if there is one thing i love about your stuff, its that you ALWAYS make it clear that the recipes are a guide, pretty much any ingredient can be changed if needed, or wanted. it always sucks when someone is trying to learn and they are told all of these things are REQUIRED. when they are not. solid videos, and great content.
Galbani makes a double cream ricotta that is dry and very creamy. I use that for my calzones. Love this channel. I'm a native New Yorker that now lives in Connecticut.
My boyfriend is from Long Island and he moved to Canada to be with me; this channel is the holy grail! All these recipes are exactly what he remembers from home. He is craving New York style calzones today so I’m super happy I found this recipe lol
I don't understand why this channel doesn't has that much views and subscribers! It might not be a professional chef but the content is very addictive and high quality.
I am 100% not a professional chef. I actually think it's an advantage because they tend to assume the audience knows too much. Thanks for liking the video!
@@SipandFeast I watch a lot of food shows, you're as good as, if not better than the "professional" chefs. Don't listen to M17, this person wouldn't know Professional if it hit 'em in the face!
While stationed in Mainz Germany, we lived across the street from DaArnaldo’s Italian Restaurant. We ate there 1-3 times per week for almost 4 years. They made the best Calzone I’ve ever eaten as least in part because of their sauce. Looks very similar to yours. Thanks for sharing, Jim.
I watch a lot of cooking instruction shows but rarely do I actually follow the instructions but I tried your chicken picata and it was amazing! As to calzones I am alway6s telling people in New England that a true calzone has ham and ricotta, no one believes me, and your comment about Boar's head is 100% spot on. Thanks for your shows.
This bumped into my recommended because I looked up calzone a few times and I’m really glad it did The video is very informative and really helped me to make great calzone, you have a great charisma in front of camera that the video is not only informative but also entertaining, and the shooting is amazing that when I first saw the video I thought it was a tv show and that somebody just cut it and uploaded it on youtube. Keep up the great work and I’m really glad that I got to see your channel
I'll never forget my first calzone on a supper stop going upstate with a friend and her family in the early '80's. So delicious.. The love of ricotta cheese continues to this day. My go-to here is the Trader Joe's whole milk. It goes with so many things in general, a wonderful cheese product. I appreciate your breakdown of the differences in moisture. Ps, kudos to the basic yet classic boiled ham sliced that way also.. Too many wonderful flavors to ramble on about, I love them all. 😊🍕🍅🧄❤✌
You make some absolutely delicious, but simplest-looking dishes look like they are being served at the dais in Heaven. You even made that calzone, which is hardly composed of bright colors, look like toasty golden manna. That's beyond talent, it's closely approaching a superpower, Mæstro! Bravo! 👌
This is my Favourite food channel, I love Italian American food and I'm gutted that this channel has only been around for about a year! Keep up the fantastic work!!
The Italian pasty lol, thanks for the recipe when i made it i used the cornish pasty crimp on the edge to seal it up out of habit and used a mild sweet chilli sauce for dipping. Different texture and flavours than i am use to but really good, making it with sausage meat with blitized salami added has become a favorite when watching the football along with aussie meat pies, cornish pasties and beer. Take care, God bless one and all.
I'm just dosing on your vids and liking you more and more as we go, how do you not have half the world subscribing to you. Great advice like using already cooked sausage if it's going in a calzone, New Yorker directness, no fucking TH-cam Chef-y airs, consistency, your sense of humor finds its way through (or at least how it is that you're not taking anything too gravely seriously or being prescriptivist). Easy going, you clearly love what you're doing...It's nice to feel like you're a nice quiet corner, but you deserve a ton more followers, and I do hope you get 'em. Happy New Year ✨
Me too. I always make a Cannoli cream. sweetener, Vanilla and almond extract in a bowl. Microwave maybe 5 min to set. Then I keep in in the fridge and have a couple spoonfulls with berries. Best desert ever!!! For those not in the North East. Aldi's has an excellent Ricotta. They sell 2 types, pretty much the same package. Get the one with RED text that is WHOLEMILK. Tastes better.
I'm making some pizza this week so I will prepare extra dough so I can make the calzone. I may try with sopressata. Jim...you are truly inspiring. Thanks
Thank you! Stromboli is coming up real soon. I need to really test the L&B square. There are a couple of recipes out there but who knows how accurate they are.
