How To Make A Calzone Using Pizza Dough?

Whisk together the olive oil,honey,cilantro and barbecue sauce in a small bowl.

Is calzone dough the same as pizza dough?

The dough used for a calzone is a yeasted bread or pizza dough, so the first step is to prep your dough. Make pizza dough from scratch or use one that is store-bought. You can also use a whole wheat dough, or dough flavored with herbs or other seasonings.

How do you seal a calzone for pizza dough?

Brush water on the edges of the pastry. The water will help seal the dough seam. Use the dough press to fold the top of the calzone crust over the bottom and seal the edges. Be sure to press firmly enough to seal the edges.

Is empanada dough the same as pizza dough?

Empanada dough is more tender, flaky and less chewy than a calzone dough. Calzone dough is a sturdy, bread-like dough identical to pizza dough. The most common empanada dough is made with flour, salt, egg, cold water, and butter. The dough is rolled thinly into small round circles and topped with filling.

Do you put egg wash on a calzone?

When the oven is ready, brush each calzone with the egg wash and sprinkle with parmesan cheese. Bake for 12-14 minutes. The top of the calzones should be golden brown.

Do you flip a calzone?

Flip the untouched half of the calzone onto the toppings half, making sure not to leave any holes, cover the entire thing with pizza dough.

How do you tell if a calzone is done?

Place the calzone side by side on a floured baking sheet, (use 2 if needed), pizza stone or granite slab. Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.

How do you seal the edge of a calzone?

Decoratively Sealing Empanadas, Calzones, and Pies

  1. Moisten the edges of the dough with water, then lightly press them together to seal.
  2. Starting at one end, pinch and slightly twist the dough diagonally across the seam between your thumb and index finger.
  3. Continue pinching and twisting the dough around the seam.

Do calzones have sauce?

Calzones usually use a blend of cheese that almost always incorporates ricotta. And then there’s sauce. Calzones never have tomato sauce inside the dough. They’re always dipped.

Whats the difference between a calzone and a 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 is a calzone vs panzerotti?

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.

Why is my pizza dough so elastic?

When mixing your pizza dough, the flour and water create a chemical reaction that results in a build-up of gluten. Gluten is what helps create a stretchy texture, allowing the dough to stretch without breaking.

What temp do I cook pizza dough?

Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil.

How do you keep pizza dough from shrinking when rolling?

This can be fixed in the following ways:

  1. Proofing the dough for longer as gluten relaxes over time.
  2. Bring dough to room temperature as gluten is tighter when cold.
  3. Reduce the protein in your flour as this forms gluten.
  4. Learn to stretch by hand for more control.
  5. Weigh your ingredients so they are accurate.

What to put in calzone?

  • ▢ 1 pound pizza dough
  • ▢ ½ cup pizza sauce
  • ▢ ½ cup yellow onion diced
  • ▢ ½ cup green bell pepper diced
  • ▢ ½ cup sliced pepperoni
  • ▢ 1 cup mozzarella cheese shredded
  • ▢ 1 tablespoon olive oil
  • How long to bake calzone?

  • Preheat your oven to 425 degrees.
  • Take 1/2 tablespoon of olive oil and lightly coat the baking sheet.
  • On a well-floured surface,roll out the pizza dough into two small rounds which should look like small pizzas.
  • Place half the mozzarella cheese and ricotta cheese onto one round.
  • Decide which meats and vegetables to place into the calzones.
  • Where does calzone come before Pizza?

  • 2 cups of your favorite vegan cheese shreds
  • 1 cup of vegan sausage,diced
  • 1 cup of marinara for use in the calzone,plus additional sauce for dipping,if desired
  • 1/2 cup of halved cherry tomatoes
  • 1 cup of sauteed onions
  • 1/2 cup of chopped mushrooms
  • 2 cups of greens of your choosing — such as kale or spinach
  • 3 cloves of minced garlic
  • How to Make and Fold a Calzone

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    The Perfect Make-Ahead Freezer Meal

    Calzones are closely similar to pizzas, and are essentially a pizza that has been folded over on itself. Cutting through the crisp, golden dough of a calzone to expose a rich filling, on the other hand, is a very different sensation than eating a slice of pizza. You may prepare these ahead of time and freeze them for later use. Your whole family will like them!

