Aired (May 4, 2025): Chef JR Royol cooks his version of this Italian cuisine, Calzone.
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LifestyleTranscript
00:00As a chef, meron akong universal dough recipe.
00:07We've shared it with you guys nung nasa Denning Jeans tayo,
00:11kung saan gumawa tayo ng Neapolitan pizza.
00:15And I'm basically going to do the same dough,
00:19pero this time, imbes na open-faced,
00:22kagaya ng pizza, gagawa tayo ng parang sandwich.
00:26Palzone.
00:27Yung filling natin, isa sa mga components yun,
00:30and of course, yung sauce, yung ating filling,
00:34this is optional.
00:36Pero dahil napakaganda ng Pugon ng Vanilla's Farm,
00:40i-ma-maximize ko lang siya.
00:41Ipipre-cook ko siya doon sa loob ng oven with our tomatoes.
00:47Pasok lang natin sa oven.
00:50Now, for our dough, we're also going to add our yeast.
00:57So, yung dough natin, kung mapapansin ninyo,
01:01hinaluan ko lang siya ng yeast, ng tubig,
01:06pero in fact, kailangan mo pang lagyan ito ng salt.
01:08Ang ginagawa ko, hinuhuli ko talaga yung salt.
01:12Bakit?
01:12Ang tendency kasi niyan is nagiging maganit masyado.
01:16So, sa dulo ko talaga siya nilalagay or siniseason
01:22para at least nakapag-hydrate na ng maayos yung ating dough.
01:28By doing that, bas madali siyang ma-manipulate.
01:35Okay.
01:37So, we're just going to rest this hanggang dumoble siya.
01:39So, okay na yung ating oven-roasted na tomatoes,
01:48which we will use sa ating sauce para sa ating kazone.
01:53Filling natin yung bacon, caramelized na rin yung top,
01:57pwede na natin siyang i-fill.
01:59Para mas mabilis yung pagluto natin,
02:02mas evenly distributed, at least doon sa baba,
02:06gagamit tayo ng pizza stone.
02:07So, ito na yung ating dough.
02:11Pogi, di ba?
02:12Ang ganda nung pagka-rise niya.
02:15And then, i-deflate lang natin yan to shape.
02:18So, you can use olive oil para i-handle yung ating basang dough.
02:25So, I'm also going to apply here on the surface
02:29para hindi siya dumikit.
02:30So, i-shape lang natin ito into four portions
02:35or probably five.
02:38Maraming mga kalulawang nagaantay dyan sa gilid ko.
02:42Kaya, baka anim.
02:42Haya lang natin ito mag-rest for 15 to 30 minutes.
02:57Haya lang natin na mag-relax yung gluten na binuo natin by forming or shaping it.
03:04And for the sauce, since meron tayong fresh tomatoes na pinasok natin sa oven,
03:10nag-caramelize na rin yan,
03:13yan lang yung kailangan mo para gumawa ng isang masarap at solid na sauce para sa ating calzone.
03:18So, we have our immersion blender.
03:21Tomatoes, fresh garlic.
03:24So, yung residual heat na meron doon sa ating tomatoes
03:27somehow would slightly cook yung ating garlic.
03:31And we're just going to add some basil oil.
03:35Or if you have fresh basil, pwede nyo rin sama na lang.
03:39And then, we blitz.
03:45Pinch of salt.
03:48Ganun lang kasimple, in less than 5 minutes,
03:53meron na tayong dip or sauce para sa ating calzone.
03:57We're just going to portion yung ating cheese.
03:59So, we have here cheddar.
04:01Pwede nyo i-grate, definitely, ating mozzarella.
04:06For this, ma-strip ko siya ng grated.
04:09So, we're choosing different bits and sizes ng ating cheese
04:14para lang din mag-somehow texture doon sa ating filling.
04:18And finally, we fill it up.
04:22Bacon.
04:24Yung ating cheddar.
04:26Mozzarella.
04:27And then, we just fold.
04:30I-overlap lang natin yan.
04:32You can shape this ng trip ninyo.
04:36But basically, just clipping it together
04:39or clamping it together
04:40is the usual style.
04:42Ako naman, finofold ko lang siya.
04:48Yaw!
04:48Oh!
04:53Ah!
04:53Uy, sisipag na mga katrabaho ko talaga, oh.
05:05Merienda muna kayo diyan.
05:06Yan na ba yun?
05:07Yes, sir!
05:07Mmm.
05:08Mmm.
05:09Mmm.
05:09Mmm.
05:09Mung-usap-usap pa.
05:14Mmm.
05:15How is it?
05:17Ang alok?
05:17We're just marveling on
05:19yun yung development ng crust,
05:23yung crumb natin.
05:26For you to have this kind of end product,
05:28kailangan talagang nasa 700 to 1,000 degrees
05:31inaabot yung oven para
05:33masarap na masarap siya.