#calzones — Public Fediverse posts

Angeli’s Pizzeria to open Ellicott City restaurant

Angeli’s Pizzeria plans to open its first restaurant outside of Baltimore, and its sixth location overall. The Baltimore pi…
#dining #cooking #diet #food #Italianfood #Angeli'sPizzeria #baltimorefishbowl #calzones #ellicottcity #ForestGreenShoppingCenter #Italia #Italian #ItalianFood #italiano #italy #liquorboard #MarcusDieterle #Pasta #Pizza #restaurant
https://www.diningandcooking.com/2726354/angelis-pizzeria-to-open-ellicott-city-restaurant/

Angeli’s Pizzeria to open Ellicott City restaurant

Angeli’s Pizzeria plans to open its first restaurant outside of Baltimore, and its sixth location overall. The Baltimore pi…
#dining #cooking #diet #food #Italianfood #Angeli'sPizzeria #baltimorefishbowl #calzones #ellicottcity #ForestGreenShoppingCenter #Italia #Italian #ItalianFood #italiano #italy #liquorboard #MarcusDieterle #Pasta #Pizza #restaurant
https://www.diningandcooking.com/2726354/angelis-pizzeria-to-open-ellicott-city-restaurant/

Angeli’s Pizzeria to open Ellicott City restaurant https://www.diningandcooking.com/2726354/angelis-pizzeria-to-open-ellicott-city-restaurant/ #Angeli'sPizzeria #BaltimoreFishbowl #calzones #EllicottCity #food #ForestGreenShoppingCenter #Italia #Italian #ItalianFood #italiano #italy #LiquorBoard #MarcusDieterle #Pasta #Pizza #restaurant

Angeli’s Pizzeria to open Ellicott City restaurant https://www.diningandcooking.com/2726354/angelis-pizzeria-to-open-ellicott-city-restaurant/ #Angeli'sPizzeria #BaltimoreFishbowl #calzones #EllicottCity #food #ForestGreenShoppingCenter #Italia #Italian #ItalianFood #italiano #italy #LiquorBoard #MarcusDieterle #Pasta #Pizza #restaurant

Roma’s Italian Bistro to open Grapevine eatery | Grapevine – Colleyville – Southlake https://www.diningandcooking.com/2716462/romas-italian-bistro-to-open-grapevine-eatery-grapevine-colleyville-southlake/ #Barbecue #BistroFood #calzones #FamilyOwned #Grapevine #hawaiian #Italia #Italian #ItalianBistroFood #italiano #italy #MargheritaDishesAlsoIncludeGarlicBread #MinestroneSoup #Pasta #Pizza #RomasItalianBistro #salads #SeaFood #Stacey'sFurniture #SubSandwiches

Roma’s Italian Bistro to open Grapevine eatery | Grapevine – Colleyville – Southlake https://www.diningandcooking.com/2716462/romas-italian-bistro-to-open-grapevine-eatery-grapevine-colleyville-southlake/ #Barbecue #BistroFood #calzones #FamilyOwned #Grapevine #hawaiian #Italia #Italian #ItalianBistroFood #italiano #italy #MargheritaDishesAlsoIncludeGarlicBread #MinestroneSoup #Pasta #Pizza #RomasItalianBistro #salads #SeaFood #Stacey'sFurniture #SubSandwiches

Roma’s Italian Bistro offers New York-style pizza, pasta in Grapevine | Grapevine – Colleyville – Southlake https://www.diningandcooking.com/2716179/romas-italian-bistro-offers-new-york-style-pizza-pasta-in-grapevine-grapevine-colleyville-southlake/ #Barbecue #BistroFood #calzones #FamilyOwned #GarlicBread #Grapevine #hawaiian #Italia #Italian #ItalianBistroFood #italiano #italy #margherita #MinestroneSoup #Pasta #Pizza #Roma'sItalianBistro #salads #SeaFood #StacyFurniture #SubSandwiches

Roma’s Italian Bistro offers New York-style pizza, pasta in Grapevine | Grapevine – Colleyville – Southlake https://www.diningandcooking.com/2716179/romas-italian-bistro-offers-new-york-style-pizza-pasta-in-grapevine-grapevine-colleyville-southlake/ #Barbecue #BistroFood #calzones #FamilyOwned #GarlicBread #Grapevine #hawaiian #Italia #Italian #ItalianBistroFood #italiano #italy #margherita #MinestroneSoup #Pasta #Pizza #Roma'sItalianBistro #salads #SeaFood #StacyFurniture #SubSandwiches

Quickly made up a yeast dough to use up an attempt at vegan “egg salad” that didn’t work well, mixed the tofu with vegan spaghetti sauce and shredded vegan cheese to make 5 calzones and then filled the remaining dough with roasted purple yams and a bit more of the vegan cheese … they smell great and will be enjoyed tomorrow when I’m out all day into he evening!
#homeBaking
#packALunch
#handPies
#calzones
#hotteok

Quickly made up a yeast dough to use up an attempt at vegan “egg salad” that didn’t work well, mixed the tofu with vegan spaghetti sauce and shredded vegan cheese to make 5 calzones and then filled the remaining dough with roasted purple yams and a bit more of the vegan cheese … they smell great and will be enjoyed tomorrow when I’m out all day into he evening!
#homeBaking
#packALunch
#handPies
#calzones
#hotteok

National Calzone Day.

