What Is A Folded Pizza Called?

A calzone ( UK: / kælˈtsoʊni, – neɪ /, US: / kælˈzoʊn, – zoʊneɪ, – ni /, Italian: ; ‘stocking’ or ‘trouser’) is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century.
A calzone is a folded pizza, usually shaped like a half-moon and stuffed with cheese and possibly vegetables, meat, and/or sauce and it can be baked or fried. It is often served with marinara or pizza sauce on the side.

How many answers are there for folded pizza crossword puzzle?

The CroswodSolver.com system found 25 answers for folded pizza crossword clue. Our system collect crossword clues from most populer crossword, cryptic puzzle, quick/small crossword that found in Daily Mail, Daily Telegraph, Daily Express, Daily Mirror, Herald-Sun, The Courier-Mail, Dominion Post and many others popular newspaper.

What is pizza stuffed with olives called?

It’s presented as a “closed pizza” stuffed with olives, cheese, occasionally white ham, and basil. The fried version, stuffed with tomato and mozzarella, is the size of a sandwich, and is called panzerotto.

What is the inside of a pizza called?

The crust is coated with oil and ingredients are sometimes layered inside. Sometimes called “pan pizza” or “deep-dish pizza.” Originated by the original Pizzeria Uno in Chicago. The edge or lip of a pizza. The structure of the inside of a baked pizza crust or bread. See Chicago-style pizza.

What is fried pizza called in America?

Pizza whose dough is fried in hot oil before being topped with sauce and cheese and then baked in an oven. Called “pizza fritta” in Italy and “Montanara pizza” in New York and other U.S. cities.

What name is given to a folded and stuffed pizza?

What Name Is Given To A Folded And Stuffed Pizza? Calzones. It is a piece of folding pizza that is traditionally shaped like a half-moon, stuffed with cheese and possibly vegetables, meats, or sauces, baked or fried at your convenience.

What is a rolled pizza called?

Stromboli is a rolled pizza dough filled with cured meats, cheese and vegetables.

Is stromboli just a rolled up pizza?

In a nutshell, stromboli is basically a pizza roll. You roll the pizza dough out into a rectangle, cover with sauce, top with meat and cheese, roll up, cut in some slats, bake and serve. Super simple and totally do-able for the home cook!

What is the difference between panzerotti and calzone?

The Calzone is larger than the original Panzerotti. It’s usually about the size of a medium-sized pizza. Calzones originated in Naples, Italy and were originally made as a street-vendor food. Like the Panzerotti, Calzones were originally intended to work as an all-in-one meal.

What is a pizza sandwich called?

The trapizzino, invented by Callegari at his original pizza shop 00100 in the Testaccio neighborhood of Rome, is a hybrid of Roman pizza bianca and a sandwich.

What is a pizza roll vs a calzone?

Calzones are basically folded pizzas, made from pizza dough and stuffed with the same ingredients as pizza – almost always tomato sauce and mozzarella cheese, usually ricotta, often pepperoni and maybe some other cheese and cured meats – and then folded over like an omelette. Stromboli are more like pizza rolls.

Why is it called stromboli?

Stromboli was invented by Italian-Americans in the United States in the Philadelphia area. The name of the dish is taken from the 1950 film Stromboli, which in turn is named after a volcanic island off the coast of Sicily. A stromboli is similar to a calzone, and the two are sometimes confused.

What’s a Sicilian style pizza?

Traditional Sicilian pizza is often thick crusted and rectangular, but can also be round and similar to the Neapolitan pizza. It is often topped with onions, anchovies, tomatoes, herbs and strong cheese such as caciocavallo and toma. Other versions do not include cheese.

Whats the difference between calzone and stromboli?

The major difference between a calzone and a stromboli is how they are folded and sealed before they are baked. Here’s the best explanation I can find, courtesy of Bon Appétit: A calzone is a taco, while a stromboli is a burrito. Calzones and tacos are folded into a half moon shape. Stromboli and burritos are rolled.

What does calzones mean in Italian?

Etymology. Unadapted borrowing from Italian calzone (literally “stocking, trouser”).

How do you pronounce Panzarotti?

panzarotti Pronunciation. pan·zarot·ti.

What’s the difference between stromboli and panzerotti?

As nouns the difference between panzerotti and stromboli

is that panzerotti is a small calzone (a pizza pocket) while stromboli is a type of turnover filled with various cheeses, typically mozzarella, and italian meats such as salami, capicola and bresaola.

Is a pizza pocket a calzone?

What is a Calzone? The calzone pizza originated in Italy, where the best food comes from—in my opinion! It’s really like a giant pizza pocket. They’re usually filled with meats, cheeses and veggies.

What are some traditional pizza names with their traditional toppings?

The following is the list of pizza names with their traditional toppings that you’ll find in most Italian restaurants in the boot-shaped country. As an Italian, I can assure you that all the names are 100% error-free, guaranteed. Margherita. Tomato sauce, mozzarella, and oregano Marinara. Tomato sauce, garlic and basil Quattro Stagioni.

What is a stromboli pizza?

STROMBOLI – pizza dough folded over in half filled with mozzarella, sausage, pepperoni, onions, peppers, and mushrooms. Sauce is served on the side. CALZONE – small personal size pizza dough folded over in have filled with ricotta, ham, capicolla and sauce. This is how they are made in the Slate Belt of Pennsylvania. Share Improve this answer

Calzone

Calzone is a traditional Italian cuisine that is prepared in a manner very similar to pizza, except that it is folded in half and sealed, resulting in a filled meal.

WHAT IS CALZONE?

In Italian, the term ″calzone″ literally translates as ″pants″ or ″underpants.″ Its dish has been given this name because its form is similar to that of a certain article of clothing.A variety of ingredients, including cheese, tomato sauce, various types of meat (such as salami, white ham, or even minced meat), and a variety of spices, are used in this dish.It can be prepared in either a baked or fried form.Calzoni are a pizza variety that is comparable to an Italian-American cuisine known as Stromboli, which is another pizza variation.

Even though the components in both dishes are the same, it is common for people to be perplexed by this.The distinction is in the form of the object.While stromboli have a cylinder form that has been wrapped around it, calzoni have the appearance of a ″envelope,″ which is a half-folded pizza with a half moon (or crescent) shape.

Different varieties of cheese (parmesan, ricotta, mozzarella, scamorza, etc.) as well as vegetables, different types of meat (salami, white ham or mortadella), tomato sauce, and occasionally eggs are used to make the filling for these pastries.

What is the origin of calzone?

