Name: Binging with Babish and Sean Evans Battle to Make the Perfect Filled Calzone | Sean in the Wild
Uploaded: 2020-04-04T06:31:19.000Z
Duration: 12 min 35 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Adverbs of degree

either we do two seasons where I'm just on a losing streak.

Or today you're the first ever YouTube food personality to lose to me.

Come Unnatural from McAuley in Carroll Gardens, Brooklyn, where I'm joined by a familiar face friend of the program, Andrew Ray, back in the building.

You know Andrew from his YouTube channel binging with Babish.

We not only recreates dishes from your favorite TV shows and movies, but also gives you go to recipes, kitchen hacks, cooking basics.

Luke Ali, home of some of the best pizza and calzones in all of New York City, to give you the season to send off that you deserve.

It's Calzone versus Calzone, pizza pocket versus pizza pocket.

And then we have a very special guest to tell us.

You know what is your preferred delivery method because, you know, you could just go with pizza.

I feel it's a special occasion when I order a calzone over a pizza pizza.

But then, when I see a calzone on the menu sounds particularly good.

My guess is that you're going to make a calzone that's inspired by a famous TV show or movie.

You know me way too well, Sure, I'm going to make the calzone from Seinfeld.

George describes it to George Steinbrenner.

As containing eggplants, pepperoni and cheese.

Well, mine is not going to be traditional at all.

We're gonna take all the conventions and throw him out the window.

But I'll keep people guessing on what direction we're going to go with that.

So we have been blessed with some of Luke Ali's own pizza dough here, so I'm gonna show you How then Roll it out Very special way.

Just go ahead and give me a nice little bit of flour on the countertop.

You gotta start not quite in the middle, but little bit north of the middle.

And then you want to leave this kind of, like humping the center.

Yeah, that's so And she got this stretched out a little bit in turn sideways and you got this extra dough to sort of make it into a circle.

Once you've got it at this size, we're just going to sort of push it out in all different directions until we get that classic pizzas shape, which is, uh, conventionally, conventionally.

Is there a difference between a calzone dough on a pizza dough?

I think there's a difference in the way you cook it.

I wouldn't say it's a difference in the dough, but you want to go a little bit lower and slower with the heat on a cow zone, because with pizza, you want to blast it with 900 degrees Fahrenheit oven to get those like nice burn marks and bubbles and stuff with calzone you want, you know, more even color.

A whole day's work and got our door right there.

Is that for the making up part which we didn't do way got our dough And Step two is to actually start making this thing.

So since you're going first, how you started Well, I need to prep my eggplant because eggplants are really, uh It's a moist vegetable, Shawn.

And we need to get a lot of moisture out of there.

When we opened up our kill zone, what do you think of eggplant in a calzone?

Honestly, like you don't see that very often in a calzone, Right?

I've seen in Stromboli sometimes and like a veggies from bully.

But I think this with pepperoni and cheese.

I'm just salting the eggplant here just lightly on each side because I want to sweat it out So I'm gonna throw these in about an 800 degrees Fahrenheit oven for like, 30 seconds.

I would set this to 3 75 400 for 15 20 minutes.

Okay, well, now we have the ingredients out into the uninitiated.

Maybe they think, Hey, you just shove a cz many ingredients as you can in the calzone.

We gotta stretch out our dough a little bit more.

Just sort of lay the dough over the toppings and not stretching.

I'm sort of moving the dough around, not lifting it off the table that I'm using my fingers to spread it out Every thinner, going a little bit.

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Binging with Babish and Sean Evans Battle to Make the Perfect Filled Calzone | Sean in the Wild

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