The Pizza Thread

[cityboy-stl]

That`s up to you - the cheeses should be melting easily...
Mozzarella, Parmesan, Gorgonzola, Fontina, Pecorino or Provolone... ​

1. Provel! then maybe 2.Mozzarella 3. Parmesan!

 

[LoveMyPeppermill]

^ but no Gorgonzola! ^

 

[rareboy]

Actually, the mention of gorgonzola has made me want to make a pizza with it again...it has been too long.

Some Prosciutto, mozarella, roasted garlic or caramelized onion and sliced black olives.

Divine.

 

[rareboy]

^Oh...and some carciofi.

 

[pornoboy]

Not my thing - but there is "Pizza Calzone"

​

 

[rareboy]

We make these every so often instead of pizza. Basically the same toppings, just folded over...my preference is also pizza for the perfect topping to crust ratio.

 

[Alistair]

Pizza Calzones are good for the specialty pizza. There’s a chain pizza place here that makes a great meatball calzone and a cheesesteak calzone.

 

[LoveMyPeppermill]

Christian's Italian mamma makes him calzones sometimes, he has said. I think he might also make them himself. Sauce is on the side, for dipping, rather than inside the calzone, which seems sensible.

 

[Peloso]

Just ten seconds too long in the oven and what was destined to be a perfect pizza is now a huge red hot scab.

 

[rareboy]

You know what really elevates a Calzone?

DEEP FRYING it.

 

[LoveMyPeppermill]

I never much liked the deep-fried calzones they sell from food trucks at street fairs here, but that may be just because the crust is too thick and bready.

 

[gsdx]

You know what really elevates a Calzone?

DEEP FRYING it.

There was a restaurant here in Ptbo a few decades ago that served something like a Calzone, but that wasn't what it was called. It was deep fried, though. I went there frequently because of Lawrence, a server who worked there. Thanks for giving me the memory after all these years.

 

[NotHardUp1]

Although I in no way dislike calzones, I like pizza better because of the texture of the toppings roasted instead of baked. That extra chew, and maillard reaction of the toppings to the searing heat, is a real appeal. That said, almost every single time I eat pizza, I eat the slices folded in half, like a calzone, so almost the same thing.

I have some of that good dough from Publix and am going to make a mixed pizza Friday of pepperoni and bacon and maybe some green chilies with the rest of the cheese and sauce.

Still two days off. Keeping calm for now.

The closest thing I've had to a fried calzone is a Nachitoches Meat Pie, and it really doesn't have tomato in it, so is in a different category in my book. It is incredibly good though, like dirty rice in a hot pocket, but with a lot more meat than rice.

 

[me203]

I personally cringe as I ponder the thought of the fat content in a deep fried calzone!

 

[Alistair]

I personally cringe as I ponder the thought of the fat content in a deep fried calzone!

It’s good fat.

 

[LoveMyPeppermill]

There was a restaurant here in Ptbo a few decades ago that served something like a Calzone, but that wasn't what it was called. It was deep fried, though. I went there frequently because of Lawrence, a server who worked there. Thanks for giving me the memory after all these years.

Was Lawrence gay?

 

[gsdx]

^ I had always hoped. He too gorgeous and sexy not to be.

 

[LoveMyPeppermill]

^ I had always hoped. He too gorgeous and sexy not to be.

You never got to slip him your number or ask him out?

 

[gsdx]

^ I wouldn't have had the nerve to do anything like that. Never did. Nor did I have the courage.

 

[ShadowCat]

You know what really elevates a Calzone?

DEEP FRYING it.

In Chicago that changes it to a pizza puff!