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Old 05-02-2008, 04:50 PM   #21
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You guys are right. I didn't want to get Wiki or other definitions from you because I can do that myself. I wanted personal experience. I included it in my post for a reference point.
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Old 05-02-2008, 05:40 PM   #22
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Seems like a lot of agreement here.

Only have had commercially made calzones and the stromboli from my SIL.

The calzones always come out with thin pizza dough and contain cheese, usually meat, and I love it when they toss in tomato sauce. A pizza in a pocket.

The stromboli my SIL used to make was more of a bread, the crust being thicker and with holes from the yeast, which contained all of the good stuff the calzones did but less of it. And it was more of a very lovely bread than of a calzone. It was very good.

That's all I know about the stuff.

That is my only experience.
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Old 05-02-2008, 05:42 PM   #23
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Holy moly look what popped up while I was making my calzboni! :)

*amy* this is all your fault your dinner last week made me do this.

It's not pretty (dough TOO thin in some spots) but its gonna be good!!!
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Old 05-02-2008, 06:19 PM   #24
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I heard if you use stock it's a stromboli, broth it's a calizone.
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Old 05-02-2008, 06:31 PM   #25
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Quote:
Originally Posted by GB View Post
I agree with suziquzie.

I have seen recipes in cookbooks and magazines though that say a calzone dough is not the same as pizza dough. The Stromboli's that I have had seem to have a much different dough than pizzas too. I am not really sure how though.
Take it from someone who taught Pizza and Calzone classes every two months for 10 years.... the doughs are the same. I mean, if you want to get fancy, I suppose you could make different doughs for each, but basically, pizza dough is a basic bead dough..... and so is calzone dough. My Italian cooking maven gave me the recipe I've used for the past 20 years...

I've never made a Stromboli, so I won't make assumptions. but foccaccia dough is also the same. It just rises differently.
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Old 05-02-2008, 06:58 PM   #26
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Quote:
Originally Posted by pacanis View Post
I heard if you use stock it's a stromboli, broth it's a calizone.

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Old 05-02-2008, 07:12 PM   #27
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Quote:
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Take it from someone who taught Pizza and Calzone classes every two months for 10 years.... the doughs are the same.
I am sure there are more than one way to make a calzone. Like I said, I have seen multiple recipes where the dough was most definitely different from pizza dough.
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Old 05-03-2008, 02:46 PM   #28
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A calzone is half moon shaped, filled with ricotta cheese and other fillings, and either baked or fried.

A stromboli is a large rectangle of dough, filled with mozzarella cheese and other fillings, but no ricotta ever, and is rolled up, crepe style. It's then baked and sliced.
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Old 05-03-2008, 02:49 PM   #29
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Quote:
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Take it from someone who taught Pizza and Calzone classes every two months for 10 years.... the doughs are the same. I mean, if you want to get fancy, I suppose you could make different doughs for each, but basically, pizza dough is a basic bead dough..... and so is calzone dough. My Italian cooking maven gave me the recipe I've used for the past 20 years...

I've never made a Stromboli, so I won't make assumptions. but foccaccia dough is also the same. It just rises differently.

It's generally the same type of dough, in our family. We've been known to add black pepper and parsley to stromboli dough.
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Old 05-03-2008, 03:03 PM   #30
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Quote:
Originally Posted by VeraBlue View Post
A calzone is half moon shaped, filled with ricotta cheese and other fillings, and either baked or fried.

A stromboli is a large rectangle of dough, filled with mozzarella cheese and other fillings, but no ricotta ever, and is rolled up, crepe style. It's then baked and sliced.

Is ricotta a must for calzones?

By your method, does the stromboli end up with the filling in a jelly roll type of pattern if you slice it across the middle? Or is all the filling together in the center with the dough wrapped around it?
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