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
