn.to/33eQot4
QUARTER SHEET PAN + RACK: amzn.to/3jqDGgx
- 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.
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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.
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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.
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🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
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! 
Хобби
Sorry for your loss dude. Your channel is invaluable and you’ve single handedly got me baking, hope all is well.
I agree absolutely!! I have tried so many of them with successful.
Who did he lose?
I would also like to know
@@joshuazegerman8198 his mom passed away
Its a testament to his dedication to his craft to be able to keep making quality videos even after such a tragic experience.
Your mom was able to see how much joy you brought to people’s lives via the kitchen… my sympathy to you and your wife B-Man
10:27
Thanks Emilio
I know this means hardly anything since I don’t know you, but I love the videos and your personality. I’m so sorry for your loss and if you need a break, we understand. We love you, Bri. ❤
So sorry for your loss, man. Having made thousands of calzones in my life, I have one tip to add. Start folding from the other side and overlap more. You can get the same seal but make a nice braided look that has more surface area and more volume so it’s got both more doughy bits and more crispy ones.
Hell yeah. My business plan to start the Low Cal CALZONE Zone was waiting on a beeboi breakdown to convince investors. Thanks for it all, and sending you love in hard times.
Really sorry for your loss Brian, hope you're well
Sorry for his loss ? What happened ?
His mum passed away. It's a heavy loss.
Omg! That's terrible. God bless him and his family with peace and healing.
The editing, way you present and teach without being overbearing and not to mention the several trials you put your recipes through to get the ultimate dish is something I and everyone else here appreciate so much Brian, found your channel talking to a few foodie friends and you really are a gem in youtube cooking chads.
Thank you Brian!
Thanks so much!
My fast meal prep.
Buy a dough bag from Trader Joe’s.
Put Parchment on a Baking Sheet.
Drizzle some Olive Oil on the Paper, then Plop down the Dough and cover it in the Oil.
Stretch the Dough into a circle using your Fingers, and flip the Dough during this process, let rest a minute or two at times if you need the Gluten to relax.
After stretching on one side Ricotta, Black Pepper, Mozzarella, Parmesan ( optional , meat though I like Ham, Vegetable but you don’t want to add a lot of moisture, Red Sauce but you don’t want a lot because of the moisture )
Because the Dough is covered in Oil there is no need for an Egg Wash, but it can be added if desired.
Serve with HOT Marinara on the side that you can ladle on a slice.
All love to you and your family during this time, I'm so sorry for your loss. I'm sure she was a super proud mama because you're an amazing dude
Sorry for your unexpected loss, Bri. My condolences to you and your family. BTW, I made your most recent lasagna recipe exactly how you taught us; including the ricotta cheese. My family was in heaven. Our Italian exchange student said it was the best food we've made and she loved it. Thanks for doing these videos. Your style, your persona, your teaching style is top-notch. My best to you and your family.
Brian I lost my own mother rather suddenly 6 years ago. It was rough because she was very much my best friend, and was becoming a surrogate mother for my wife (then GF) who had a pretty terrible relationship with her own mother. It will hurt for a long time, and there will always be a little hurt left. Take the time you need to heal, we'll be waiting when you return. Much love
Sorry for your loss Brian and welcome back
The best part of all your videos has to be " Lets Eat This Thiiiiiing" always puts a smile on my face and gets me hype to cook up a storm in the kitchen. Much love from Scotland B-Man
Lost my own father last year, I know it's tough, and you took the right approach to find time for yourself - my condolences for your loss
Hey Bri -- so sorry for your loss. I hope your mother was able to see how many people you have inspired to take their "home chef" skills up a few notches. I know my family has enjoyed a crazy amount of your recipes and for that we are truly grateful for what you do.
thanks for that, Zac. It means a lot.
Oh wow. You hit it out the park once again, Brian. These look amazing and will be going on the menu this weekend. p.s. Sincerest sympathies on the loss of your Mom.
So, so sorry for your loss, Brian. I'm sure she was proud of how many people you've reached and introduced to the worlds of cooking and baking. My condolences to you and your family.
I’m really sorry for you loss, my condonlences from Brazil🇧🇷❤️🙏🏻.
An often overlooked recipe, I think you absolutely nailed the strong pros of a good calzone, take care of yourself and thank you for all the great content Brian!
sorry for your loss, sending you love ❤️ thank you so much for everything you give back to us, your channel is a bright place to be for us so we can only hope to return the favour
Another great video Bri. Still sending good thoughts for you and your fam. I appreciate you. Your show is the best.
I appreciate that
Very sorry for your loss, but just want you to know that your videos gave me the motivation to start cooking again after struggling with my mental health for years. Much love Bri
Sorry for your loss, my condolences. There was a calzone place near my college campus. Was my favorite place to eat off campus by far.
Ah man, I'm sorry to hear that. Condolences to you and your family. And I hope there's peace and balance in the nearby future.