    Easy Calzone Methods and Recipes

    People get stuck at two points in the process of preparing a calzone: making the crust and assembling, filling, and sealing the calzone, respectively. We’ll provide you with simple answers to both of your concerns.

    Making the Calzone Crust

    1. Use a pre-made crust or a mix to make your own.
    2. Using a prefabricated crust does not thrill me; a homemade crust, on the other hand, is far superior.
    3. However, you should do whatever makes you feel comfortable.
    4. Using a mix to make the calzone dough will make preparing these quick make ahead freezer dinners a snap, but creating your own dough from scratch always adds a little something extra to the calzone as well.

    You have the option of making your own crust.If this is the case, a dough relaxer should be used.As you work the gluten into the dough, it becomes more developed.Your dough will have a lot of spring-back, which will make it difficult to shape, fold, and seal.A dough relaxer will eliminate spring-back, allowing you to create a perfectly formed calzone every time.

    A good dough relaxer is a wonderful thing.Make use of it.We supply pre-made pizza dough mixtures as well as a dough relaxant.

    1. Find out more about a pizza dough relaxer by clicking here.
    2. Either of these solutions will cure your crust issues and make it simple to build your calzones.

    Making the Calzone—Use a Dough Press

    The dough press is by far the quickest and most efficient method of creating calzones. The use of a dough press allowed us to whip out three dozen calzones that were ready to go into the freezer in under an hour. Using a dough press, you may do three things:

    1. The dough is sliced into perfectly round rounds by the press. The cutter is located at the back of the press. It is important to have a relaxer in your dough since your circle will shrink as you cut it.
    2. The press creates a bowl or a cup to hold the filling while it is being pressed. A dough circle is inserted into the calzone press, followed by a bowl of sauce
    3. The press folds the calzone and closes the calzone.
    4. The cutter is located at the back of the press. When you cut your circle, it will shrink if you do not include a relaxer in the dough

    How to Make a Calzone

    1. Make a 1/4-inch-thick layer of dough by rolling it out. Cut circles out of the dough with a dough press. In the dough press, press a circle into the dough
    2. Spread several tablespoons of mozzarella over the lower part of the round. Your filling items should be placed on top of the cheese. Place a small amount of ricotta on top of the filling. The finest ricotta for this recipe is thick and creamy, not low-fat. Season with salt and pepper, then top with parmesan cheese if desired. (Of course, you may play about with the filling components a lot.) In order to make the filling less watery, one egg is frequently added to the ricotta.)
    3. Using a pastry brush, wet the edges of the crust. The water will aid in the sealing of the dough seam
    4. Using the dough press, fold the top of the calzone crust over the bottom and seal the edges of the calzone crust. Make certain that you press down hard enough to seal the edges. Note: If you are cooking these ahead of time as freezer dinners, you may place them in a freezer-safe bag after this step
    5. Otherwise, let them out overnight.
    6. Apply an egg white wash or a thin layer of olive oil to the crust just before baking. The calzones will have a satiny texture thanks to an egg white wash. Cooking the crust in olive oil will make it browner and crisper.
    7. Bake the calzones in a dark pan on the lowest level of the oven to ensure that the bottom crust gets enough bottom heat to bake properly. Preheat the oven to 400 degrees for approximately 15 minutes, or until the crust is browned.

    Extra Tips for Making the Perfect Calzone

    1. When it comes to the filling, basic choices are the most effective.
    2. Make sure you don’t overfill your calzone; less is more in this case.
    3. If it’s too full, it’s more prone to leak.
    4. Calzones take longer to cook than pizza and necessitate a lower temperature in order to crisp the crust and allow the filling to permeate the dough and crust.

