Originally Posted by ChefJune
I have been making all three and teaching them for (22) years, and the dough is the same. Some people just LOVE to make life more complicated.
1st, just because you have made it a certain way and taught it a certain way for 22 years does not mean that you are necessarily right.
2nd, why is saying that calzone and strombolli dough are different doughs making life more complicated??? I do not see anything complicated about it.
How boring would it be if all doughs were the same?
I have first hand experience that says that the calzones and strombollies I have had have been completely different so I do not know how you can tell me that what I have had is the same dough when you were not there. Yours may be, but that does not mean that is how it is done everywhere else.