YTread Logo
YTread Logo

Binging with Babish: Calzones from Seinfeld

Feb 20, 2020
It's a calzone sir, how's everything, eh, yeah, let's see how it went, let's take a look at that big jug, he wants to try some, come on, pass him over here, he's a good boy, okay, let's do what we have in this thing, cheese, pepperoni eggplant, huh, that's a great thing, okay, let's get back to business, here you go, very good, very good, excellent, excellent, little gaozong, you have the echo, get up, okay, a little jealous okay go go hey what's up guys welcome back to

binging

on

babish

? this week we will be taking a look at Seinfeld's underwear for all you Parks and Rec fans out there, don't worry I will explore the low calorie underwear area in a future episode but before we do anything I want to talk about one thing or rather two pizza stones: pizza stones, one placed on the bottom rack of your oven and the other on top or even better, a pizza steel on the bottom and a pizza stone on top creates a small oven inside your oven that pops your pizza or calzone with additional radiative heat from both top and bottom When the time comes, we will preheat them in an oven on high for an hour before using them, but long before that we must start making our dough so that 360 milliliters fit into the bowl of the stand mixer. of warm water to which we will add approximately 3 grams of active dry yeast or approximately 1 teaspoon and 2 grams are approximately half a teaspoon of natural white sugar.
binging with babish calzones from seinfeld
This will be a nice little snack for our yeast as we let it rise for 10 minutes before adding 600 grams of bread flour to give our dough about 60% hydration, you can use all purpose flour but I found that it needs a higher hydration, more than 65 to 70%, and bread flour simply produces a better texture in the final product. Anyway, you will notice that we add about 6 grams or 1 teaspoon of kosher salt to the flour before kneading on medium speed for approximately 5 minutes, after which we should have a sticky and flexible dough that we will pre-divide into the desired quantity. portions, then we stretch each divided portion into a taut ball, the rounder and tighter it is, the easier our job will be later, so we are going to engage in a practice employed by many New York pizzerias that is making dough ahead of time and letting it ferment cold in the refrigerator these quarter dough recipes are perfect for individual pizzas but for the calzone we need a double portion of dough since it is effectively a double pizza double pizza double pizza stones double dipping coincidence I don't think so, in a bowl well oiled, cover with plastic wrap and refrigerate for three days.
binging with babish calzones from seinfeld

More Interesting Facts About,

binging with babish calzones from seinfeld...

Cold fermentation accomplishes a number of things which I will illustrate later, for now we need to make a quick pizza sauce. I've done this several times in the program, so I'm going to go through it quickly and in a blender jar goes a 28 ounce can of San Marzano tomatoes half of the small onion, chopped 2 small cloves of garlic, blended each of oregano dried basil and crushed red pepper flakes, if you want a little spice then beat this mixture in one second pulses until relatively smooth, doing this at high speed would incorporate air bubbles into the sauce which is bad unless you like orange. pizza sauce we'll also season it with a little kosher salt and freshly ground pepper for seasoning, of course, and then if all you're making is pizza, you're pretty much set.
binging with babish calzones from seinfeld
Personally, I like my pizza sauce. It is cooked in the oven but for the sauce that we are going to serve with the calzone I want to cook it on the stove for about 30 minutes maybe it was a splash of water to prevent it from thickening since we are barely We are going to wet our calzone if we want to cook something of that raw tomato flavor and let it get a little sweet. Put that aside because now I'm going to demonstrate why cold fermentation is so important. Here we have the same recipe. Pizza dough I just made fresh and didn't let it ferment cold, just out loud so it could rise at room temperature for two hours.
binging with babish calzones from seinfeld
I'm going to start by generously flowering both it and my work surface and then start spreading it out, like Mark Iacono taught me. this method where you roll out two ends leaving a sort of mound of unrolled dough in the middle that you can then rotate and roll from the center thank goodness for visual aids because my description was pretty confusing, then we'll move We pass the dough repeatedly over our knuckles until gravity stretches it to a round of about 10 inches and now to finish our pie we need to prepare the pizza peel by sprinkling it with a little coarsely ground cornmeal which will allow our pizza to slide off.
Take it out and put it in the oven with ease, take care of the final shaping and stretching and then it's time for the sauce and cheese, that's OP, the cake goes with a few generous spoonfuls of our raw tomato sauce that we are going to spread almost until the end. edges, then I'm going to hit this guy with some Findley's sliced ​​whole fresh mozzarella. Our oven has been preheating to 550 degrees Fahrenheit for an hour, so these pizzas will cook very quickly. Mine came out like this in about five minutes and you might notice that. it's quite thin and unimpressive it's flat there are no blisters or bubbles one could even call it biscuit like the double stone setup does a great job of charring the bottom like in a real pizzeria but let's see what happens when we use our cold to make dough At this point more gluten has developed which will improve the texture of the dough, it has fermented slightly which will improve its flavor and as you can see the yeast has been much more active creating a much better rise in the ridges and giving us those nice bubbles and charred spots we expect from pizzeria pizza, you can definitely make quick unfermented pizza dough just triple-b this in the recipe and don't expect it to look that good or taste that good anyway now that We now have our pizza dough mastered, it's time to not know the juice, it's time to tackle our calzone.
George specifies three different fillings, one of which is eggplant, which I will start by cutting and placing on a wire rack and rimmed baking sheet and lightly salting both sides with kosher salt. This will not only season our eggplant, but will also make it cry bitter tears - literally, after about 30 minutes, you will notice that a visible brown liquid has materialized on the eggplant slices. We'll just tap it away. with a paper towel maybe taste the paper towel a little to show that it's actually bitter, although it's a little dramatic, so tone it again next time and be sure to rub both sides of the eggplant next.
Which I should have done earlier and lined my baking sheet with aluminum foil for easier cleanup. Place the rack back on top and prepare to grill first and season these guys with some freshly ground black pepper and a few healthy glugs of olive oil. which will help both the flavor and the color, then these guys go into a corner oven degrees Fahrenheit for 20 to 25 minutes until they are nice golden brown and soft, set them aside to cool a little and then they will be ready to a litany of roasted eggplant applications including, but not limited to, calzone filling, although I'm a little worried about long strands of eggplant coming out of my calzone, so I'm going to go ahead and cut them into more manageable pieces and we're finally ready to make some folds. half a pizza here we have our cold fermented dough that we are going to let rest at room temperature for two hours or until it doubles in size and then doing everything possible to maintain its roundness we are going to take it out of the bowl generously coated with flour on both sides and then roll it out using the same method as before and remember that this is twice the dough as the individual pizzas above, so it will be considerably larger when you use the same knuckle over knuckle method to stretch it out to about as wide as we can, after While all New York pizzerias are known for many things, small

