Homemade animal style fries, chicken nugget meal, bacon cheeseburger, but make it calzone.
INGREDIENTS:
Neapolitan Dough:
3-4g active dry yeast
512g water
800g 00-Tipo flour
16g fine sea salt
Bacon Cheese Burger Style Calzone:
1lb (454g) ground beef
1/2 cup (36g) panko bread crumbs
1.5 (10g) teaspoon fine sea salt
1/2 sweet onion, very finely chopped
1/4 (59ml) cup milk
2 cloves garlic, finely chopped
Pepper to taste
Tomato Sauce:
2 tablespoons (16g) olive oil
5 slices prosciutto, chopped into 1/2 inch pieces
4 cloves garlic, thinly sliced
6 oz (170g) can tomato paste
2 tablespoons (24g) of sugar
1/3 (78ml) cup of water
1 cup (220g) mayo
Salt and pepper to taste
Assembly:
Homemade Neopolitan Dough
Tomato Sauce
Meatballs
2 Roma tomatoes, thinly sliced
Pickled onion
Smoked thick-cut bacon, cooked
Sliced white cheddar
Animal Style Fries Calzone:
Assembly:
Homemade Neopolitan Dough
Animal Style sauce
Homemade fries
Tallegio for melting on top, small diced
2 American cheese slices for melting on top
1 sweet onion, small diced and caramelized
Salt and pepper to taste
Chicken Nugget Meal Calzone:
3 Russet potatoes
Chicken Nuggets:
Cure:
1.5 pounds of chicken thigh, cut into 1” pieces
3 tbsp (32g) kosher salt
1.5 tsp (7g) msg
3/4 tsp (2g) sugar
The Dredge:
3 cups (300g) of all-purpose flour
2 tbsp (21g) garlic powder
1/2 tsp (2g) msg
2tsp (6g) paprika
1 Tbsp (11g) powdered sugar
2 tsp (7g) salt
2 eggs
1 cup (200ml) whole milk
French Fries:
3 Russet Potatoes, cut into french fry-sized matchsticks
2-quarts vegetable oil
Salt to taste
Assembly:
Homemade Neopolitan Dough
Chicken Nuggets
Raising Canes Sauce
Raising Canes slaw
INSTRUCTIONS:
Neapolitan Dough:
Whisk yeast and water and allow it to sit for 5 minutes. Separately, in a large bowl, mix flour and salt until combined; Pour yeast mixture into the flour, and mix by hand until you form a rough dough. Then knead for 2 - 3 minutes or until smooth.
Place your dough in a lightly greased bowl with olive oil, cover with plastic wrap, and place in the fridge overnight.
Punch your dough down and divide it into 6 even pieces (250g). Roll each piece into a light ball, place them on a floured pizza proofing box or a baking sheet, cover with a lid or another inverted baking sheet, and proof for 3-4 hours at room temperature.
Bacon Cheese Burger Style Calzone:
Pre-heat oven to 400F.
In a large bowl, add ground beef, panko, and salt. Mix and knead by hand until thoroughly combined. Lined a baking sheet with greased parchment paper, and with a cookie scoop, scoop as many meatballs as you can, form them into balls, and organize them on the baking sheet.
Bake in preheated oven for 16-18 minutes or until fully cooked. Remove from oven, and keep warm.
Tomato Sauce:
Set a medium size pot over medium heat and add olive oil. Once hot, add prosciutto and garlic; saute until fragrant and lightly toasted, about 1-2 minutes.
Add tomato paste, sautee until just caramelized, add sugar and water to deglaze, simmer until thickened, about 5 minutes, stirring occasionally, and season with salt to taste.
Remove and place in a bowl to cool down completely. Add mayo, and whisk until combined. Adjust salt and pepper levels to taste.
Assembly:
Preheat the pizza oven 30 minutes before baking to 500 to 600F or an oven to maximum temperature and place an inverted baking sheet.
