"I regret biting into it while it was still that hot....a little bit" Fantastic job Tom! I love how you incorporated your baking background on this cook. All of the calzones looked really good. 👍🏼
My buddies grandmother was Sicilian and would always make me some Calzone each year. I just installed a Chicago Brick Oven this year and will definitely combine these two to make my own version of her Calzone in wood fire oven. Thanks once again for dropping the knowledge and inspiration.
As far as using pizza dough after storing in the fridge... I do it all the time and I actually prefer it. It is easier to work with and has developed more and better flavor. The long slow fermentation in the fridge helps any kind of bread dough as well. Most pizza places I have talked to are using dough that is 2 to 3 days old.
Looks so good, thank you!! Looks like pizza oven could be used to cook meat pies as well. Would love to see you tackle a beef or chicken meat pie. Could even see pizza dough working for the recipe.
I prefer my dough fermented at least over night in the fridge. 3 days, even better. Gives a extra little added tang to the whole thing. And the added benefit of easier to work dough. I also like hard salami and a good ham, both par cooked to remove moisture. Definitely need that sauce for dipping. Sometimes I like to live dangerously and add a Tbsp or 2 of sauce directly inside on top of everything before I seal it up. If the sauce is cooked down to be very thick, too much moisture isn't a problem and the extra added flavor inside is worth it. Then when you also dip, you get 2 flavor profiles from that same sauce.
I once made an omelet and used a day old dough ball and made a calzone then I deep fried it. The omelet could have been better but the idea worked out quite well.
God damn I need stop watching so many chef Tom videos. The stuff he makes is sooo fkn good and then I look at what I ate for dinner today and it makes me hate my life lol!
The traditional italian calzone has sauce in it with buffalo mozzarella. If you go for the ricotta version, you can add some pre-cooked rapini (with olive oil and garlic). Enjoy!
When you’re cooking with one of these larger ovens, do you keep the chimney damper wide open and control temp with the fire? What’s the purpose of the damper?
That's insane If you want to take it to perfection you should definitely use your hands to stretch the dough, so that you won't loose air and fluffyness at the end
hi, great set of vids’ truly well done and informative! As for sautéing tomato sauces in cast iron, isn’t the real concern is de-conditioning the cast iron?
Not an issue if you take good care of your cast iron. After cleaning our skillets, we warm them on the stove and rub a thin layer of oil into them. Do this every time and they stay in good shape. Thanks for the question.
Chef 👨🏽🍳 I have been watching you for a long time now and I don’t know if you have done a hole hog video but your great instructions on cooking if phenomenal if you have a video already please let me know or if you haven’t go borrow a rig and put a hog on brother your the Best 👍🏾🙏🏾
Guess who got Calzone yesterday? :). I was not able to buy riccota, but got mascarpone instead. Got 4 versions of this calzone, because each family member likes it different ;). Instead of sausage I've used fried (salt only) chicken boneless thighs - with crunchy finish. And it turned amazing. I was too lazy to fire my ooni 3, but oven with pizza stone was enough. instagram.com/p/CBxsucABEQj/ - thanks for inspiration.
I've found aged pizza dough is actually better! Still a work in progress but my current method is to make a biga using all the water, an equal weight flour and half the yeast. I age that in the fridge at least 72 hours and sometimes up to a week. On baking day I add the rest of the ingredients and proceed normally. You can age the full recipe as well, but after 2-3 days the gluten breaks down so much it's impossible to work with.
I liked everything about this....until I looked up the price. While I can afford it at the moment, that's a huge investment for one or two cooks a week or a month. I'm subscribed and liked this video regardless of the pizza oven. Are there other options that achieve the same results? More like below $500?
"I regret biting into it while it was still that hot....a little bit" Fantastic job Tom! I love how you incorporated your baking background on this cook. All of the calzones looked really good. 👍🏼
These videos make me want to get every single type of grill I don’t need
That's negative thinking, you obviously need every type of grill you don't have.
I know right :D
Please never stop making videos, I love every episode so easy to watch and love trying to recreate them at home. great stuff Tom keep it up.
My buddies grandmother was Sicilian and would always make me some Calzone each year. I just installed a Chicago Brick Oven this year and will definitely combine these two to make my own version of her Calzone in wood fire oven. Thanks once again for dropping the knowledge and inspiration.