calzones

are not one of them.
Now, on the inside half of the circle, we're going to start spreading a bunch of high quality ricotta, making sure to leave it. a two to three inch space on the outside, next we highlight it with some pepperonis, we top our pepperonis with our chopped roasted eggplant and then we top it with a lot of thinly sliced ​​fresh mozzarella cheese and then it's time to turn our toppings in fillings fold the dough trying to cover it instead of stretching it and then we'll close this whole thing up just using a pizza cutter to trim off the excess no egg beaten no butter no mess no fuss pizza cutter Teenage Mutant Ninja Turtle Optional we'll just close it up a little the edge to make sure it is completely sealed.
I'm going to tuck the calzone tips in a little to make sure they fit on my pizza peel, which of course I'm going to do. sprinkle with coarsely ground cornmeal place the calzone on top make any last minute adjustments. I'm going to flip it over so that the thickest part is facing the hottest part of my oven and then it's time to move this guy between our two stones so it could take anywhere from 5 to 15 minutes depending on the heat of the oven, then we'll immediately cut this guy in half, which prevents steam from soaking the crust from the inside out, and take a look at a cross-section of cheesy calzone.
Marred only by liquid buildup, you can see around the bottom of the area, the calzone, while still absolutely delicious, has fallen victim to overly moist artisanal fillings and, although it is an obvious and undisputed member of the Clean Plate Club, the Milky Way or whatever. This is really bothering me, so let's see if we can't take some simple steps to reduce the humidity within our area which, as a sentence, doesn't sound very good. First, we're going to drain the ricotta a little by lining a sieve with four layers of cheesecloth and place all of that in a bowl, pour in the ricotta, cover with plastic wrap and drain overnight.
Alternatively, you can weigh it down with something heavy like a jar and let it squeeze the moisture out of the ricotta for 20 minutes. 30 minutes then I'm going to use shredded full-fat, low-moisture mozzarella. Place a small layer of insulation on the thinner side of the dough round. Note that this plastic wrap really loves cheesecloth. Take a look at our bounce, that's not much, but. it's a few spoonfuls that won't end up in our calzone and will continue as before, layering toppings, folding everything closed, sealing, showing it's a cutter and throwing everything into our oven that's been on high and preheated for an hour and that's . looking amazing, this time I'm going to take out the Mezzaluna, so I look like an adult opening my pocket of giant pizza and I was relieved to immediately see that our problems were known or that a little doming was happening in the inside of the calzone, but in its For the most part we have reached the pinnacle of the art form here.
I've had a lot of pizza and

calzones

recently, so I'm going to cut this into four Z's to share. Briefly admire the hell of melted cheese before. using it immediately to burn my mouth, buttocks burned a little, but I actually like that and everything is just amazing, make one now or rather in three days, sorry.

If you have any copyright issue, please Contact