    It usually takes 15 to 20 minutes for them to bake at 400 degrees in a standard oven.Calzones are excellent freezer dinners since they can be prepared ahead of time.Make a dozen or more at a time and store them in the freezer.When you’re short on time, bake them in the oven for fifteen minutes and you’ll have a ready-to-eat supper.

    Our Favorite Calzone Recipes

    • Breakfast Calzones
    • Creamy Ricotta Sausage Calzone
    • Easy Calzones and Breakfast Sandwich Pockets

    What’s the Difference Between an Empanada & a Calzone

    1. While empanadas and calzones may appear to be quite similar in appearance, and while they are both really tasty, their tastes are vastly different and distinct.
    2. These two dishes are utterly distinct from one another, with completely different origins and traditional preparations that use very different components.
    3. Essentially, the origins and tastes of an empanada can be traced back to Spain and Latin America.
    4. In contrast, a calzone is an Italian delicacy made of pizza dough and loaded with cheese and other ingredients, which results in an oven-baked folded pizza that is similar to a ravioli.

    I made empanadas for my girls a few months ago after they enjoyed them at a friend’s birthday celebration and they asked me to make them again.At first, I was perplexed since I assumed that empanadas were simply another term for calzones.After doing some study, I discovered that there are some significant distinctions between a calzone and an empanada that may be used to distinguish them.They differ in the following ways:

    1. The origin, the size, the filling, the ingredients and the texture of the dough, as well as the manner in which it is baked
    • The following are the distinctions between Empanadas and Calzones, as stated by the author: 1- The difference in size between an empanada and a calzone Both empanadas and calzones have a similar appearance in terms of form.
    • Even though they are both half-moon-shaped circles, the size of a classic empanada is somewhat less than the size of an Italian calzone.
    • 2- The difference between the filling of an empanada and a calzone Empanadas are commonly filled with shredded or ground beef, chicken, or seafood these days, but they used to be vegetarian.
    • They can also be stuffed with chopped vegetables such as maize, carrots, or potatoes, as well as fruit and other ingredients.
    • Calzones are customarily packed with salami, ham, or vegetables, as well as mozzarella, ricotta, and Parmesan or pecorino cheeses, and an egg is baked in the center of the pie.
    • It’s usually served with marinara or tomato sauce on the side.
    1. 3- Differences in dough ingredients and texture between an empanada and a calzone The dough for empanadas is more soft, flaky, and less chewy than the dough for calzones.
    2. Calzone dough is a dense, bread-like dough that is similar to pizza dough in texture.
    3. The most typical empanada dough is produced of flour, salt, egg, cold water, and butter, with the rest of the ingredients being optional.
    4. The dough is flattened thinly and cut into little circular circles, which are then covered with filling and baked.
    5. These half-moon shapes are then deep-fried or baked till golden brown, depending on your choice for crispiness.

    Some empanadas dough, on the other hand, is created from agricultural products that are widely available in the region, as opposed to the rest.Empanadas are cooked with cornflour rather than wheat flour in some countries, such as Venezuela and Colombia.Yuca (cassava) or plantain (a starchy meal) found in abundance in the Caribbean are mashed to make the dough, which is also used in Venezuela and the United States.Calzone dough is similar to pizza dough in that it is made out of flour, sugar, water, yeast, salt, and olive oil.

    1. The presence of yeast makes the most significant difference in the texture of the calzone dough.
    2. 4- The difference between cooking empanadas and calzones Empanadas can be baked or deep fried, but Calzones are traditionally baked in the oven, similar to how a pizza is prepared.
    3. 5- The point of origin The word empanada comes from the Spanish word ″empanar,″ which literally translates as ″to wrap.″ It was in the 1520 publication of Llibre del Coch by Robert de Nola, written in Catalan, that the first mention of empanadas packed with seafood appeared.
    4. The cookbook included recipes for Catalan, Italian, French and Arabian cuisine, making empanadas hundreds of years old.
    5. While the term ″calzone″ comes from Italy and means ″trouser legs,″ the term ″calzone″ means ″trouser legs.″ The exact origin of the calzone’s name is unknown, however it has been claimed that pant legs were used as stockings at Christmas and loaded with food as gifts, just as a calzone is packed with delectable contents throughout the holiday season.
    6. Calzones have been around since the 18th century, according to historical records.