Calzone is said to have originally arrived in Campania during the nineteenth century, following its debut in Francisco de Boucard’s essay ″Traditions and Customs from Naples,″ which was published in 1830.There are olives, cheese, occasionally white ham, and basil on top of a ″closed pizza,″ which is how it’s served.Panzerotto is the name given to the fried form of this dish, which is loaded with tomato and mozzarella and the size of a sandwich.It is thought that the earliest variant of the calzone appeared in the province of Basilicata at the end of the 1700s or the beginning of the 1800s.

The dish was traditionally cooked in great quantities in the area of Metapontino during periods of increased beef output (the dish’s primary ingredient).In this region, the most representative calzone is called u’pastizz rtunnar, and it is a dish that is particularly associated with the town of Rotondella.Most often, ham, eggs, and cheese are used to fill this particular pastry.

Variations in Italy

Following its debut in Francisco de Boucard’s work ″Traditions and Customs from Naples,″ it is widely believed that calzone originally originated in Campania around the nineteenth century.Served as a ″closed pizza,″ it is loaded with olives, cheese (sometimes white ham), and basil before being baked.Panzerotto is the name given to the fried form of this dish, which is loaded with tomato and mozzarella and the size of a small sandwich.We believe the calzone was first created in the province of Basilicata, Italy, during the end of 1700s or the beginning of 1800s.

The dish was traditionally cooked in great quantities in the area of Metapontino during periods of significant meat output (the dish’s primary ingredient).The most famous calzone in this region is called u’pastizz rtunnar, and it is a specialty of the town of Rotondella, where it originated.Most often, ham, eggs, and cheese are used to fill this type of bread.

CALZONI AROUND THE WORLD

The calzone is also quite popular in the United States of America.In most cases, it is produced in a manner remarkably similar to that of Italian gnocchi, but those loaded with meat are more prevalent.In addition, and at the discretion of the cook, they can be garnished with marinara sauce.This meal is also quite popular in Argentina and Uruguay, which may be attributed to the large number of Italian immigrants that arrived in the region throughout the 19th and 20th centuries.

Benny the Chef, our Italian culinary expert, has given his approval to this dish.Chef Benny is an Italian chef, culinary educator, award-winning performer, and the author of ″The Art of Cooking According to Me.″ He lives in New York City with his family.An ancient Italian delicacy known as the calzone is a form of pizza that is folded in half and stuffed with various contents, as shown above.

Alternatively, it can be roasted or fried.Preparation time1 hourCooking time20 minutes 2 hours and 20 minutes of rest 1 hour and 20 minutes is the total time.Main Course: This is the course you are looking for.Italian cuisine is served.Calzones (servings): 8 Calories: 862 calories per serving

Dough

• 6 1/2 cups bread flour
• 12 cup extra virgin olive oil
• 2 teaspoons active dry yeast
• 2 tablespoons fine sea salt
• 3 cups water (more or less) at 97 degrees Fahrenheit / 36 degrees Celsius

Filling

• 16 oz. fresh ewe’s ricotta
• 5 oz. mozzarella, well drained and finely diced
• 6 oz. sausage, finely chopped (ideally Neapolitan salami or white ham – prosciutto cotto)
• 16 oz. fresh ewe’s ricotta
• 5 oz. mozzarella, well drained and finely diced
• 4 egg yolks
• 2 teaspoons grated Pecorino Romano (or Parmesan)
• 2 tablespoons Scamorza, coarsely diced
• 16 oz. passata (strained tomatoes)
• 4 tablespoons sour cream
• Extra virgin olive oil
• peppercorns that have been freshly ground

Equipment

• Stand mixer
• Pastry brush

Pizza dough

• Set aside 12 cup (100 mL) of lukewarm water (reserved from the 3 cups / 700 mL of warm water) in the bowl of a stand mixer and set aside.
• Allow for a 15-minute period of relaxation.
• Then add the olive oil and mix it all together while slowly adding the water until you have a smooth and elastic dough
• When you’re finished, add the salt and knead for 3 minutes
• Cover the dough and let it to rise for 2 hours at room temperature, by which time it should have doubled in size
• Make 8 equal pieces of dough and roll them out on a greased work area. Knock back the dough and divide it into 8 equal pieces, each about 4 oz (125 g).

Filling

• Combine the ricotta, salami or ham, and a pinch of pepper in a mixing bowl. Combine the egg yolks and Pecorino Romano cheese in a mixing bowl, followed by the mozzarella and Scamorza.
• Mix until you get a cream that is relatively stiff and uniform. Remove from consideration

Assembly

• Gently lay out a piece of dough into a disc, similar to how you would make pizza, on a floured work surface
• Distribute 2 tablespoons of passata in the middle of the pie, followed by 18 tablespoons of the filling, leaving approximately 1 inch (1 cm) around the sides.
• Fold the disc into a half-moon shape, and then, beginning from the center and working your way out to the ends, firmly press the edges together to seal it properly.
• Fold the edges inward and push them down once more.
• Continue with the remaining dough, passata, and filling until all of the ingredients are used.
• Place the calzoni on 4 baking pans lined with parchment paper, with 2 calzoni per sheet
• bake for 20 minutes at 350 degrees.
• Passata should be applied on the surface of each calzone.
• Continue to keep it in a warm spot for another 20 minutes to allow it to rise again
• Meanwhile, preheat the oven to 440 degrees Fahrenheit (225 degrees Celsius).
• Each calzone should be drizzled with olive oil, and one baking sheet of calzoni should be placed at the bottom of the oven.
• Preheat the oven to 150°F or 200°F.
• They should expand a bit and turn a little brown, and the surface of the calzoni should begin to dry a little.
• Check the underside of the calzone to see whether it has been thoroughly baked: the dough should be brown in color rather than white
• Remove the calzoni from the oven and bake the remaining calzoni in batches of two at a time
• Eat it hot or warm depending on your preference.

Nutritional Values Calzone Amount Per Serving Calories 862 Calories from Fat 324 percent Daily Value* Fat 36g55 percent Saturated Fat 13g81 percent Calzone Amount Per Serving Calories 862 Calories from Fat 324 percent Daily Value* Calzone Amount Per Serving 1 gram of trans fat 160 milligrams of cholesterol 53 percent of the population Potassium 592mg Sodium 2100mg 91 percent Sodium 2100mg Carbohydrates (100 g): 17 % 5g21 percent of the total fiber Sugar (44 percent) Protein (33 percent) 66 percent of the population 1003 International Units of Vitamin A a percentage of 20% 8 milligrams of vitamin C ten percent of the total Calcium 352 milligrams The proportion of iron in the body is 3mg17 percent.* A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

Sources

Calzone – Wikipedia (in Italian) – Calzone Calzone – Wikipedia (in Spanish) – Calzone – Wikipedia (in English) – Founded by Sabrina and Bianca, Chicago Tribune Hands Doing Things is a collaboration of their enthusiasm for cuisine with their professional backgrounds in journalism and photography, as well as filmmaking.