I made ricotta using your method from the lasagna video and it came out freaking amazing. I've been looking for an excuse to make more ricotta and this seems like a good one. Thanks for all the content, your recipes are delicious!
This is the first time I've seen a calzone eaten by hand. In NJ, they're much bigger. The normal size is a 16" inch diameter dough, just like a normal sized pizza
Really sorry for your loss Bri. Much love from the UK.
I am so sorry for your loss. It always difficult to loose a loved one, specially your mother. She would be very proud of you. You inspire many people with your recipes, I love them all
Making this gluten free this week on my 1 year anniversary of my colon rupturing, then upon emergency surgery finding cancer in my colon, bladder, one kidney, gal bladder, and diaphragm(thankfully exterior.) I have lupus and was in denial of having celiac....I didn't take my eating needs seriously..until this happened. Now the journey of cooking yummy food has brought me to your channel the last 5 months and attempting to do it all GF(LF for my wife) has been awesome. This is a killer recipe.
Oh Bri, I'm so sorry for your loss. God bless you in this time. Hang in there, it will get better. Thanks for another great video.
I realize from the comments that your mother passed away you have my deepest condolences. I have to tell you I made these calzones today and matter of fact, I am eating one now and they are phenomenal. Thank you so much you’re very easy to understand and easy to follow and you don’t spend a lot of time with the blah blah thank you again, and I hope your heart heals soon.
I am glad to see you back. Sorry for your loss, my sympathies.
Thanks for the video Brian, I'm so sorry about your mom.
I use your tomato puree method with the IB-in-the-can method. So clutch. Also, saw your story about losing your mom. I remember losing my dad suddenly almost 2 years ago. Baking and cooking really got me through that time, but while it does get easier, I still have moments where I am reminded of the loss. Rooting for ya, dude.
What I really like Calzones for is essentially a chive delivery system. I am just stuffing my Calzones full of chives and cheese (and often some meat too). Versatility is really one of the things I love about Calzones.
Good to see you get right back up on that horse, brother. I know it's a tough time right now.
Calzones are one of my favourite foods, and this is another in a long line of your incredible looking recipes.
Another great video Bri. Hope you are taking whatever time you need in order to take care of yourself after your loss. Be kind to yourself.
Thanks Marga. I'll be continuing to skip a few Monday posts here and there to take it a little easier in the coming months.
Condolences Brian
Can’t wait to make this thiiiiiiiing brother! I hope you are doing better and wish you and yours peace and comfort while you continue the grieving process.
Thanks mate. I have just discovered your channel. I wanted to make a bread the other day and watch the 3 breads 1 dough video. Since then I’ve made 3 breads a week and have just purchased a Dutch oven because I want to make the “big dog”. You are an inspiring teacher/RUclips creator. Thanks again mate.
Bruv, all in good time. Follow your heart, it will tell you when you need to focus on what. But you know that. Just don't rush things for numbers. We're not going anywhere.
And great video by the way! I will definitely make these this year. Thanks
So sorry for your loss
I know how you're struggling now. We're all so proud of you. You have perfect timing for Calzones. Now I can be ready for Super Bowl weekend by Thursday! And, this year it will be really fun!!! I wish there was more that I could say or do for you both, as you try to navigate this difficult time. XOXO
Glad to have you back!
My condolences on your loss.
Bri, you have the BEST cooking channel among tens of thousands of channels. I too am so sorry for your loss.
I used all purpose flour instead of bread dough, I don't have a bread mixer so I kneaded by hand until I thought I reached the approximate consistency, I used regular store bought mozz and ricotta, and I don't have a pizza steel so I put my flattest cast iron upside down in the oven to use instead (the pan ended up having a slight incline lol).
They were AWESOME. Thank you. My husband thinks I'm the best home cook on the planet now since I started watching your videos. I made your beef burguignon for Christmas and he said it was the best thing he ever tasted in his life. Seriously, you're the best. My sincere condolences to you and your family from mine.
Sorry you’re experiencing this pain right now. I hope you’re able to find peace and joy in the kitchen. And if that’s not the case, that you take the needed time off. We’re not going anywhere🫶🏽
Im so sorry for your loss 😢but love your videos
Brian, so very sorry for your loss. I can’t imagine. Thank you for sharing a small part of your life with us
So sorry about your loss!
nooo not Lorn's fabric scissors! 😂 can´t wait to try these, thanks Bri!
Sending condolences to you and your family, Brian. Very sorry for your loss. 😣
So sorry for your loss, dude.
So sorry for your loss. I'm sure she was very proud of you.
Sorry to hear the news. I’m 40 and literally never cooked or baked anything before finding your channel, and now I bake bread and make pizzas. your mom would be proud of all the lives you touch
Always delivering on the CPFDs and the time-lapses, Brian 🧡 MANY thanks for doing what you do and sharing it with us foodies 😊
All the best Bri - sorry for your loss.
Glad to see you back, wishing you all the best.