You have great videos and recipes. I have made the Sicilian pie twice and the family loves it! Thank you!! When I lived in massapequa we went to a pizza called Leonardo's and they made the best spinach artichoke pizza. Not a round but like a Sicilian. Would you ever consider making a spinach artichoke pizza?
What a great memory. This is one of my favorite things from childhood. Going to Jack’s Pizza with my friends for lunch, this is what I got. I think they were a dollar. haha and then 3 zeppoli with powdered sugar in a paper bag. The best! Great video.. your kids are lucky.
I remember paying $2.00 for calzone back in the 70's bronx, ny twice the size . Nowadays I've see them sell for $ 10- 12 depending on filling. Gonna make today thanks for recipe.
Pro tip: Put a few drops of water on with your fingers along the inside rim before you close the calzone. This gives you a better seal and it will break open during cooking less often.
Hi James, If you flatten the edges thinner than you normally would while you’re sealing your Calzone... Then “Roll-up” your edge upwards and crimp your dough. I promise your Calzone won’t open/burst open. 👍🏼👏🏼👏🏼👏🏼
Brother, I didn’t even get to watch it! As soon as I saw the image and read the word “Ricotta,” my mouth started watering!!! Geez! I don’t know the last time I had a calzone, or calzoni! Really, I think it was back in the 80s or the early 90s!!! Mind you, I wrote all this even before watching the episode!!!😂😂😂
@@SipandFeast, I just made one and it was GOOD!!!! Note, I made an authentic Italian street version! Man!!! That was good. I improvised by combining sweet peppers, one shallot, and prosciutto sautéed in extra virgin olive oil and butter; then three sun dried tomatoes, (non dairy) ricotta, freshly shaved Parmesan cheese, and well dried mozzarella, and spices; all were then stuffed in my homemade-very healthy-organic crust. Honestly, that was the BEST calzoni I have ever had; it was very lite, sweet, and not heavy in my stomach. Thanks for your video; it made me slow down enough to make a great holiday treat, for me!😁
Haven’t found it yet, but will you please make New York style anchovy pizza. Growing up parents always ordered half Marguerite and half anchovy pizza. Absolutely terrific. Thanks for your recipes fantastic.😊😊😊😊
So many good pizzerias in NYC metro. Would be cool show idea to take field trips to your favorite local restaurants show the food, then go home and make something similar.
I was eating a calzone I made and went threw a few popular calzone videos but they got too fancy. I love this style and prefer just ricotta and mozzarella. Just how I remember getting them in new york when I lived in Brooklyn. Now in Florida and it's rare to find anything like this here. I always go to L&B when I visit my mom. Just subscribed
There was a place on Staten Island that would deep fry their calzone just like you would cook zepolli minus the powdered sugar on top. Have you ever tried making a calzone in this way? Seemingly nontraditional but they were delicious. My go to was the boiled ham calzone. Great videos, thanks and keep them coming.
Thanks! The fried version is amazing and can be a bit terrifying for a home cook lol. I have plans to make a fried calzone and pizza dough video. I already shot the photos for my website, but haven't yet published the recipe.
Out here in Colorado I buy the pre made dough from King Soopers supermarket. Yes I cheat but i'm lazy. Dough out here is never right anyway. I keep it original with just the two cheeses. adding meat makes it too greasy for me. I Gavone it just the same.
And one more thing the squid ink pasta it’s amazingly good I was surprised with the taste, I thought it was a mistake ordering it but it turned out to so freaking good! Take care...
I've been using a Lodge cast iron pizza pan for years as a oven stone and no problem. However, the steel plate doesn't have a lip which is a plus. Great video and I'm due to make calzone. :o)
@@LoriHall-db2mq I own 22 pieces of cast iron cookware. If it was my only cookware it would somewhat understandable but I also have stainless steel, carbon steel, Corning Ware, Pyrex, aluminum and Red Copper. Please bear in mind I'm also 71 yrs old so lots of years of collecting. lol :o)
I LOVE calzones so much. When I was in college there was this place, a corner lot, small place right off campus, called Slice of Chicago (I went to school at UK in Lexington, KY) and OMG they had amazing pizzas BUT what some of us discovered was their calzones we're out of this world. There were several guys in our circle that were from NY and they always wanted that when ordering. Just their simple ham and cheese calzone (ham, mozzarella and ricotta) was incredible but their "for real" Chicago stuffed crust pizzas were amazing but I only had them a couple times because there was usually like 4 to 10 of us and we couldn't agree on toppings LOL! When I moved back and found it had closed I had to take a moment of silence to mourn this amazing place 😔
Simple ingredients, easy to make and delicious to eat! In Canada, we call them panzarotto (singular) or panzarotti (plural). They are similar but the differences are calzones are generally bigger than panzarotti and calzones are baked where panzarotti are deep fried. Buon appetito! 😋🇮🇹🇨🇦
Hey thanks! Here in New York there is a bit of difference. I shot panzerotti photos and video but haven't published it yet. I make them smaller the a calzone and fry in oil versus baking.