Expand Your Pizza Vocabulary With These Pizza Terms

Make use of this dictionary to discover the definitions of all the pizza-related words and terminology you’ll ever need to know.

Bread Flour

When used in yeasted breads and crusts, this high-gluten flour offers better-quality results than other flours.

Buffalo Mozzarella

A fresh mozzarella made from the milk of a water buffalo, which is typically manufactured in Italy. Because of its creaminess and delicate taste, it’s often regarded as the best cheese for pizza in the world. Also known as mozzarella di bufala or buffalo mozzarella.

California-Style Pizza

A pizza with an extremely thin crust and toppings that are uncommon or gourmet in nature. Wolfgang Puck is credited with popularizing the dish.

Calzone

Half-moon-shaped turnover made with pizza dough that has been folded over to enclose sauce, cheese, and toppings before being cooked in the oven. A number of calzone varieties are available, including stromboli, panzarotti, and ″pizza turnover.″

Char

When a thin crust pizza is baked in an exceptionally high-temperature oven, it will develop blackened areas on the surface of the crust. A common trademark of New York-style coal-oven pizza and Neapolitan brick-oven pizza is the use of a thin crust.

Chicago-Style Pizza

A deep-dish pizza baked in a pan with a high side. The crust is covered with oil, and ingredients are occasionally piled inside to create a more substantial crust. ″Pan pizza″ or ″deep-dish pizza″ are two terms used to describe this type of pizza. The original Pizzeria Uno in Chicago was the inspiration for this dish.

Cornicione

On a pizza, the edge or lip is referred to as the crust.

Crumb

The inside structure of a cooked pizza crust or loaf of bread.

Deep-Dish Pizza

The interior structure of a cooked pizza crust or loaf of bread.

Deep-Fried Pizza

Pizza dough that has been fried in hot oil before being covered with sauce and cheese and cooked in an oven is known as deep-dish pizza. In Italy, this dish is known as ″pizza fritta,″ but in New York and other U.S. locations, it is known as ″Montanara pizza.″

DOC

D.O.C.is an abbreviation for Denominazione di Origine Controllate.In 1955, Italy established legislation to safeguard the names, origins, and characteristics of numerous of its trademark wines and delicacies, including the Barolo and Barolo Rosso.In addition, the rules ensure that any purchased food item labeled ″DOC″ originates from only the regions in Italy that have been approved as legitimate producers of the item, and that it was produced in accordance with exacting criteria governing ingredients, processing, and other factors.

As an example, if a mozzarella is labeled ″DOC,″ you may be confident that it is real.

Dough Hook

An attachment for a stand mixer that may be used to stir and knead doughs and heavy batters, rather than kneading by hand, is the dough hook.

Fior Di Latte

In Italian, the term literally translates as ″Milk Flower.″ While buffalo mozzarella is manufactured from buffalo’s milk, fior di latte is fresh mozzarella made from cow’s milk, as opposed to buffalo mozzarella.

Grandma Pizza

A thin-crust, square pizza, with the sauce and cheese often layered on top of one another.

High-Gluten Flour

Gluten flour is a form of flour that has an extremely high protein content when compared to other types of wheat (typically between 13 and 14 percent gluten). Type ″00″ flour and bread flour both have more gluten than all-purpose flour, resulting in a superior dough for pizza making than regular flour.

Knead

The act of rotating and working the dough in order to increase its elasticity and flexibility is known as proofing.

Margherita

The typical Neapolitan pizza is made out of a thin crust, pureed tomatoes, fresh mozzarella, and basil, and is served hot.It was designed in 1889 by Rafaelle Esposito in honor of Italy’s Queen Margherita, who visited Naples and expressed an interest in the flatbreads consumed by the city’s peasants at the time of her visit.Esposito desired that the pizza be decorated in the colors of the Italian flag, which are red, green, and white.

Marinara

A typical Neapolitan pizza made with pureed tomatoes, olive oil, garlic, oregano, and, occasionally, anchovies is served on a thin crust. A marinara pizza does not contain any cheese.

Montanara Pizza

See deep-fried pizza.

Neapolitan Pizza

Hand-stretched dough is used to create this thin-to-medium-crust pie, which is topped with a simple sauce prepared from uncooked pureed tomatoes, fresh mozzarella, and basil. The VPN verifies that the versions are legitimate. It originates in the Italian city of Naples.

New York-Style Pizza

In this recipe, the dough is hand-stretched to create a thin crust, which is then covered with a cooked sauce prepared from pureed tomatoes with salt, sugar and oregano, mozzarella cheese, as well as any combination of meat and vegetable toppings.

Pan Pizza

Pizza with a thick crust made in a shallow pan. See also Chicago-style pizza for further information.

Pizza Bianca

It literally translates as ″white pizza,″ and it is a type of Roman flatbread pizza that does not contain tomato sauce and is seasoned with salt and olive oil.

Pizza Peel

It is a huge wooden paddle that is used to move pizza into and out of a hot oven. When baking pizza directly on stones, in a brick oven, or on a grill, it is really beneficial. A pizza paddle is another name for this item.

Pizza Stone

For baking pizzas, use a sturdy, heat-resistant surface. Pizza stones can be made from natural stones that have been polished or from man-made materials. Their impact is similar to that of a brick or stone oven, and they make it easier for home cooks to make crisp-crusted breads and pizzas.

San Marzano Tomatoes

Plum tomatoes are cultivated in the volcanic soil of San Marzano, Italy, and are known for their sweetness. Because of their low sugar level and juicy meat, they are an excellent choice for use in pizza sauce.

Screen

Pizza pan has a mesh structure made of hard aluminum that may be used for baking or chilling pizza.

Sicilian Pizza

The toppings for pizza include sauce, meat, veggies, and cheese, all in that sequence. Thick-crust, frequently square-shaped pizza. Sicily’s indigenous pizza, on the other hand, is a basic, thick loaf of bread covered with tomato sauce, olive oil, herbs, and anchovies.

Tipo ″00″ flour

The best milled flour available in Italy, with a high concentration of gluten. When making Neapolitan pies, it’s a must-have ingredient, and it’s also a requirement for any pizza labeled VPN.

VPN

Awarded by the Verace Pizza Napoletana Association of Italy, the Vera Pizza Napoletana label assures that member pizzerias create their pizzas in accordance with exacting Neapolitan standards.Restaurants are required to utilize specified ingredients, such as Tipo ″00″ flour and buffalo mozzarella, as well as precise preparation procedures (no rolling pins are permitted on the dough; it must only be hand-stretched), and to cook the pizzas in a wood-fired oven.In addition, the pie must fulfill certain dimensions and thickness specifications.

