FAMOUS CALZONE FROM CHEZ PANISSE RESTAURANT
This is a fixture on the Cafe menu at Chez Panisse. It has such great proportions, that I never change anything when making it. When you break the top of the calzone after it comes out of the oven, the aroma is dazzling. If you don't have Bucheron cheese, or prosciutto, or thyme and marjoram, wait until you do to make it. There are no substitutes for how good all these things go together.
Provided by Jangomango
Categories European
Time 1h
Yield 4 small calzone
Number Of Ingredients 11
Steps:
- Combine filling well and set aside.
- May be made several hours in advance and refrigerated.
- Preheat oven with pizza bricks already inside to 450* F.
- Roll the dough out into 4 circles.
- It has to be as thin as possible otherwise the dough doesn't cook on the inside.
- Put 1/4 of the filling on one half of one circle of dough, leaving an inch of margin space all around the edges.
- Moisten the edges with water and fold the other half over the filling to make the edges meet.
- Seal it tightly.
- Repeat this with the other three dough circles.
- Do not prick holes in it, and patch any holes you've accidentally made as tightly as you can.
- You are aiming for a steam-tight calzone.
- Put the calzones gently onto a pizza paddle, two at a time, on which you've flung some polenta, flour or cornmeal for ball bearings and slide them onto pizza bricks.
- Bake for about 15 minutes until quite brown on top.
- At the restaurant, it always arrives just a little charred on top.
- Remove from oven and brush with a little olive oil.
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Rachelle
[email protected]This calzone was amazing! The dough was perfectly cooked and the filling was so flavorful. I will definitely be making this again.
Joy Sawe
[email protected]I've made this calzone a few times now and it's always a hit. The dough is easy to work with and the filling is delicious. I like to add a bit of extra cheese to the filling, and I also like to brush the calzone with olive oil before baking it.
Rupa Moni
[email protected]This calzone was delicious! The dough was light and fluffy, and the filling was packed with flavor. I will definitely be making this again.
Lucia Lopez
[email protected]I was so excited to try this recipe, but it was a bit of a disappointment. The dough was too thick and the filling was bland.
Modd Tlop
[email protected]This calzone was amazing! The dough was perfectly cooked and the filling was so flavorful. I will definitely be making this again.
Minhas Meo
[email protected]I've made this calzone a few times now and it's always a hit. The dough is easy to work with and the filling is delicious. I like to add a bit of extra cheese to the filling, and I also like to brush the calzone with olive oil before baking it.
Bilawal Anxari
[email protected]This calzone was delicious! The dough was light and fluffy, and the filling was packed with flavor. I will definitely be making this again.
Rizvi
[email protected]I was so excited to try this recipe, but it was a bit of a disappointment. The dough was too thick and the filling was bland.
Badsha Fahad
[email protected]This calzone was amazing! The dough was perfectly cooked and the filling was so flavorful. I will definitely be making this again.
Jennifer Kamsi
[email protected]I've made this calzone a few times now and it's always a hit. The dough is easy to work with and the filling is delicious. I like to experiment with different fillings, but the classic combination of ricotta, mozzarella, and spinach is always a winne
Qasim Muneer
[email protected]Chez Panisse is one of my favorite restaurants so when I saw this recipe for their famous calzone I had to try it. It did not disappoint! The dough was so light and fluffy and the filling was packed with flavor. I will definitely be making this again