Great Channel!! So many new Views to good food, wich we in Europa serve complete different! Our Italiens always spread the tomatosauce INTO the calzone, but I think to dip it is a great option! THANK YOU!!
Ha! I always get hungry watching your videos :o) Luckily I had leftover pizza and wings for breakfast, my wife brought it home from Buffalo after visiting her sisters. Not as good as fresh but it hit the spot. I may have made calzones but I have made lots of delicious stromboli, which we just called "________" rolls, fill in the blank with what ever it was filled with. My sister made great boiled ham and spinach rolls. I like fried dough - pizza fritte - filled with cheese. All these recommended videos of yours I've got to watch! Your baccala looks exactly like my grandma's. Thanks, you're an excellent teacher, cook, and videographer.
Honestly I use a pizza stone on the bbq uo at my lake cabin in Minnesota and I got an extra large pan at Dollar General cured it like I did my Spanish paella pan for my oven down here in Florida and your NY pizza dough has been a hit and voila! Anna flour is what I use though..
Again I am not disappointed as I make my way through years of content. I haven't seen boiled ham since I left NJ. I used to loved calzones, but they were fried back then. Do they not do that any more?
Jim!! I have a request!! Your version of Authentic Neopolitain Repieno Calzone. I would definitely love to see how you create this classic!! Thanks!! Pat.
I just got a milk goat. So that means cheese, which means whey, which means ricotta. I’m trying to come up with ideas. And this looks like a good one. Last week I made lasagna.
Should of deep fried them, Pizza Town (West Babylon) did that for years. Not the Healthiest way to go, but so yummy. Fellow Long Islander, just subscribed (Glen Cove), Love all the videos !
checking back in on that spumoni clone! also have you tried Scarr's yet? i think he uses a small percentage of wheat flour with the requisite All Trumps..could be a fun experiment.
We spent a lot of time blowing off school at Lafayette in Spumoni Gardens. 😝 Good Times. Have you checked out Di Fara on Ave. J and E. 17th? Very nice...assuming the old guy is still with us. Been awhile.
I love your channel thanks for such informative content, I do have a question though, can I use the Caputo 00 flour for your pizza dough recipe? Thanks
Hey thanks so much! Caputo and other 00 flours are normally recommended for 700f plus. They work really well for those outdoor pizza ovens (Ooni, Roccbox) that get up to 800f plus degrees.. I have heard of people mixing part 00 with regular bread flour and getting good results on a 610f steel. I just haven't tried it yet, so I'm not sure.
Episode 1 of this New York Pizza series has the dough and pizza steel seasoning instructions. Watch it here: th-cam.com/video/pCQl2e_qFS8/w-d-xo.html
if there is one thing i love about your stuff, its that you ALWAYS make it clear that the recipes are a guide, pretty much any ingredient can be changed if needed, or wanted. it always sucks when someone is trying to learn and they are told all of these things are REQUIRED. when they are not. solid videos, and great content.
Galbani makes a double cream ricotta that is dry and very creamy. I use that for my calzones. Love this channel. I'm a native New Yorker that now lives in Connecticut.
My boyfriend is from Long Island and he moved to Canada to be with me; this channel is the holy grail! All these recipes are exactly what he remembers from home. He is craving New York style calzones today so I’m super happy I found this recipe lol
Meeting people from Long Island or New York area is extremely common since the population is massive to the point that it’s like a separate nation
I don't understand why this channel doesn't has that much views and subscribers! It might not be a professional chef but the content is very addictive and high quality.
I am 100% not a professional chef. I actually think it's an advantage because they tend to assume the audience knows too much. Thanks for liking the video!
@@SipandFeast I watch a lot of food shows, you're as good as, if not better than the "professional" chefs. Don't listen to M17, this person wouldn't know Professional if it hit 'em in the face!