Calzone is a pizza folded in half filled with different ingredients

Essentially, a Calzone is a pizza that has been folded in half to produce a pizza pocket. We had a lot of fun experimenting with different fillings.

METHOD

Allow the yeast and sugar to dissolve in 250mL warm water for 5-10 minutes before using.(Note that the yeast should cause the water to froth and bubble, but don’t be concerned if this does not occur.) In a large mixing basin, combine the flour and 1 teaspoon salt.Toss in the yeasty water with a fork until the mixture begins to come together to form a dough.Combine the flour, salt, and 2 tablespoons olive oil until a smooth dough forms.

TAKE a lightly floured surface and knead the dough for a few minutes, or until it has an elastic, smooth texture.If the dough adheres to your hands, sprinkle in a little more flour.Replace the dough in the bowl and cover with a clean, wet tea towel to rest for 30 minutes.

In a warm environment, leave it for 30 minutes to 1 hour, or until it has doubled in size.Meanwhile, preheat the oven to its highest setting of 240 degrees Celsius (Gas mark 9).BLEND the tomatoes in a food processor or with a hand held blender until smooth, adding 1 tablespoon of olive oil, oregano, salt, and cayenne pepper as needed.PREPARE your toppings in advance.Grease four baking pans (about 20 x 28 cm) with a little olive oil to prevent sticking.DIVIDE the dough into four equal pieces and roll each of the dough balls into a thin circular shape.

• A layer of your tomato mixture should be spread over half of the circular shaped pizza dough.
• Top with mozzarella and any additional toppings you choose.
• LIFT the half of the pizza dough that does not have any toppings on it and bring it over the top towards you, thus folding it in half.

1. Alternatively, you may use a pizza cutter to cut the dough in two.
2. Put some flour on the baking pan or pizza stone and then set the calzone on it.
3. Make sure there isn’t any filling coming out of the sides.
4. Repeat the process with the remaining three dough balls.
5. COOK on the bottom shelf of a warmed oven (225 degrees Celsius) for 15-20 minutes, or until the dough is brown on top and the filling is bubbling.

What’s the difference between a Stromboli and a Calzone?

My impression, based on local experience (there are five Italian restaurants on every block), is that the primary differences between Stromboli and Calzone are (a) the filling, (b) the dough, and (c) the ultimate form of the product.They are basically folded pizzas made from pizza dough and stuffed with the same ingredients as pizza (almost always tomato sauce and mozzarella cheese, usually ricotta, occasionally pepperoni and possibly other cheese or cured meats), before being folded over like an omelette.Calzones are popular in Italy and are similar to calzones in the United States.Stromboli are more like pizza rolls than anything else.

A tube pizza is created with a thicker dough (still pizza dough), the tomato sauce and ricotta are optional and frequently left out, and it is wrapped up into a tube form to make it easier to eat (sometimes more of a blocky sandwich shape though).Aside than that, they are very similar, and the distinctions appear to be becoming more difficult to discern with time.Stromboli with sauce and cheese, as well as Calzone without sauce, are frequently seen on menus.

But, ultimately, Stromboli is more like a sandwich, and Calzone is more like a pie; if a specific restaurant does not serve them this manner, then it is their own interpretation of the classic recipe.

The original Italian pizza names list

Do you want to open a pizza in your hometown?Do you want to put together a menu for a pizza restaurant?Listed below is a comprehensive list of the most common Italian pizza names that you’ll find in any of the Bel Paese establishments.If you want to stand out in today’s world of marketing and intense competition, you must pay close attention to the smallest of details.

Furthermore, the titles of the pizzas you offer are an important feature that should not be overlooked.It doesn’t matter if you like it or not, if you want to run an Italian pizza, you must have a menu that is authentic in its presentation.As a result, in addition to providing a product that is worthy of the brand, you must explain them in an acceptable manner in your menu.

To make it easier for you, I’ve compiled a list of the 50 most popular variants of Italian pizza into a single resource.Despite the fact that ingredients differ from region to region in Italy, the following list covers the most often used terms to refer to a certain style of pizza.Then, let’s get right to the point and find out what are the most popular pizza kinds served in Italian restaurants.

Italian names of pizza: Top 50 most popular

The following is a list of pizza names, along with the usual toppings, that you’ll find in most Italian restaurants throughout the boot-shaped country of Argentina. As an Italian, I can ensure you that all of the names are guaranteed to be error-free at 100 percent of the time.