Also, this is such a great episode, you’re so enthusiastic and fun
Bro!!!!! I was already gunna be making these TONIGHT! Timing could not be more perfect.
Much love to you and your family dealing with the loss of your mother. I thank her dearly for giving you to this world. Take all the time you need to heal and process 🤙
So sorry for your loss, my condolences. Your videos are awesome and this one is no exception.
Love this. Can't wait to try. Hope you're taking care of yourself. Xx
I’m so sorry for your loss I wish you and your family the best🙏🏾
another excellent video, so sorry for your recent loss!
Bri, thank you so much for your content man! You give me inspiration with every new video! Keep up the amazing work brother, we all love and appreciate what you do!
I just made and they are beautiful! Thank you! Yvonne
I love this channel and it hadn’t been coming through the algorithm for several months. I’m so glad it’s back as a baked from you a number of times and I’ve shared your recipes with your name on them with other people. It’s just a great site.
Man, these look awesome. I'm definitely gonna use this recipe.Thanks for all you do.Continued love to you and your family.💯❤
Thank you so much for this video Brian!!! I made this recipe and ate it for dinner with my family ,and they loved it! :) You are such a blessing for us amateur cooks.
We made these for super bowl this last weekend and they were awesome. You’ve also converted my family to sauce on the outside calzone people now, that was dope
Hey! I’m glad to see you posted. Take care of yourself. I’m so sorry for your loss
You’re an amazing chef and teacher. Sorry for your loss.
Brian....best dancing yet!!! Thank you for the entertainment!
My deepest condolences, may your mom be at peace and may you and yours be conforted in your grief!!!
Thanks for the great video. I'm so sorry for your loss. Your mom must have been so proud of you.
I'm so sorry for your loss. Be strong and keep up the enthusiasm.
I made this last night. Such an incredible meal. Thanks, Bri!
It's really cool to see how a calzone can be made, from the sealing technique to the fix-ins! Also, thank you for the advice for both buying and for making one's own ricotta cheese!
Great video, thanks for sharing! Definitely giving these a go ASAP!
Sending my love and condolences to you and your family Bri. Losing a mother is so hard. Wishing you all the best, take your time to grieve and heal.❤
I’m so sorry for your loss, Brian. I know how it feels. Please know that she’s ok, still alive, but just in another energetic form. She’s alive in you, too, and as everyone here has said, is SO proud of you. You are/were lucky to have each other and learn great things from each other. 🙏🙏🙏❤️❤️❤️🙏🙏🙏
Sorry for your loss bri 😔
OMG !!!
I was hoping that you would do a video on Calzone. I was hoping to graduate from pizza to calzone. Thank You... Your dedication to this channel is amazing !!!
I’m so sorry for your loss Brian and am happy to see you back posting and can’t tell enough how much you’ve improved my bread game. Even after writing your recipe down, I still find myself watching your bread videos while I make your recipe. Thank you so much for all your time and dedication to sharing your craft. 🤘
Love you and your videos brother - thank you and sending all the good vibes to you and your family.
Was looking for this recommendation yesterday. Today when I found it seems you're going through tough times. Wish you well mate and you have a new subscriber.
I love the little details he explains. Very interesting and enjoyable to watch.
Condolences Sir. Be well and thank you for sharing your extraordinary talent with us.
Great job as usual, I’m going to try this on Saturday.
Just gave this a try (albeit halving the recipe) and it was amazing. Super easy, super flavorful.
Sympathies to you and your family. I lost my mom about a year ago. Thank you for a great cooking channel. I've used several of your pizza recipes and look forward to many more.
Good to see you back! I echo messages below, you got me into baking, got a standup mixer, etc. But seeing the calzone reminded me I was thinking of suggesting empanadas from Tucuman (Argentina) as a topic to research and explore... each province of the Northwest of Argentina has its kind. Thanks for your vids.
CPFD
...
the divine unity that is a SauceCheese&Crust is made crystal clear
the experience unfoalds over time like a great story
- you're an awesome cook and great poet too -
Love them recipes, thanks Bri !
Sorry for your loss
Glad to see you back Brian. I hope you and your mom both know how much joy you bring to so many people every day. You the man ❤️
Beautiful calzone. Thank you!
HI Bri, please accept my sincere condolences for your loss... thanks for sharing with us these awesome recipes.
Made these tasty pockets of joy for dinner the other night. The dough rolls out easily and cooks up crisp, yet tender and very yummy. Thank you for the great recipes and easy to follow technics.
Thanks for this recipe Bri! My wife loves calzones. So very sorry for your loss, please take the time if you need too. Either way, take care of yourself.
you are a cooking genius. This is next level stuff.
Recently subscribed and have been binge watching your videos. So sorry to hear about your loss. My father passed away unexpectedly last year and I know how truly difficult it can be. Sending prayers to you and your family. May peace be with you Bri ❤🙏🏼
You tha man Bri! Stay strong homeslice.
I made Ricotta yesterday because of one of your videos. It turned out awesome 😎