Place a piece of your proof dough onto a generously floured surface, dust your ball with flour, and with a rolling pin, roll your ball into a rough rectangle, about 10” long and 7” wide.
Spread a dollop of your sauce onto half the half bottom part of the dough, leaving a light border at the bottom. Next, add a couple of meatballs cut in half, followed by seasoned sliced tomato and pickle onions, 1 or 2 slices of bacon, and a couple of white cheddar slices.
Fold your empty top over your filled bottom half, then crimp edges all around, ensuring it’s completely sealed.
Generously dust a pizza peel with flour or an inverted baking sheet, place a calzone on it, slide your calzone in the oven and bake for 1 minute, rotating often till cooked through and a little charr.
Animal Style Fries Calzone:
Assembly:
Preheat the pizza oven 30 minutes before baking to 5000 to 600F or an oven to maximum temperature and place an inverted baking sheet.
Place a piece of your proof dough onto a generously floured surface, dust your ball with flour, and with a rolling pin, roll your ball into a rough rectangle, about 10” long and 7” wide.
Spread a dollop of your animal-style sauce onto the half-bottom part of the dough, leaving a light border at the bottom. Next, add a handful of fries, as much Tellegio cheese as you desire, 2 slices of American cheese, another bit of your sauce, and more caramelized onions on top.
Fold your empty top over your filled bottom half, then crimp edges all around, ensuring it’s completely sealed.
Generously dust a pizza peel with flour or an inverted baking sheet, place a calzone on it, slide your calzone in the oven and bake for 1 minute, rotating often till cooked through and a little charr.
Chicken Nugget Meal Calzone:
3 Russet potatoes
Chicken Nuggets:
Cure:
In a small bowl, combine salt, msg, and sugar. Whisk together to combine and season your chicken generously with your cure; wrap it with plastic wrap and let it sit for about 7 minutes at room temperature.
The Dredge:
In a large bowl, add flour, garlic powder, msg, paprika, powdered sugar, and salt; whisk to combine. In a separate bowl, whisk together eggs and milk until homogeneous.
Coat each piece of chicken with your dredge, shake off the excess, coat in your egg mixture, and then place back in the dredge and coat one more time. Finally, place on a floured baking sheet and repeat with the remaining chicken.
Fill a heavy bottom pot halfway, at least 2” deep, with vegetable oil and heat to 350F. In batches, fry your chicken until golden brown and thoroughly cooked. Place on a wire rack and season with salt to taste while hot.
French Fries:
Place potatoes in a bowl, generously season with salt, cover with water, and let them soak for 15 minutes. Drain the water, place the potatoes on a sheet tray lined with paper towels and dry out the potatoes.
Fill a heavy bottom pot halfway, at least 2” deep, with vegetable oil and heat to 325F. Fry your potatoes in batches for 1 -2 minutes or until just barely cooked and pale. Remove potatoes with a spider and drain on a wire rack set over a baking sheet or a paper towel-lined plate. Increase the oil temperature to 375F, and fry once more in batches, until golden brown and crispy. Remove from the oil and drain again, then immediately season with salt while hot.
Assembly:
Preheat the pizza oven 30 minutes before baking to 500 to 600F or an oven to maximum temperature and place an inverted baking sheet.
Place a piece of your proof dough onto a generously floured surface, dust your ball with flour, and with a rolling pin, roll your ball into a rough rectangle, about 10” long and 7” wide.
Spread a dollop of your Cane’s sauce onto the half bottom part of the dough; add french fries to your desire, a row of chicken nuggets, a layer of cole slaw, and 3 to 4 slices of Provolone cheese.
Fold your empty top over your filled bottom half, then crimp edges all around, ensuring it’s completely sealed. Optionally you can score your calzones.
Generously dust a pizza peel with flour or an inverted baking sheet, place a calzone on it, slide your calzone in the oven and bake for 1 minute, rotating often till cooked through and a little charr.