1. Margherita. Tomato sauce, mozzarella, and oregano are used in this dish.
2. Marinara. Quattro Stagioni is a dish made with tomato sauce, garlic, and basil. Tomato sauce, mozzarella, mushrooms, ham, artichokes, olives, and oregano are combined to make this dish.
3. Carbonara. Frutti di Mare is a combination of tomato sauce, mozzarella, parmesan, eggs, and bacon. Tossed in tomato sauce with fish
5. There are four different types of Formaggi. Tomato sauce, mozzarella, parmesan, gorgonzola cheese, artichokes, and oregano are combined in this dish.
6. Crudo. Tomato sauce, mozzarella, and Parma ham are used in this dish.
7. Napoletana or Napoli is the name of the city in Italy. Tomato sauce, mozzarella, oregano, and anchovies are the main ingredients.
8. Pugliese. Tomato sauce, mozzarella, oregano, and onions are used in this dish.
9. Montanara. Stracchino (soft cheese) and tomato sauce are combined with mozzarella, mushrooms, pepperoni, and pepperoni.
10. Emiliana. Tomato sauce, mozzarella, eggplant, boiled potatoes, and sausage are some of the ingredients.
11. Romana. Fattoria is a dish made with tomato sauce, mozzarella, anchovies, capers, and oregano. Toppings: tomato sauce, mozzarella, peppers, peas, porchetta (spit-roasted pork from Italy)
13. Schiacciata. Extra virgin olive oil with rosemary
14. Prosciutto or Cardinale. Americana is made with tomato sauce, mozzarella, ham, and oregano. Prosciutto e Funghi is a pizza with tomato sauce, mozzarella, sausage, and french fries. Braccio di Ferro is a dish made with tomato sauce, mozzarella, ham, and mushrooms. Sarda, mozzarella, spinach, ricotta cheese, and parmesan cheese
15. Mozzarella, spinach, ricotta cheese, and parmesan cheese Tonno is a dish made with tomato sauce, mozzarella, pecorino cheese, and spicy salami. Valtellina is a dish made with tomato sauce, mozzarella, tuna, and onions. Gorgonzola, tomato sauce, mozzarella, bresaola, Parmesan flakes, and rocket
16. tomato sauce, mozzarella, bresaola, Parmesan flakes, and rocket. Tomato sauce, mozzarella, gorgonzola, and olives
17. \s Calzone (folded pizza) (folded pizza). It is made with a tomato sauce base and mozzarella cheese as well as ham, mushrooms, artichokes, anchovies, and oregano.
18. Pesto pizza is a type of pizza that is made with pesto. Tomatoes, mozzarella, Genoese pesto, pine nuts, and olives are combined in this dish.
19. Mediterranea. Tomato sauce, buffalo mozzarella, cherry tomatoes, and pepper are combined in this dish.
20. Ortolana. Tomato sauce, mozzarella, and a variety of vegetables are served.
21. Diavola. Tomato sauce, mozzarella, spicy salami, and a chili pepper are the main ingredients.
22. Rustica. Tomato sauce, mozzarella, gorgonzola cheese, and eggplants are the main ingredients.
23. Contadina. Tomato sauce, mozzarella, asparagus, mushrooms, bacon, and parmesan are the ingredients for this dish.
24. Parmigiana. Capricciosa is a dish made with tomato sauce, mozzarella, eggplants, and parmesan flakes. Ricotta & Spinaci is a dish made with tomato sauce, mozzarella, ham, artichokes, mushrooms, and olives. Mare e Monti is a dish made with tomato sauce, mozzarella, ricotta cheese, and spinach. Padana is a dish made with mozzarella, tomato sauce, fish, and porcino mushrooms. Tedesca is a dish made with tomato sauce, parmesan cheese, salami, zucchini, and polenta (cooked cornmeal). Tirolese pasta with tomato sauce, cheese, and Vienna sausage. Boscaiola is a dish made with tomato sauce, mozzarella, gorgonzola cheese, and speck. Campagnola is a pasta dish made with tomato sauce, mozzarella, porcini mushrooms, and bacon. Tossed in tomato sauce and topped with shredded mozzarella, corn, and sausage
25. vegetariana Tomato sauce, mozzarella, and a variety of vegetables are served.
26. Bufalina. Fontana cheese with tomato sauce, buffalo mozzarella, and oregano. Tomato sauce, mozzarella, gorgonzola cheese, radicchio, and parmesan cheese are used in this dish.
27. Francescana. a tomato sauce base with mozzarella, porcino mushrooms and ham, topped with parmesan cheese
29. Tartufata is a kind of pizza. Mozzarella, truffle cream, and porcini mushrooms are served on a bed of spinach.
30. Tricolore. Mozzarella, bresaola, and parmesan flakes are used in this dish.
31. Valdostana. Tomato sauce, mozzarella, fontina cheese, and bacon are used in this dish.
32. Caprese. Mozzarella with sliced tomato on a bed of lettuce
34. Zucca flowers are a kind of flower found in Italy. Mozzarella, courgette blossom, anchovies, and olive oil are combined in this dish.
35. Bismarck. Tomato sauce, mozzarella, ham, and a fried egg are the ingredients for this dish.
36. Funghi. Tomato sauce, mozzarella, mushrooms, parsley, and olive oil are combined in this dish.
37. Mimosa. Cream cheese, ham and corn are combined in this dish.

How to Make and Fold a Calzone

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What Is A Pizza Sandwich Called? – groupersandwich.com

Using pizza sauce, it is a delectable, steaming-hot sandwich smeared with spinach, spicy mayo, cured meats from Italy, and melting mozzarella that is served on a toasted bun. There is only one distinction between this stromboli recipe and the others: the interior has gooey cheese and Italian meat, while the exterior contains Italian meat and cheese.

What’S A Folded Pizza Called?

A calzone with a folding mechanism is included, along with the best of both worlds on the interior. Trouser-leg or ″stocking″ was an Italian term that was named for the great range of excellent things that could be found inside it.

Whats The Difference Between Calzone And Pizza?

It is not just a form of pizza, but it is an altogether new type of pizza from the traditional calzone. Calzones, as opposed to pizza, have been baked in their dough; they are filled with toppings and have both an outer and a back. Calzones are often served hot.

What Is Pizza On Bread Called?

An Italian flatbread that is similar to pizza in texture, taste, and flavor, and that is baked in the oven rather than on a baking sheet. This recipe asks for it to be made fresh at home and baked over a hot stove. If you enjoy a savory side dish or if you enjoy sandwich bread, you will enjoy savory Focaccia as well.

Is A Stromboli Just A Folded Pizza?

Strombolis, which are topped with both pizza crust and toppings, are similar in appearance to calzones. A cylinder is employed instead of folding the ends of the folds, not only as a substitute for the single stromboli, but also as a replacement for the single stromboli.

Is A Pizza Roll A Calzone?

Ceylon is typically made from dough and prepared in a manner similar to an al pia, in which the same ingredients are placed inside a doughball and stuffed with the same ingredients before being baked in the oven; typically, tomato sauce, mozzarella cheese, ricotta cheese, and possibly riro cheese are used. Pizza ss are more similar to pizzas than they are to pasta.

What Is A Trapizzini?

There are seasonings from Roman recipes as well as other international cuisines in this dough pocket, which is made of soft wheat flour and yeast.

What’S Another Name For Calzones?

It appears that the phrases stromboli and calzone are occasionally used interchangeably, despite the fact that both originate in Italy as well as the United States.The same way as strombolis have never been rolled or filled into the shape of a rectangular or cylindrical thing, neither have calzones.Tomato sauce is not frequently served with them since they are folded into a crescent shape.

What Are Folded Pizza Called?

Calzones are essentially rectangular pizzas that have been folded in half to create a pocket for the crust to go inside.

What Name Is Given To A Folded And Stuffed Pizza?

Calzones. You may bake or fry it at your leisure, but it’s usually folded into a half-moon and packed with cheese and other toppings (vegetables, meat, and sauces).

What’S The Difference Between A Calzone And Stromboli?

Imagine how calzones are sealed and how they differ from strombolis.You’d be surprised at how much they differ.At the rear, the astrbolis are sealed by rolling them in a spiral thread to gather even fluff and folding a small amount of leftover dough into the back.In both circumstances, the dough is properly cleansed to ensure that no one has a possibility of becoming contaminated.

The calorie count is lower when the apple is split into half circles.

Is Calzone Basically Pizza?

Calzones, in contrast to pizzas, are not pies. I can see how they’re similar in some respects, but they’re utterly different in others. When you talk about tacos and burritos, you may draw a parallel between the two.

Is A Calzone Technically A Pizza?

This is a huge filled calzone that may be created from any of the following: wheat, rice, rye, or pasta. It is available in the United Kingdom and the United States (UK: kkl*tso*ni, -ne* /, US: /kkl/zon, -zo /, kkl/zon, -zo /).

