Do you you use the same dough for all 3 things? If not what s the difference in the recipe.
Thanks Y0!
Re: Calzones, Stromboli, Pizza Same dough or different???
we don’t have stromboli, but we do have calzones and pizza, we use the same dough. Our dough is a “medium thick” type of dough.
Re: Calzones, Stromboli, Pizza Same dough or different???
We do all three with the same dough. We stretch our 9 oz dough ball (usually 0" pie) a little thinner and rectangluar to get the 'boli. Overstretched circular just a bit and we make the 'zones. Same great dough, three great pizza treats.
We even fry little 1/2 oz wads for zeppole (fried fritters) and make cinnamon rolls on occasion. The rolls sometimes have some problems being a little lean and chewy if we don’t let them rise enough after shaped.
Re: Calzones, Stromboli, Pizza Same dough or different???
Most operatore will use the same dough (their regular pizza dough) for making all three. There are a few shops that specialize in making stromboli and calzones. These doughs tend to be a little richer than your average pizza dough. Here is a dough formula pretty representative of what I’m talking about.
Flour (regular pizza flour): 100%
Salt: 2%
Sugar: 3%
Olive oil: 5%
Whole eggs: 5%
Yeast (fresh/compressed): 2%
Water: 50 to 52%
Manage the dough in the same manner as you do your pizza dough.
Form into circles (like pizza skins) of the desired size, lightly wet the edges with water, apply filling (A base of 50% Mozzarella and 50% Ricotta cheese with some fresh leaf basil, and a little sun dried tomato makes for a great base filling to which the “desired” filling ingredients will be added. Fold in half, crimp and/or rol the edges, cut three or four slits across the top as vents, brush with liquid whole milk, or garlic butter and bake on a screen or solid baking disk. As soon as the calzone comes out of the oven brush with the garlic butter again and sprinkle on a mix of powdered Parmesan and Romano cheese, cut in half with a diagonal cut and serve with a dipping sauce (garlic butter, ranch dressing, or marinara sauce).
Tom Lehmann/The Dough Doctor
Re: Calzones, Stromboli, Pizza Same dough or different???
Same dough, rolled thinner.
Re: Calzones, Stromboli, Pizza Same dough or different???
same dough, just make sure the edge is well sealed & some aggressive slits cut in the top to the the impinger heat in…
Re: Calzones, Stromboli, Pizza Same dough or different???
Hey Nick how much do you get for a ‘0" pie’ ? :lol:
We have three different sized doughs, all the same receipe. 10oz., 15oz. and a 20oz. We use the 10oz. for our strombolis and small pizzas.
Re: Calzones, Stromboli, Pizza Same dough or different???
Less than I did before this darned cheese shortage and minimum wage hike.
Yup, that should have been a 10 incher there.