While stationed in Mainz Germany, we lived across the street from DaArnaldo’s Italian Restaurant. We ate there 1-3 times per week for almost 4 years. They made the best Calzone I’ve ever eaten as least in part because of their sauce. Looks very similar to yours. Thanks for sharing, Jim.
Solid channel, one of these days the holy yt algorithm is gonna pick you up
Thanks man! One can only hope lol.
They finally did!
It definitely did, that's how I found this channel. :)
This aged well
Fr, the content is great
I watch a lot of cooking instruction shows but rarely do I actually follow the instructions but I tried your chicken picata and it was amazing!
As to calzones I am alway6s telling people in New England that a true calzone has ham and ricotta, no one believes me, and your comment about Boar's head is 100% spot on. Thanks for your shows.
Ham is a very comment ingredients in the Northeast. Thanks for liking the videos!
We can see you're having fun. It shows! You're a natural! Feed that algorithm so the YT faries find you and make you famous!
🐰🐣Happy Easter! 🐣🐰🌷
Thanks very much Marty! At some point I might get a video to really move. Until then I'll keep enjoying the process and feedback from you and others!
This bumped into my recommended because I looked up calzone a few times and I’m really glad it did
The video is very informative and really helped me to make great calzone, you have a great charisma in front of camera that the video is not only informative but also entertaining, and the shooting is amazing that when I first saw the video I thought it was a tv show and that somebody just cut it and uploaded it on youtube.
Keep up the great work and I’m really glad that I got to see your channel
Thanks man! I just to try to improve each video bit by bit and hopefully continue to improve. I really appreciate the feedback!
He's a great teacher and his recipes are worth replicating.
I'll never forget my first calzone on a supper stop going upstate with a friend and her family in the early '80's. So delicious.. The love of ricotta cheese continues to this day. My go-to here is the Trader Joe's whole milk. It goes with so many things in general, a wonderful cheese product. I appreciate your breakdown of the differences in moisture.
Ps, kudos to the basic yet classic boiled ham sliced that way also.. Too many wonderful flavors to ramble on about, I love them all. 😊🍕🍅🧄❤✌
Thank you very much!
You make some absolutely delicious, but simplest-looking dishes look like they are being served at the dais in Heaven.
You even made that calzone, which is hardly composed of bright colors, look like toasty golden manna. That's beyond talent, it's closely approaching a superpower, Mæstro! Bravo! 👌
Thank you so much!
This is my Favourite food channel, I love Italian American food and I'm gutted that this channel has only been around for about a year! Keep up the fantastic work!!
Thanks so much! I plan on sticking around for a long time.
I like British food
There's like 10 really good cooking channels on youtube. How this isn't one of them yet ? It's beyond me........
The white pizzas are amazing looking. Thanks for all the tips.
Lived in RI 40 yrs had great pizza and calzones now live on the Fla/Ga line where we have neither.After watching you I am going to make my own,thanks.
Hope you enjoy the process. Just so you know it took me a long time and a lot of bread flour to get pretty good at it.
How do you only have 12k subs???
This channel is going to explode, in a NY minute. Seriously
I really appreciate that. The best way you can help would be to simply share and like the videos. Again thank you!
Thanks for the tip on the moisture differences on the different ricotta cheeses 👍🏻
Thanks very much!
New York food is the bomb! Glad to be able to replicate from my kitchen in CO
I've only recently discovered this channel. Great great stuff. And that's coming from a Red Sox fan! Great content and terrific advice. Thanks!
Thanks for getting past the fact I'm a Yankee fan haha. Appreciate you watching and commenting!
thanks to this man I've grown to love Italian food
The Italian pasty lol, thanks for the recipe when i made it i used the cornish pasty crimp on the edge to seal it up out of habit and used a mild sweet chilli sauce for dipping. Different texture and flavours than i am use to but really good, making it with sausage meat with blitized salami added has become a favorite when watching the football along with aussie meat pies, cornish pasties and beer. Take care, God bless one and all.
calzone is my favorite and ricotta pie as well! artichoke heart pizza my favorite, gotta have that marinara dipping sauce
I'm just dosing on your vids and liking you more and more as we go, how do you not have half the world subscribing to you. Great advice like using already cooked sausage if it's going in a calzone, New Yorker directness, no fucking TH-cam Chef-y airs, consistency, your sense of humor finds its way through (or at least how it is that you're not taking anything too gravely seriously or being prescriptivist). Easy going, you clearly love what you're doing...It's nice to feel like you're a nice quiet corner, but you deserve a ton more followers, and I do hope you get 'em. Happy New Year ✨
Really appreciate it. Happy New Year!