Is A Calzone Just A Folded Pizza?

The term ″calzone″ refers to a stack of half-eaten pizzas that have been lined up in a pocket to mimic a pocket for bread or nuts. We find all of the different fillings to be really fascinating.

Is Calzone And Pizza Dough The Same?

It is also possible to make a pizza pie. Calzones can also be stretched or shaped into a disc, similar to how pizza is made. Things, on the other hand, begin to take a turn for the bizarre here. Calzones are largely made of dough that is partly consumed rather than being covered with toppings as is the case with pizzas. The right side of the sandwich is completely devoid of toppings.

Is Pizza A Bread?

The dough used to make the pizza crust is mostly made of bread. The result of mixing flour and water is a dough that, when baked, has lost some of its water content at the point of fermentation. While each bread variety can have its own distinct flavor, the dough must also have additional components in order to acquire that distinct flavor.

What’S Italian Bread Called?

Focaccia. The Focaccia bread has had tremendous popularity throughout Italian history. As implied by the name, the Focaccia is typically loaded with flavors and ingredients that recall the Latin words for sound and smell, respectively.

Is Pizza A Pie Or Bread?

Covered with butter and cheese, it is generally topped with anchovies, sausage pieces, mushrooms, etc., decorated in a flat, circular plate of bread dough. It is packaged in a bread dough foundation with an open top.

What Is The Difference Between A Stromboli And A Pizza Roll?

Smontolis are pizza rolls that are remarkably similar to smontolis. The dough from the pizza stays in them, the tomato sauce and ricotta are never utilized, and they are typically wrapped up like tubes to prevent them from falling apart (though some may also shape like blocks).

What Makes A Stromboli A Stromboli?

This meal is made out of a turnover covered with different types of Italian cheeses (often mozzarella or capacollo) as well as Italian cold cuts (generally meat, such as salami or capocollo), served in a dish that also contains various vegetables, mushrooms, and other Italian cheeses. Italian bread dough and pizza dough are two types of dough that can be made in different styles.

Easy Weeknight Stromboli

What exactly is Easy Stromboli, and how do you make it?Baked till hot and bubbly, this crusty, chewy pizza dough is loaded with pepperoni, salami, ham, and cheese before being wrapped up and baked until hot and bubbly.Roll over Beethoven, Roll Tide, and Rolls Royce…roll up your quick stromboli and serve it to your family for a delicious dinner.However, it is unlikely to become the next item in the urban lexicon, but it will be a hit on your dinner table anyway.

This quick stromboli recipe is sponsored by Pepe’s Bakery, whose dough I have a deep affection for; nonetheless, all thoughts expressed are my own.See that gooey cheese…the salami and pepperoni on the side?(and somewhere in there is some ham).

I understand that this dish appears to be time-consuming, but it is simple and something I resort to on nights when I need something that is both quick and delectably excellent.Is it true that I say it a lot?I have the impression that I am repeating myself all of the time.″Wow, that was quick!″ ″This is a piece of cake!″ It’s starting to sound more like my recall of some of my friends’ antics in college than like a recipe, which is unfortunate.

Tips for the best stromboli you’ve ever had

The secret is in the dough, as they say.I prefer Pepe’s Bakery dough because it produces the crispiest, most delicious stromboli in the shortest amount of time.For those who can’t get their hands on Pepe’s products in their area, like them on Facebook and you’ll be among the first to learn about their upcoming online ordering option, which I believe will be welcomed by 99 percent of the population of the United States.Of course, you may create your own dough if you choose.

Making dough in quantities and freezing it until I need it is something I do from time to time.This recipe for handmade pizza dough would be a fantastic one to experiment with.

What’s is stromboli?

Stromboli is a type of folded pizza dough that is loaded with cured meats, cheese, and vegetables, and then baked.Mozzarella is the most popular cheese used and meats are often salami, capocollo and bresaola but if you haven’t noticed I reside in Kentucky where our access to true Italian products extends about as far as a bag of Hormel pepperoni from the refrigerated department.So for those of you who are like me, my version has been tweaked for what we can obtain here.Which means that none of the typical components are present.

Unfortunately, we won’t be able to include fried chicken in it.We’d be good to go.Then I go to the deli and purchase sliced Genoa or hard salami, the huge pepperoni, and Virginia ham, among other things.

″Anything else?″ the deli girl asks me, which makes me irritated because I keep insisting on getting meat.It’s actually rather entertaining.For vegetables, my favorite addition is banana pepper rings.So please feel free to include them if you find them useful.A little little something is added by them.Make sure to take caution if you’re adding veggies that are likely to release a lot of water (such as mushrooms or tomatoes), since this can result in your dough becoming sloppy.

How do you cook stromboli?

That’s the simplest part of the process! It’s as simple as putting it in the oven. Place the stromboli on a piece of parchment paper to keep it from sticking to the pan and watch as it browns and the cheese bubbles. Remove it from the oven and set it aside on a baking sheet to cool for approximately 10 minutes before slicing it and taking it with you.

What’s the difference between calzone and stromboli? 

A calzone and a stromboli are folded or rolled differently, which is the initial distinction between the two types of pizza.Stuffed stromboli and calzone are made by rolling up the fillings and folding them in half over the fillings.Aside from that, they come in a variety of forms, originate in a variety of places (calzones are authentically Italian, but stromboli was originated in Philadelphia), and include a variety of traditional fillings.To put it another way, they are not the same.

Easy Stromboli

• In this simple stromboli with layers of salami, ham, and pepperoni, the greatest of Italian tastes come together in a delicious way. Take yours and dunk it in some marinara sauce. Print Pin Save Print Pin Save Recipe Main Course: This is the course you are looking for. American cuisine is served. Prep Time allotted: ten minutes Preparation time: 20 minutes 30 minutes is the total time allowed. Servings: 5 Calories: 660kcal Per Serving: 1-pound frozen pizza dough thawed to the consistency of Pepe’s Bakery
• A quarter-cup of canned marinara sauce
• eight slices of provolone cheese
• 1/4-pound thinly sliced big pepperoni (little pepperoni will work as well)
• 1/4 pound thinly sliced Genoa or hard salami
• 1/4 pound thinly sliced Virginia or baked ham
• optional: 1/2 cup banana pepper rings
• 1/4 pound thinly sliced Genoa or hard salami

• 400 degrees Fahrenheit should be set for the oven. Prepare a cookie sheet by greasing it and setting it aside
• Prepare a rough 14×12 inch rectangle out of the dough, either with a rolling pin or your hands.
• Start by layering on the marinara sauce, cheese (it’s alright if some of the pieces overlap), all of the meats, and any pepper rings that you choose to use.
• Begin by rolling up the long side and pinching the seam to close it.
• Make four shallow incisions in the top of the stromboli to allow steam to escape
• place the stromboli on the baking sheet, seam side down.
• Bake for 20 to 25 minutes, or until the top is brown and bubbling. Cut into slices and serve

Calories: 660kcal

Ultimate Stromboli Recipe (Video)

It is possible that this content will include affiliate sales links. Please take the time to read my disclosure policy. Do you have a recipe for Stromboli on hand? Making Stromboli is easy with this step-by-step recipe. You’ll be a pro in no time.

