Jessica Badalana

This is how the calzone was born, to be honest. The calzone was an accident.

Okay, so I use semolina or cornmeal on my pizza peel. And then I shape my dough most of the way on a floured surface. And when it's most of the way to the size that I want it to be, then I transfer it over to the peel. But then the clock is ticking. Like I'll finish stretching it just to get the size that I want it to be. But then it's like, you got to go.

Okay, so I use semolina or cornmeal on my pizza peel. And then I shape my dough most of the way on a floured surface. And when it's most of the way to the size that I want it to be, then I transfer it over to the peel. But then the clock is ticking. Like I'll finish stretching it just to get the size that I want it to be. But then it's like, you got to go.

Like then you need to top it and you need to get in the oven. And then this just recently happened with my brother. He and I were making pizzas together and he got immediately like cracking on forming the second one. So we had one in the oven and then he started to build the second one on the pizza peel. But the one in the oven, you know, it took 10 minutes.

Like then you need to top it and you need to get in the oven. And then this just recently happened with my brother. He and I were making pizzas together and he got immediately like cracking on forming the second one. So we had one in the oven and then he started to build the second one on the pizza peel. But the one in the oven, you know, it took 10 minutes.

And meanwhile, that dough is sitting on the peel. getting stickier and stickier and stickier.

And meanwhile, that dough is sitting on the peel. getting stickier and stickier and stickier.

And, you know, I hear people say like, oh, just check if it's sticking and you can lift up the edge and throw some more semolina or cornmeal under it. Well, good luck to you. Like doing that with a top pizza, I think it's really challenging. But, you know, when inevitably it happens that your pizza rolls in on itself.

And, you know, I hear people say like, oh, just check if it's sticking and you can lift up the edge and throw some more semolina or cornmeal under it. Well, good luck to you. Like doing that with a top pizza, I think it's really challenging. But, you know, when inevitably it happens that your pizza rolls in on itself.

I mean, if you discover it's sticking before you get in the oven, like just go calzone, just fold over that dough on itself.

I mean, if you discover it's sticking before you get in the oven, like just go calzone, just fold over that dough on itself.

Because calzones are delicious.

Because calzones are delicious.

Oh, yes.

Oh, yes.

Solid advice. I think we have one more question. Let's hear it.

Solid advice. I think we have one more question. Let's hear it.

I'm about to blow your mind. Okay. So I, my preferred, well, first of all, there's nothing wrong with eating pizza cold out of the fridge.

I'm about to blow your mind. Okay. So I, my preferred, well, first of all, there's nothing wrong with eating pizza cold out of the fridge.

One of the universe's greatest foods.