Spumoni Gardens... Yes, please! These looked awesome, sir!
Thanks! Hopefully soon I'll be able to test them out.
Brooklyn!
Never thought to make calzones but I’m definitely making these...looks so good!
That calzone looks heavenly! Thank you for sharing!
Thanks very much! Appreciate you watching!
Me too. I always make a Cannoli cream. sweetener, Vanilla and almond extract in a bowl. Microwave maybe 5 min to set. Then I keep in in the fridge and have a couple spoonfulls with berries. Best desert ever!!! For those not in the North East. Aldi's has an excellent Ricotta. They sell 2 types, pretty much the same package. Get the one with RED text that is WHOLEMILK. Tastes better.
Thank you for all your videos. They give me the confidence I need to try making them.
Thank you very much!
Going to make those today. Thanks for the great recipe.
Simple but beautifully done. Thanks.
I'm making some pizza this week so I will prepare extra dough so I can make the calzone. I may try with sopressata. Jim...you are truly inspiring. Thanks
Sounds great with sopressata. Hope you enjoy it!
Well, I guess now we need a Stromboli video too... 😝 And ah jeez do I love L&B square pie. Thanks for another great video! Cheers from NJ!
Thank you! Stromboli is coming up real soon. I need to really test the L&B square. There are a couple of recipes out there but who knows how accurate they are.
Maaaaannnnn that Spumoni square is 😍🔥🔥🔥
You have great videos and recipes. I have made the Sicilian pie twice and the family loves it! Thank you!! When I lived in massapequa we went to a pizza called Leonardo's and they made the best spinach artichoke pizza. Not a round but like a Sicilian. Would you ever consider making a spinach artichoke pizza?
this channel rules, thank you!!!
Can't wait to try this recipe, good lookin out you explained everything with vicious efficiency, respect!!!....
Thanks. I try my best.
What a great memory. This is one of my favorite things from childhood. Going to Jack’s Pizza with my friends for lunch, this is what I got. I think they were a dollar. haha and then 3 zeppoli with powdered sugar in a paper bag. The best! Great video.. your kids are lucky.
Nothing beats some zeppoli in a paper bag like that.
I remember paying $2.00 for calzone back in the 70's bronx, ny twice the size . Nowadays I've see them sell for $ 10- 12 depending on filling. Gonna make today thanks for recipe.
Pro tip: Put a few drops of water on with your fingers along the inside rim before you close the calzone.
This gives you a better seal and it will break open during cooking less often.
Thanks for the tip!
Great down to earth channel.
Hi James,
If you flatten the edges thinner than you normally would while you’re sealing your Calzone... Then “Roll-up” your edge upwards and crimp your dough. I promise your Calzone won’t open/burst open. 👍🏼👏🏼👏🏼👏🏼
Everybody go Thumbs Up this dude and pay it forward!
You're a god send! Thanks for your content buddy
I appreciate that!
love this channel, content and your delivery keep up the great work
Thank you very much!
Brother, I didn’t even get to watch it! As soon as I saw the image and read the word “Ricotta,” my mouth started watering!!! Geez! I don’t know the last time I had a calzone, or calzoni! Really, I think it was back in the 80s or the early 90s!!! Mind you, I wrote all this even before watching the episode!!!😂😂😂
Hope you enjoyed it lol!
@@SipandFeast, I just made one and it was GOOD!!!! Note, I made an authentic Italian street version! Man!!! That was good. I improvised by combining sweet peppers, one shallot, and prosciutto sautéed in extra virgin olive oil and butter; then three sun dried tomatoes, (non dairy) ricotta, freshly shaved Parmesan cheese, and well dried mozzarella, and spices; all were then stuffed in my homemade-very healthy-organic crust. Honestly, that was the BEST calzoni I have ever had; it was very lite, sweet, and not heavy in my stomach. Thanks for your video; it made me slow down enough to make a great holiday treat, for me!😁
Haven’t found it yet, but will you please make New York style anchovy pizza. Growing up parents always ordered half Marguerite and half anchovy pizza. Absolutely terrific. Thanks for your recipes fantastic.😊😊😊😊
Garbanzo bean red sauce sealed the deal for me. Good work. 👍
So many good pizzerias in NYC metro. Would be cool show idea to take field trips to your favorite local restaurants show the food, then go home and make something similar.