But First, What is Stromboli?

Do you know what Stromboli is, by the way?When I was working as a waiter at Boston Pizza, I was first introduced to this amazing appetizer, which I have never forgotten.This dish was available on the menu, and I quickly grew infatuated with it.One of the most popular things on the menu, and it’s easy to see why.

In a nutshell, stromboli is essentially a pizza roll wrapped in a doughy dough.You lay out the pizza dough into a rectangle, fill it with sauce, top it with meat and cheese, roll it up, cut some slats into it, bake it, and then give it to your guests.Easy to prepare and absolutely doable for the average home cook!

As a result of their outstanding quality, when you serve these, people will believe you are a rock star.To be really honest, this is just another way to enjoy pizza.People are enthralled by this since it is something they do not see on a regular basis.Pizza is just pizza, plain and simple.Stromboli, on the other hand!Because you offered this instead of pizza at your Super Bowl party, you’ve just elevated your status by 16 points.

• Do you want to make some?
• Okay!

Stromboli Recipe Ingredients

The components I selected for this stromboli recipe are a little more traditional in nature.Salami, ham, mozzarella, and parmesan on a bed of greens!However, just with pizza, you have the option to personalize it to your preferences.It is possible to experiment with a variety of ingredients including spinach, artichoke hearts, olives and sun-dried tomatoes as well as chicken, pepperoni and sausage.

How to Make Stromboli

This dish is quite simple to prepare because to the step-by-step photographs. So, for complete instructions, including measurements in increments, on how to create this stromboli dish, please check the recipe card below!

To begin, roll out the pizza dough into a rectangle on a baking pan and place it in the oven. For this recipe, I used my Fail-Proof Pizza Dough Recipe, which is, in fact, fail-proof. In addition, I used parchment paper since I didn’t want to have to clean my baking sheet when this hot mess was through cooking. Mothers of laziness, unite! If you like, you may utilize the straight-up pan.

Spread the pizza sauce over the majority of the dough, leaving a 3-inch border around the edges. For the price of one teeny small bottle of authentic pizza sauce, I go for Prego marinara in lieu of the latter.

Please grate some cheese for me! Half of the mixture should be sprinkled on top of the sauce. Keep that plain, sauce-free dough on the sidelines! There will be no touching!

Now go through your refrigerator and look for some meat. I had eaten up all of my pepperoni without realizing it, so I substituted salami. Place the slices of bread on top of the cheese.

Lastly, just because you can, add some bacon to that wham bam slam….ma’am. Jam. I’m unable to stop.

The filling is completed by sprinkling the remaining cheese on top of the meat.

Crack one egg into a bowl and whisk it until it is well combined. Now use it to brush the border of the table.

Fold up the two shorter sides about an inch and brush the insides of these little flaps with egg as well as the outsides.

Now, roll up that baby as tightly as you possibly can! That strip of plain dough at the bottom of the stromboli is what you want to wind up with at the conclusion of this whole thing.

1. Brush this fat baby with an egg.

Remove from the oven and sprinkle with cheese and parsley before baking for another 30 minutes.

Bake this bad boy for 8-10 minutes, or until it is brown and bubbling on the outside. Hello there, sweetheart.

How to Serve

Wait a few minutes before slicing and serving the dish.And keep an eye out for all of that ooey-gooey cheese on the floor.As soon as it comes out of the oven, it’s scorching as the fiery pits of hell!So keep an eye on yourself.

If you want to go the additional mile, you may top this stromboli dish with extra sauce.The point at which people begin to worship the earth you walk on is about at this point, because these are so incredibly excellent.

If You Liked This Stromboli Recipe, Try These!

• Grilled pizza, pepperoni pizza rolls, chicken Alfredo pizza, and easy skillet pizzas are just a few of the options.

That’s all there is to it, guys! This dish is ideal as a snack, dinner, or appetizer. Make this stromboli recipe as soon as possible! The recipe card is available for download below; please enjoy!

Easy Stromboli Recipe

Do you have a recipe for Stromboli on hand? Making Stromboli is easy with this step-by-step recipe. You’ll be a pro in no time.

Ingredients

• A half pound of pizza dough The following ingredients were used in my fail-proof recipe: 1/2 cup pizza sauce
• 1 1/2 cups shredded mozzarella cheese
• 9 slices salami
• 7 slices deli honey ham
• 1 egg whisked
• optional dried parsley and parmesan
• more pizza sauce for dipping, optional

Instructions

• Preheat the oven to 500 degrees Fahrenheit. A large rimmed cookie sheet should be either with parchment paper or gently coated with non-stick cooking spray
• spread out pizza dough on baking sheet to be around 1016 inches in diameter. Using a spatula, spread pizza sauce over two-thirds of the dough lengthwise, leaving a 3/16-inch-thick rectangle of plain dough along one of the sides. Half of the shredded cheese, salami, and ham should be sprinkled on top of the sauce. Sprinkle the remaining cheese on top and brush the egg-washed piece of dough with the remaining egg. Make a 1 inch fold in the sides and brush them with egg to finish off the look. Begin rolling the stromboli like a jelly roll, starting along the long edge with all of the contents on top and finishing with a plain strip of dough at the bottom. Brush the entire stromboli with egg and cut slats in the top of the dough every 1-2 inches. Bake in the lowest third of the oven for 8-10 minutes, or until the cheese is bubbling and brown
• sprinkle with parsley and bake for another 8-10 minutes.
• Remove from the oven and allow it cool for 5 minutes before slicing. Serve with more pizza sauce if desired.

Notes

If the outside of your stromboli burns before the interior is done, your oven may be too hot! For the best results, bake the stromboli in the bottom half of the oven for around 20 minutes.

Nutrition

Calories: 490kcal | Carbohydrates: 30g | Protein: 30g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 120mg | Sodium: 1888mg | Potassium: 365mg | Fiber: 1g | Sugar: 5g | Vitamin A: 475IU | Vitamin C: 2.1mg | Calcium: 228mg | Iron: 2.9mg Course: Appetizer Cuisine: Italian Keyword: how to make stromboli, stromboli, stromboli recipe

Panzerotti or Calzone? What’s the Difference?

