Andy M.
Certified Pretend Chef
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.
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.
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.Take it from someone who taught Pizza and Calzone classes every two months for 10 years.... the doughs are the same.
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.
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?
Like I said, we are ethnically rich, italian poor. I never, in all the time I grew up here had a calzone, never even heard of them until 10 years ago when a mall put in an italian franchise. Then I saw what a calzone was, but it's nothing like a ponzarotta. It's like the difference between a baked potato and a french fry.How is that different from a calzone blissful?