Love using my Ooni Karu to make calzones and stromboli!! Great new recipes to try! Thank you!
Man you have become my favorite cooking channel by far. Keep up the awesome cooks!!
BEAUTIFUL!!
WOW WOW WOW WOW WOW! BARKING FOR THIS ONE
Man that’s looking mighty fine. Y’all keep up the great work
Ben deen
Love that toasted Parmesan tip
It's pure fun and perfect entertainment watching your videos + great recipes and ideas to make mouthwatering dishes 👍👍👍
Thanks for the advice on the cast iron we have typically keep tomatoes way from it
Great job brother!
I did pesto, dry mozzarella, spinach and smoked salmon calzones. They were amazing!
I added some Italian elk sausage in one and a did a venison polish sausage in another...wild game kicked up a few notches. Thanks for the great recipe
Really interesting,thanks.
Broooooooo, you are a beast.... trying this one tonight!
first try...love you brother! wish i had your grill selection.
Your pizza dough recipe is amazing, I've made many homemade pizza's so far for my familly....thank you so much!
That's great to hear!
Nice job Chef. Gonna give it a shot in my UUNI Pro.
those look amazing!! have to brush it with garlic butter at the end!
Thanks...I've wet the floor because I'm too much salivating!! Great job
Looks tasty Chef
Tom that pizza oven is so amazing. One day I will have one
As far as using pizza dough after storing in the fridge... I do it all the time and I actually prefer it. It is easier to work with and has developed more and better flavor. The long slow fermentation in the fridge helps any kind of bread dough as well. Most pizza places I have talked to are using dough that is 2 to 3 days old.
Looks so good, thank you!! Looks like pizza oven could be used to cook meat pies as well. Would love to see you tackle a beef or chicken meat pie. Could even see pizza dough working for the recipe.
I love to use a combination of ground chicken mixed with Italian sausage, use the same combination for lasagna also.
Everyone love a clean DECK
I prefer my dough fermented at least over night in the fridge. 3 days, even better. Gives a extra little added tang to the whole thing. And the added benefit of easier to work dough. I also like hard salami and a good ham, both par cooked to remove moisture. Definitely need that sauce for dipping. Sometimes I like to live dangerously and add a Tbsp or 2 of sauce directly inside on top of everything before I seal it up. If the sauce is cooked down to be very thick, too much moisture isn't a problem and the extra added flavor inside is worth it. Then when you also dip, you get 2 flavor profiles from that same sauce.
I once made an omelet and used a day old dough ball and made a calzone then I deep fried it. The omelet could have been better but the idea worked out quite well.
Awesome as always! What about freezing pizza dough??? Ever try? Thanks so much
Dang yummmmm
God damn I need stop watching so many chef Tom videos. The stuff he makes is sooo fkn good and then I look at what I ate for dinner today and it makes me hate my life lol!
And the Calzone Crave has arrived!!! I figure in the next few days I'm going to be eating a Calzone with ham!! And maybe some other goodies!!!!!
The traditional italian calzone has sauce in it with buffalo mozzarella. If you go for the ricotta version, you can add some pre-cooked rapini (with olive oil and garlic). Enjoy!
I was forgetting, put also some sauce on the outside of the calzone, it will keep the crust more softer and tasty.
In Italy the small version is called "panzerotto". Usually is deep fried, but it can be also cooked in the oven! :D
When you’re cooking with one of these larger ovens, do you keep the chimney damper wide open and control temp with the fire? What’s the purpose of the damper?
Just curious why you prefer hand rolling vs a actual roller. Thin wood fired pizza sounds amazing. Some of these pizzas had huge puffy crust
try roasted rapinni in those sausage calzones!
Looks great 👌👍. Would love to know where you get one of those sliding grates for my pizza oven. Anyone know?
Great video. Where do I get that handy wood crate for the oven? Do you guys sell it?
That's insane
If you want to take it to perfection you should definitely use your hands to stretch the dough, so that you won't loose air and fluffyness at the end
Did you forget to dip into that delicious sauce?!? Great video
Long time fan here. Have you ever made chicken schwarma on the pellet grill? Would love to see a video on that!
hi, great set of vids’ truly well done and informative! As for sautéing tomato sauces in cast iron, isn’t the real concern is de-conditioning the cast iron?
