Today, I’m sharing a 225′s Best Of 2012: Dining category close to my heart — Best Calzone. Because, let’s be honest, y’all. I just really love any kind of pizza… or anything with dough.
This assignment took me into the kitchen of Baton Rouge pizza and Italian food beheamoth, Louis DeAngelo’s Casual Italian Dining.
I visited with kitchen manager Kenneth Smith, watched him prepare a few calzones — at lightning speed — and photographed him through each step, doing my best to document the process he and other kitchen managers have perfected and can perform in around 30 seconds. (Think about that, y’all. That’s quick!)
Kenneth was so kind to let me photograph him at work, and the final photos illustrate what goes into making each and every calzone that DeAngelo’s serves… and I think that is pretty cool.