#calzone #pizza #food #italianfood #foodporn #calzonepizza #pizzatime #pizzalover #pasta #pizzalovers #foodie #instafood #pizzeria #delivery #calzones #foodlover #pizzaria #cheese #burger #foodphotography #pizzas #pizzadelivery #cena #margheritapizza #wings #calzonelover #restaurant #stromboli #pizzaporn #pizzaislife

https://itsmostamazingindia.wordpress.com/2025/11/01/national-calzone-day/

National Detroit Style Pizza Day.

#detroitpizza #pizza #detroitstylepizza #pizzagram #detroit #pizzalovers #lloydpans #pizzalover #ronicups #pizzatime #foodie #craftbeer #neapolitanpizza #natcheztrace #natchezbrew #natchezbrewingcompany #natchez #brickovenpizza #brewpub #natchezmississippi #natcheztraceparkway #food #squareslice #calzones #visitnatchez #caputoflour #mikeshothoney #forzapizza #cuppingpepperoni #pizzaporn

https://itsmostamazingindia.wordpress.com/2025/06/23/national-detroit-style-pizza-day/

Listed below are various pizzerias we have visited and enjoyed while traveling back and forth across the heartland. As more pizza places are visited, the list will be expanded. Enjoy and peace!

Como’s: Ferndale, Michigan – Detroit style pizza at its very best!

Moonlight Pizza & Brewpub: Salida, Colorado – Best calzones anywhere! Set amid the scenic Rocky Mountains.

Old Nevada Pizza: Hawthorne, Nevada – Excellent calzones in the middle of nowhere.

Outer Edge Pizzeria: Truth or Consequences, New Mexico – Outstanding pizza! Favorite in New Mexico. How do they make that delicious and airy pizza crust?

Red Dog Saloon: Virginia City, Nevada – Old West saloon with tasty pizzas.

Savelli’s: Manitou Springs, Colorado – If you like cheese, this is the place!

The Filling Station: Traverse City, Michigan – Excellent artisan pizzas and beers Up North.

The Sink: Boulder, Colorado – Quirky and cool college town pizza palace.

The Wedge Pizzeria: Oklahoma City, Oklahoma – Fabulous food with a downtown view.

Upper Crust Pizza: Tucson, Arizona – Enormous and delicious single slice pizzas! A definite delight!

Village Pizza: Corrales, New Mexico – Tasty pizza in one of New Mexico’s cutest towns. Also a location in Albuquerque.

https://panethos.wordpress.com/2024/10/20/favorite-independent-pizzerias-in-flyover-country/

#calzones #cities #cuisine #dining #eating #flyoverCountry #food #fun #heartland #pizza #tourism #travel

Favorite independent pizzerias in flyover country

Listed below are various pizzerias we have visited and enjoyed while traveling back and forth across the heartland. As more pizza places are visited, the list will be expanded. Enjoy and peace!

Como’s: Ferndale, Michigan – Detroit style pizza at its very best!

Five Points Pizza: Nashville, Tennessee – Amazing strombolis (see below) and pizza in quirky East Nashville. – added 7/7/25

Moonlight Pizza & Brewpub: Salida, Colorado – Outstanding calzones! Set amid the scenic Rocky Mountains.

Old Nevada Pizza: Hawthorne, Nevada – Excellent calzones in the middle of nowhere.

Outer Edge Pizzeria: Truth or Consequences, New Mexico – Outstanding pizza! Favorite in New Mexico. How do they make that delicious and airy pizza crust?

Red Dog Saloon: Virginia City, Nevada – Old West saloon with tasty pizzas.

Savelli’s: Manitou Springs, Colorado – If you like cheese, this is the place!

The Filling Station: Traverse City, Michigan – Excellent artisan pizzas and beers Up North.

The Sink: Boulder, Colorado – Quirky and cool college town pizza palace.

The Wedge Pizzeria: Oklahoma City, Oklahoma – Fabulous food with a downtown view.

Upper Crust Pizza: Tucson, Arizona – Enormous and delicious single slice pizzas! A definite delight!

Village Pizza: Corrales, New Mexico – Tasty pizza in one of New Mexico’s cutest towns. Also a location in Albuquerque.