    Origin of the Food Historically, empanadas are said to have originated in Galicia, Spain, whilst calzones are thought to have originated in Naples, Italy, respectively.Empanadas from South America, the Philippines, and Central America are now available in many countries, whereas calzones, which originated in Italy and the United States, are now popular around the world, notably in Italy and the United States.

    Homemade Calzones With Italian Sausage and Mozzarella

    • Save The first time I signed up my elder two sons for swim team was this summer, when I signed them up for eight weeks.
    • They’ve taken swimming classes in the past, and they’re in the water as much as they possibly can every day, but swimming competitively is a whole new experience for them.
    • When I signed kids up for the program, I felt like a horrible mother, thinking about all the laps they’d have to undergo day in and day out.
    • But I knew we’d need to be out and about every day; kids enjoy swimming, and doing ″difficult things″ is healthy for us.
    • As I stood at the edge of the pool, I imagined my sons looking at me wistfully and imploring with those goggle-covered eyes for me to come and save them.
    • Nevertheless, much to my amazement, we managed to go through the first week without crying at all.
    1. They truly seem to like it!
    2. They aren’t the quickest swimmers in the world, but I am really proud of them for maintaining a positive attitude and giving it their all in every competition.
    3. I’m sure I’d be in tears if I had to swim all of those laps myself!
    4. As a result of all of the swimming my sons have been doing, their appetites have increased dramatically!
    5. We went to In-N-Out Burger for supper tonight (sorry to those of you who are not from the West Coast), and Little Boy1 devoured his very first Double Double with fries.
    See also:  Where Does Hawaiian Pizza Come From?

    And then he requested if we could buy him another one since he was still starving.Even the most ravenous of eaters will be satisfied by these Homemade Calzones stuffed with Italian Sausage and Mozzarella, which are quite filling.There are a handful of different approaches you may take to producing them.If you have the opportunity to experiment with creating the dough from scratch, that is fantastic.

    1. If you don’t have time to make your own dough, feel free to use pre-made pizza dough.
    2. In the refrigerated department of Trader Joe’s, there is one that I particularly enjoy.
    3. As an alternative, you can top them with your favorite pizza toppings.
    4. You must be cautious not to overfill them, as then the oven may leak when you bake them!
    5. If you’re using Italian sausage or ground beef for the filling, you’ll want to combine the meat with some jarred marinara sauce before baking it.
    6. Then use the remaining sauce to serve alongside the calzones as a dipping sauce.

    Did you make this recipe?

    Would you please let me know how things went for you? Leave a comment below and post a photo of your gorgeous tiny kitchen on Instagram with the hashtag #lovelylittlekitchen.

    Can’t get enough?

    When you subscribe, I’ll email you all of my recipes straight to your inbox! Additionally, you may keep up with me by following me on Pinterest, Instagram, Facebook, YouTube, and Twitter. Print

    Filling

    • A third of a pound sweet Italian sausage (I used three Johnsonville links with the casings removed)
    • 1 cup shredded mozzarella cheese
    • 1/2 cup bottled marinara sauce (save any excess marinara for dipping)

    For the Dough

    • 1 cup lukewarm water
    • 1 package active dry yeast (2 1/4 teaspoons)
    • 1/2 teaspoon salt
    • 1 teaspoon sugar
    • 2 tablespoons vegetable oil
    • 2 1/2 to 3 cups flour
    • 1 egg + 1 tablespoon water beaten together (egg wash)
    • 2 tablespoons grated parmesan cheese (the kind that you shake is fine)
    • 2 tablespoons grated

    For the Filling

    Cook the sausage in a medium-sized skillet over high heat until it is fully done. Excess oil should be drained. Add in the marinara sauce and mix well. Remove the pan from the heat and set it aside.