That's a great idea. My friend does weekly pizza runs to the city every summer and brings back like 40 pies. Di Fara, Patsy's, L&B, etc.
Another solid recipe. Love your channel!
Thanks so much!
I was eating a calzone I made and went threw a few popular calzone videos but they got too fancy. I love this style and prefer just ricotta and mozzarella. Just how I remember getting them in new york when I lived in Brooklyn. Now in Florida and it's rare to find anything like this here. I always go to L&B when I visit my mom. Just subscribed
My favorite thing from our local pizzeria . I like mine with spinach . Yum !
There was a place on Staten Island that would deep fry their calzone just like you would cook zepolli minus the powdered sugar on top. Have you ever tried making a calzone in this way? Seemingly nontraditional but they were delicious. My go to was the boiled ham calzone. Great videos, thanks and keep them coming.
Thanks! The fried version is amazing and can be a bit terrifying for a home cook lol. I have plans to make a fried calzone and pizza dough video. I already shot the photos for my website, but haven't yet published the recipe.
You are making me miss NJ.
Out here in Colorado I buy the pre made dough from King Soopers supermarket. Yes I cheat but i'm lazy. Dough out here is never right anyway. I keep it original with just the two cheeses. adding meat makes it too greasy for me. I Gavone it just the same.
And one more thing the squid ink pasta it’s amazingly good I was surprised with the taste, I thought it was a mistake ordering it but it turned out to so freaking good! Take care...
I've been using a Lodge cast iron pizza pan for years as a oven stone and no problem. However, the steel plate doesn't have a lip which is a plus. Great video and I'm due to make calzone. :o)
Yeah that's the big advantage of having a dedicated plate. I'm due for some calzones too haha.
Love our cast iron pizza pans. No soggy crust.
@@LoriHall-db2mq I own 22 pieces of cast iron cookware. If it was my only cookware it would somewhat understandable but I also have stainless steel, carbon steel, Corning Ware, Pyrex, aluminum and Red Copper. Please bear in mind I'm also 71 yrs old so lots of years of collecting. lol :o)
Another great recipe. Thanks, My Friend.
Thanks very much!
yeah this is exactly what im used to living my whole life in NJ, this channel is 10/10, you even named dropped spumoni gardens
Thanks! That place is the best.
I LOVE calzones so much. When I was in college there was this place, a corner lot, small place right off campus, called Slice of Chicago (I went to school at UK in Lexington, KY) and OMG they had amazing pizzas BUT what some of us discovered was their calzones we're out of this world. There were several guys in our circle that were from NY and they always wanted that when ordering. Just their simple ham and cheese calzone (ham, mozzarella and ricotta) was incredible but their "for real" Chicago stuffed crust pizzas were amazing but I only had them a couple times because there was usually like 4 to 10 of us and we couldn't agree on toppings LOL! When I moved back and found it had closed I had to take a moment of silence to mourn this amazing place 😔
Simple ingredients, easy to make and delicious to eat!
In Canada, we call them panzarotto (singular) or panzarotti (plural). They are similar but the differences are calzones are generally bigger than panzarotti and calzones are baked where panzarotti are deep fried. Buon appetito! 😋🇮🇹🇨🇦
Hey thanks! Here in New York there is a bit of difference. I shot panzerotti photos and video but haven't published it yet. I make them smaller the a calzone and fry in oil versus baking.
@@SipandFeast awesome! Can’t wait to see the video! 😊🇮🇹🇨🇦
Great Channel!! So many new Views to good food, wich we in Europa serve complete different! Our Italiens always spread the tomatosauce INTO the calzone, but I think to dip it is a great option! THANK YOU!!
Ricotta is so so good lol
Tell you a trick use a bit of egg it will keep it closed and crisper on the outside.
Love watching your video your so helpful .
Thanks very much Richard! Hope you're not getting bored with all the pizza😂. I promise a lot more different videos are coming up.
@@SipandFeast No I like learning and my pizza is finely tasting good.
Another awesome video!! Thank you!'
Can’t wait to try a calzone. Thanks for this. Have you ever thought of doing a New Haven style pizza ?
New Haven pizza is definitely on our radar. I'm hoping to do more pizza videos in the fall.