Wig & Pen Pizza Pub: Iowa City, Iowa – Calzones that literally melt in your mouth! – added 7/7/25

#calzones #cities #cuisine #dining #eating #flyoverCountry #food #fun #heartland #pizza #recipes #tourism #travel

Damnit, YouTube just served me another #ParksAndRec compilation of Ben talking about #calzones, and I still haven't found a good place to get them in #portland.

https://youtube.com/shorts/tlfBJ5Dsscg?si=gTjKN1SVo-mSyT8T

Damnit, YouTube just served me another #ParksAndRec compilation of Ben talking about #calzones, and I still haven't found a good place to get them in #portland.

https://youtube.com/shorts/tlfBJ5Dsscg?si=gTjKN1SVo-mSyT8T

@matthewhowell Cornmeal is also good.

And the frying-pan pizza method is also excellent:

1. Prep dough (I have a 65% hydration sourdough I use), roll out.
2. Pre-heat oven to max temperature (290C / 550F if you can get there).
3. Lightly oil cast-iron frying pan, dust liberally with either cornmeal or semolina.
4. Place dough in pan, form and roll edges.
5. Add toppings.
6. Turn oven to broil, position top rack ~25cm / 6in below flame or element.
7. Cook on stovetop for 5 minutes, until edges of crust just start to brown.
8. Broil for 3-5 minutes under high heat. Check constantly, you want it just starting to crisp on top, but not burnt. Pizza cooks quickly.
9. Remove from oven, slide onto cutting board (spatula can help here), slice and serve.

Note that everything out of the oven is HOT, so use good oven mitts or a towel to protect your hands. I have fairly frequent burns here myself 😺

My basic method has evolved from this video: https://yewtu.be/watch?v=HXAW2GseICs

Looking at that just now, my process differs in all kinds of ways (different ingredients --- ordinary white flour rather than 00, though I do add semolina if available, prepped pizza sauce, etc.). The constants are the use of the frying pan (I haven't been pre-heating mine, though I might start doing that), and the stovetop-to-broiler cooking method.

Oh, and that pizza dough makes amazingly good rolls, or calzones:

• 1000 g flour (any blend of white & whole wheat to your preference)
• 100g semolina
• 650 -- 700g water (I pre-heat to about 38C / 100F, about 2.5 -- 3 minutes in microwave).
• 20--25g salt
• 100g olive oil
• 200g sourdough starter

You can autolyse flour & water if you like or just combine all ingredents. I've experimented with dough quantity (90 --- 150g per 25cm / 10in pie), all are thin but workable crust, you can use more dough if you prefer. Quantity above is good for about 16 pies, which is probably more than you want at a sitting. I'll use the same batch for pizzas and a few batches of rolls or calzones, which are basically pizza with the dough folded over the top and then baked at 230C / 450F for about 35--45 minutes.

Both rolls and calzones can be baked in a convection toaster-oven if you prefer, which is a bit faster and heats the kitchen less than using the full oven.

#sourdough #JustSourdoughThings #SourdoughLife #pizza #calzones

@matthewhowell Cornmeal is also good.

And the frying-pan pizza method is also excellent:

1. Prep dough (I have a 65% hydration sourdough I use), roll out.
2. Pre-heat oven to max temperature (290C / 550F if you can get there).
3. Lightly oil cast-iron frying pan, dust liberally with either cornmeal or semolina.
4. Place dough in pan, form and roll edges.
5. Add toppings.
6. Turn oven to broil, position top rack ~25cm / 6in below flame or element.
7. Cook on stovetop for 5 minutes, until edges of crust just start to brown.
8. Broil for 3-5 minutes under high heat. Check constantly, you want it just starting to crisp on top, but not burnt. Pizza cooks quickly.
9. Remove from oven, slide onto cutting board (spatula can help here), slice and serve.

Note that everything out of the oven is HOT, so use good oven mitts or a towel to protect your hands. I have fairly frequent burns here myself 😺

My basic method has evolved from this video: https://yewtu.be/watch?v=HXAW2GseICs

Looking at that just now, my process differs in all kinds of ways (different ingredients --- ordinary white flour rather than 00, though I do add semolina if available, prepped pizza sauce, etc.). The constants are the use of the frying pan (I haven't been pre-heating mine, though I might start doing that), and the stovetop-to-broiler cooking method.

Oh, and that pizza dough makes amazingly good rolls, or calzones:

• 1000 g flour (any blend of white & whole wheat to your preference)
• 100g semolina
• 650 -- 700g water (I pre-heat to about 38C / 100F, about 2.5 -- 3 minutes in microwave).
• 20--25g salt
• 100g olive oil
• 200g sourdough starter

You can autolyse flour & water if you like or just combine all ingredents. I've experimented with dough quantity (90 --- 150g per 25cm / 10in pie), all are thin but workable crust, you can use more dough if you prefer. Quantity above is good for about 16 pies, which is probably more than you want at a sitting. I'll use the same batch for pizzas and a few batches of rolls or calzones, which are basically pizza with the dough folded over the top and then baked at 230C / 450F for about 35--45 minutes.

Both rolls and calzones can be baked in a convection toaster-oven if you prefer, which is a bit faster and heats the kitchen less than using the full oven.

#sourdough #JustSourdoughThings #SourdoughLife #pizza #calzones