Not an issue if you take good care of your cast iron. After cleaning our skillets, we warm them on the stove and rub a thin layer of oil into them. Do this every time and they stay in good shape. Thanks for the question.
Wasn't expecting to see cast iron and tomato together but ya'll know better than me. Calzones looked good.
After cleaning our skillets, we warm them on the stove and rub a thin layer of oil into them. Do this every time and they stay in good shape.
"Hot pocket!" - Jim Gaffigan (2005)
jalapenos, bacon and cheese! I'm a Texas boy so those flavors scream to me.
Chef 👨🏽🍳 I have been watching you for a long time now and I don’t know if you have done a hole hog video but your great instructions on cooking if phenomenal if you have a video already please let me know or if you haven’t go borrow a rig and put a hog on brother your the Best 👍🏾🙏🏾
We've talked about it! Hopefully it will come together some day soon!
Imagine watching when you are hungry😢😢😢....but 👍👍👍👍👍👍👍👍👍👍😊
Y’all get a new camera? Toms lookin ca-risp! Hahaha!!!
haha, "I kinda regret eating that...no i don't"
Chef Brit's "gratuitous cheese" theme follows to this recipe.
Let's see some bloopers! 🙃
Ladies love a clean deck.
Classic strombolli
reckon a garlic prawn would rock
Graziono sausage in a Iowa is the best. Go ahead get some
You won’t be disappointed
HAPPY FATHER'S DAY SIR
Can you do a Hoosier pork tenderloin?
Eating peanut butter sandwich and watching.
For those wondering, real pizza pros cold ferment their dough up to 3 days. Next day dough should be better than fresh.
Yes! The longer the dough has to ferment the deeper the flavor, but you can make a tasty dough in a few hours, as well. Thanks!
Guess who got Calzone yesterday? :). I was not able to buy riccota, but got mascarpone instead. Got 4 versions of this calzone, because each family member likes it different ;). Instead of sausage I've used fried (salt only) chicken boneless thighs - with crunchy finish. And it turned amazing. I was too lazy to fire my ooni 3, but oven with pizza stone was enough. instagram.com/p/CBxsucABEQj/ - thanks for inspiration.
I need that fleece my dude. Where can I get it?
Same.
tomato sauce can ruin the seasoning of the cast iron, i would recommend using something steel
I'm now debating if Runza sandwiches should be classified as calzones. Help Chef Tom!
🤔
I've found aged pizza dough is actually better! Still a work in progress but my current method is to make a biga using all the water, an equal weight flour and half the yeast. I age that in the fridge at least 72 hours and sometimes up to a week. On baking day I add the rest of the ingredients and proceed normally. You can age the full recipe as well, but after 2-3 days the gluten breaks down so much it's impossible to work with.
You forgot the link ????
Ben Wyatt approves this message.
daaaaaaaaaaang
If only we could all have sponsors...
But dang that loooks good and I hate calzones
I liked everything about this....until I looked up the price. While I can afford it at the moment, that's a huge investment for one or two cooks a week or a month. I'm subscribed and liked this video regardless of the pizza oven. Are there other options that achieve the same results? More like below $500?
🤤🤤🤤🤤
damn
"If fat means flavor then I'm F!@#$%G Delicious" - Sam The Cooking Guy
Could you show us how to smoke a leg of lamb?
is it just me or every time you try to pour olive oil, it always acts like this... nothing... nothing... nothing... HALF THE BOTTLE!!! LOL
A Stromboli would pretty much be this exact video just add more ingredients.
Nick Cutler no ricotta though, that shit is gross.
Pepperoni, bacon, sausage, mozzarella...
Wood fired calzone? how is calzone gonna get a job now?
never imagined this would happen to me today
É bello vedere così tanti errori in una ricetta.
2 vegans thumbed this down for looking so good
Where is you pizza dough recipe???
www.atbbq.com/thesauce/recipes/how-to-make-pizza-dough/
Good job not getting all the cheese tangled up in your beard!
2nd try
can you guys stop showing awesome products i only have so much space
Not enough filling too much dough
Calzones smell good, but wayyyyyyyyyyy too much dough man
Why did wood fire calzone
They wood fire everything. Literally.
….To get to the other side!
So, it’s basically a terrible looking empanada. Huh?
it's a pizza... though deep frying it might be fucking awesome sauce.