I will pic u up I grew by L N B !😂😂😂
Love your channel, bro
Thank you very much.
Ha! I always get hungry watching your videos :o) Luckily I had leftover pizza and wings for breakfast, my wife brought it home from Buffalo after visiting her sisters. Not as good as fresh but it hit the spot. I may have made calzones but I have made lots of delicious stromboli, which we just called "________" rolls, fill in the blank with what ever it was filled with. My sister made great boiled ham and spinach rolls. I like fried dough - pizza fritte - filled with cheese. All these recommended videos of yours I've got to watch! Your baccala looks exactly like my grandma's. Thanks, you're an excellent teacher, cook, and videographer.
Thanks very much! I do have a chicken roll planned in a month or so and probably pizza fritte as well. I appreciate the support!
@@SipandFeast Sounds great!
This calzone wouldn't betray Ben Wyatt for sure.
Honestly I use a pizza stone on the bbq uo at my lake cabin in Minnesota and I got an extra large pan at Dollar General cured it like I did my Spanish paella pan for my oven down here in Florida and your NY pizza dough has been a hit and voila! Anna flour is what I use though..
So good.
Thank you
“Ok, that’s a really good looking bottom” 😂
Again I am not disappointed as I make my way through years of content. I haven't seen boiled ham since I left NJ. I used to loved calzones, but they were fried back then. Do they not do that any more?
Just found this channel! Love it!
Thank you very much and welcome to the channel!
No tats! Love it, thank you
Lol. Did I mention that in the video or are you just noting that?
Love it! Thanks!
You wife and kid for sure are happy
bought a 12 pack of those crushed tomatoes from amazon- $30 shipped....awesome 👍👏
Great to hear. I order them from Amazon too. Often they are out at the stores I go to.
New York, Jersey and Philly ; ) Great video!
Absolutely! Thanks for liking the video.
Yum!! That is all.
I know what is for dinner tonight... nice and easy.
Thanks Nancy. Enjoy!
Spinach calzone is the best!!!
why this guy not have more views
Thanks for liking the videos!
i love the calzone episode on Seinfeld!
9:12 👍
Jim!! I have a request!! Your version of Authentic Neopolitain Repieno Calzone. I would definitely love to see how you create this classic!!
Thanks!!
Pat.
I'll check it out.
@@SipandFeast Love you brother!! Merry Christmas to you and your lovely family!!!
you just solved my ricotta issues👏👏👏👏
My steel from your link came last week. Can't wait to put it to work. I'm so tired of trying to use the bread stone.
Awesome! Hope it works out great for you.
I just got a milk goat. So that means cheese, which means whey, which means ricotta. I’m trying to come up with ideas. And this looks like a good one. Last week I made lasagna.
I guarantee New Jersey tomatoes are every bit as good or better than any overpriced thing coming out of Italy.
I use Sclafani often. Almost all of my recent videos use the brand.
Should of deep fried them, Pizza Town (West Babylon) did that for years. Not the Healthiest way to go, but so yummy. Fellow Long Islander, just subscribed (Glen Cove), Love all the videos !
I love it that way but not the mess. I shot a fried version (panzerotti) and will post soon hopefully. Thanks for the sub!
checking back in on that spumoni clone! also have you tried Scarr's yet? i think he uses a small percentage of wheat flour with the requisite All Trumps..could be a fun experiment.
your calzone looks delicious. I live 5 minutes away fro L & B Spumoni Gardens
We spent a lot of time blowing off school at Lafayette in Spumoni Gardens. 😝 Good Times. Have you checked out Di Fara on Ave. J and E. 17th? Very nice...assuming the old guy is still with us. Been awhile.
Two great places for sure.
I love your channel thanks for such informative content, I do have a question though, can I use the Caputo 00 flour for your pizza dough recipe? Thanks
Hey thanks so much! Caputo and other 00 flours are normally recommended for 700f plus. They work really well for those outdoor pizza ovens (Ooni, Roccbox) that get up to 800f plus degrees.. I have heard of people mixing part 00 with regular bread flour and getting good results on a 610f steel. I just haven't tried it yet, so I'm not sure.
You are so cute! Love these old videos. But love the new ones too… with the taste tester
Is cast iron as good as the steel you're using? Gets as hot?
AND NOW I WANT A CALZONE.
Me too lol! It's been awhile since I've made pizza dough. Soon though, I'll start making more pizza videos for the cooler weather.