The inside of your stromboli may become burnt before the outside has finished baking. To achieve the finest results, bake the stromboli in the lowest portion of the oven.

Panzerotti

Panzerotti are miniature tarts that are filled with a variety of fillings.Panzerotti are little, sandwich-sized morsels of delight that are typically roughly 9 inches in diameter.The well-known spin-off Hot Pockets was really based on the original Hot Pockets recipe.Panzerotti are distinguished by the fact that they are deep-fried, which is one of their primary distinguishing characteristics.

They are normally cooked at a temperature of 325 degrees Fahrenheit in order to get the optimum golden-brown crispness.The Panzerotti are filled with pizza sauce, mozzarella cheese, and any ″topping″ you like to put on top of them.Keep in mind that whether purchasing Panzerotti or attempting to make your own, the frying process generates a bubble of steam inside the tart, which you should be aware of.

Following the completion of the frying process, the steam should be released.Puncturing holes in your Panzerotti before deep fried will destroy the effect and result in a tart that is less than perfect.Panzerotti are a popular alternative to traditional pizza as well as to its cousin, the Calzone, which is also popular.Panzerotti are great for lunches on the run because of their hand-held size and ability to hold all of the delicious flavor inside themselves.

Calzone

The Calzone, how I love thee.It’s what’s known as a pizza turnover in the culinary world.It sounds delectable, doesn’t it?That’s because it is, after all.

Compared to the original Panzerotti, this Calzone is significantly bigger.In most cases, it’s around the size of a medium-sized pizza in diameter.Calzones were invented in Naples, Italy, and were first sold as a street dish by street vendors.

Calzones, like the Panzerotti, were originally intended to be a complete meal in and of themselves.They are portable and may be brought with you wherever you go.Today, however, the majority of Calzone types are significantly bigger.In contrast to a Panzerotti, they are served with marinara sauce on the side, which is used for dipping.Calzones, as opposed to Panzerotti, are baked or fried rather than deep-fried like a Panzerotti.Often, their crust is thicker than other people’s.

• As a result of its unusual structure, Calzones have a thicker crust that requires holes or slits to be cut in the top before they can be baked properly.
• Temperatures ranging from 500 to 550 degrees Fahrenheit are used in their preparation.

Which is Better?

Attempting to decide between a Calzone and a Panzerotti is akin to trying to pick a favorite star in the night sky.The bottom line is that both recipes contain the same delectable ingredients, but they are prepared in somewhat different ways.Consider the size of the dish while deciding which one will best fit your preferences (literally).Choose the Panzerotti if you’re searching for something to eat fast and on the go, and you simply need to feed yourself.

A Calzone, on the other hand, is a better choice if you’re trying to serve a bigger group or just want to share a dinner for two.

Hungry Yet?

Hopefully, all of this discussion on the differences between Panzerotti and Calzones has piqued your interest, and you’re ready to indulge your cravings. With our Create Your Own choices, you may customize your order with your favorite tasty toppings. Enjoy Your Meal!

Trapizzino Is the Pizza-Sandwich Hybrid of Your Dreams

Rome has had a comparable boom phase of interesting, contemporary, and tasty pizza al taglio over the last 15 years, despite the fact that the status of on-the-go pizza in the city has never reached the awful lows of New York’s post-recession dollar-slice years.Because of the efforts of pizzaioli such as Gabriele Bonci and Stefano Callegari, who share many of the same values as New York’s pizza revivalists (such as the use of slow and natural fermentation, high-quality ingredients, and freshly milled flour), Rome’s version of pizza by the slice has soared in popularity over the last few years.Both Bonci and Callegari now have locations in the United States, which means that one of the most innovative pizza-related inventions of the last several decades has made its way over the pond: the trapizzino (or ″trapizzino-style pizza oven″).The trapizzino, which was conceived by Callegari in his original pizza restaurant 00100 in Rome’s Testaccio area, is a cross between a traditional Roman pizza bianca and a traditional sandwich.

The name is a combination of the terms ″pizza″ and ″tramezzino,″ which is an Italian sandwich dish made with crustless white bread and split into triangles that is popular in the United States (because Italians also know triangles taste better).Using pizza bianca as the base, Callegari bakes puffy squares of pizza that are then cut into triangles and sliced open, creating pockets that are then filled with modern interpretations of classic Roman foods such as braised oxtail and meatballs, according to the chef.During a recent brainstorming session for game-day snacks, I came up with the idea that these pizza pockets would make an excellent snack for watching sports: They may be prepared ahead of time and packed with a variety of tailgate-friendly ingredients before baking.

What’s the point of a soggy sub bun when you can build sandwiches with pizza dough?I set out to re-create the charm of the trapizzino, the Platonic ideal of pizza pockets, and I succeeded admirably.

The Dough

As previously stated, the trapizzino dough is a version of the pizza bianca dough, which can be found at both bread bakeries and pizza al taglio shops throughout Italy (the Roman equivalent of a New York slice joint).Bakery pizza bianca, such as the one from Forno Campo de’ Fiori that served as inspiration for Kenji’s no-knead, at-home version, is often baked in long sections directly on the oven deck of the bakery.When compared to the puffier and more doughy al taglio varieties, which are cooked in black steel pans known as teglie, which are comparable to the trays used to create Sicilian-style pizza in the United States, this produces a thinner and crunchier product with more flavor.The puffiness of al taglio pizza bianca is amplified by the use of trapizzino dough.

It must have enough height and structure to be able to be split open and stuffed with saucy ingredients without falling apart, but it must also be light and airy in order to avoid becoming a hefty stomach bomb when eaten.Although Callegari’s patented trapizzino dough recipe uses a natural sourdough culture to leaven the dough, it is not a simple at-home or game-day-friendly preparation, it makes for wonderful pizza.So I decided to modify Kenji’s pizza bianca recipe, which gets its rise from quick yeast, while also combining the cold-fermentation and dough-folding techniques employed by Bonci to create a more user-friendly version of the classic dish.

I began by increasing the size of Kenji’s recipe in order to make enough pizza to fill a 13-by-18-inch baking sheet.It’s important to stir the bread flour, salt, and instant yeast together before baking to ensure that the yeast and salt are uniformly distributed.Following that, the water is added and worked into the dry ingredients with a wooden spoon until a lumpy dough is formed and no visible dry flour is visible anymore.I raised the hydration slightly (up to 80 percent) in order to make the dough more extensible and give it a more open crumb, in order to avoid the dough becoming too dense when baked as a thicker piece.

First Rise

After adding the water, I stir in a couple of teaspoons of extra-virgin olive oil into the dough to give it a nice flavor.While the bottom and top crusts will be generously brushed with olive oil before baking, incor