I love reading chef interviews about where they go to eat in their free time, because more often than not, they bring attention to small, local spots with a great dish or two that go otherwise unnoticed by most people and the press. Case in point: Jeannette's Bakery.
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Regarded for modern Italian dishes, few think of pizza when heading to downtown Los Angele's Drago Cento. But the modest pizza menu hides a calzone that can only be described as a "sleeper." The Il Calzone ai Funghi e Tartufo ($14) is an indulgent, but unassuming, half round crust filled with mozzarella, ricotta, mushrooms and truffles. A smaller $10 version is available at the bar, where happy hour deals are available all day.
In last week's Pizza Lab, I promised a calzone recipe. Well, here it is! Note: You can make this calzone with store-bought dough if you'd like, or use this recipe, which is an adaptation of my NY-style dough. If you don't have much experience working with calzones, you might find it much easier to transfer the calzones to the peel and the stone if you build them directly on a sheet of parchment paper. Transfer them, parchment and all, to the peel and then to the stone in the oven. Get the recipe »...
In last week's Pizza Lab, I promised a calzone recipe. Well, here it is!
I stopped eating the doughy, half-empty pouches that corner slice shops call calzone years ago. Until tackling this immense one the other day, I’d never eaten a proper Italian style calzone. The brick-oven blistered bad boy is the creation...