Calzone/panzerotti

poster

Planning  one of these tomorrow. I do pizzas often but not the folded variety. Im wondering if i need a flip half-way or if i should use an egg wash and lower temp. Any suggestions??

Battleborn

I have only done them once. A long time ago. I don’t remember flipping it and it came out well. 

poster

Thanks, will see how it goes tonight

1voyager

I use this method for Calzones and Strombolis:

Lower temperature than baking pizza: 375 degrees maximum

Set on parchment paper.

Yes, use egg wash.

Spin, don't flip.

Calzone takes about 30 minutes. Stromboli takes about 40 minutes. (On preheated pizza stone.)

poster

Turned out pretty good,  but pizzas are easier and much faster. Probably just stick with them in the future

Botch

1voyager said:
Calzone takes about 30 minutes. Stromboli takes about 40 minutes. (On preheated pizza stone.)

What's the difference between a calzone and a stromboli?  

littlerascal56

1voyager said:

I use this method for Calzones and Strombolis:

Lower temperature than baking pizza: 375 degrees maximum

Set on parchment paper.

Yes, use egg wash.

Spin, don't flip.

Calzone takes about 30 minutes. Stromboli takes about 40 minutes. (On preheated pizza stone.)

We made a lot of calzones when I first got my XL, exactly as stated above!  They came out perfect every time!  Since then, a local pizza place/tavern started making them in their wood fired oven, and we now go there on Friday nights for the calzones and craft beers!

1voyager

Botch said:

1voyager said:
Calzone takes about 30 minutes. Stromboli takes about 40 minutes. (On preheated pizza stone.)

What's the difference between a calzone and a stromboli?  

The recipes vary a bit from region to region but...

The basic ingredients of calzones and strombolis are the same as pizza. Dough, tomato sauce and toppings.

Difference:

A calzone has toppings plus ricotta cheese inside a folded half moon. In some regions, the tomato sauce is inside the calzone. In other regions, the tomato sauce is served on the side for dipping. Another twist is tomato sauce is replaced with crushed tomatoes. 

A stromboli a starts with a rolled rectangular pizza with tomato sauce, toppings and mozzarella cheese. Sauce is also spread on top of the stromboli. The Chicago version will also include mild or hot Giardiniera.

Botch

Thanks, @1voyager; apparently I've never had/seen a stromboli.  
 
 
EDIT:  Nope, I haven't!
 

 

MasterC

That's the way I was taught, roll the Stromboli like a jelly roll