    For the Dough

    1. Set aside for a few minutes to allow the yeast to activate after placing it all in the bowl of an electric mixer fitted with the dough hook attachment.
    2. Then add the salt, sugar, and oil and mix on a moderate speed until everything is well combined. Slowly add 2 1/2 cups of flour, increasing the speed to medium.
    3. Even if the dough is still extremely sticky, you can add up to 1/2 cup extra flour until the dough begins to pull away from the edges of the mixing bowl
    4. Continue to knead the dough for a few more minutes using the dough hook. The dough will gather around the hook and form a ball. If you don’t have a dough hook attachment, knead the dough by hand for a few minutes on a floured work surface until it comes together.
    5. Discard the dough hook and roll it out to 1/2 inch thickness on a well-floured surface until it is 3/4 inch thick. Cut six circles out of the dough using a biscuit cutter or the rim of a 3 inch glass
    6. Set aside.
    7. Roll out each circle to a diameter of approximately 8 inches, sprinkling with flour as necessary to ensure that the dough does not adhere to the rolling pin or work surface.
    8. Divide the prepared sausage filling into half and place one half of each of the dough circles on a baking sheet. Mozzarella cheese should be sprinkled on top of the sausage stuffing. Make a pleat with your fingers and pinch your edges together to seal the edges of the dough half. To produce a ″scalloped″ edge, I like to use the tines of a fork or the rim of a spoon.
    9. Transfer them from your work area to a baking sheet that has been prepared with Silpat or parchment paper.
    10. Place a clean kitchen towel over the calzones that have not yet been baked and let them to rise while the oven preheats to 400 degrees.
    11. Immediately after removing the calzones from the oven, brush each with the egg wash and sprinkle with parmesan cheese
    12. Preheat the oven to 12-14 degrees. The golden brown color of the calzones’ tops should be achieved.
    13. Serve with marinara sauce that has been reheated.

    Nutrition

    • 1 Calzone
    • 772 calories
    • 2.6 grams of sugar
    • 744 milligrams of sodium
    • 15 grams of fat
    • 4.7 grams of saturated fat
    • 8.8 grams of unsaturated fat
    • 0.2 grams of trans fat
    • 125 grams of carbohydrates
    • 4.8 grams of fiber
    • 31 grams of protein
    • 59 milligrams of cholesterol

    Save

    Introduction: How to Make a Calzone

    • I have yet to encounter a single person on the face of the planet who does not enjoy calzones; they are just wonderful, and there is no evidence to the contrary.
    • My first calzone experience was with the Piz’ones from Pizza Hut (or was it Domino’s?
    • ), and I was hooked on calzones from that point on.
    • They’re like pizzas that have been squared.
    • That may seem difficult to accept, yet it is correct;-) As a result, I set out to learn how to create my own delicious calzones.
    • In the kitchen, I experimented with various ingredients and techniques until I came up with a very solid notion for how to create a calzone.
    1. However, I will not be providing you with a recipe since, to be really honest, I create a different calzone every time!
    2. But the methods and methodology that I use are the same, and that is exactly what I will be sharing with you today.

    Step 1: IngredientsUtensils

    • Ingredients:Pizza Dough – I used a store-bought mix to make my pizza dough. You can use any sort of dough you like, but it must be dough and not crust.
    • You can use just about anything for the toppings
    • I used mozzarella cheese and pepperoni with tomato sauce and oregano, but you can use whatever you like.
    • Spray with olive oil, such as Pam or Crisco
    • A cookie sheet with raised sides to prevent a sloppy mess is required.
    • Making calzones requires the use of a cutting board to avoid rusting the cookie sheet.
    • Cutter for cutting pizza
    • Spatula
    • Potholders are used to hold pots.

    Step 2: Throw on Your Toppings

    • To begin, form the pizza dough into an oval shape by rolling it out. When you’re assembling your calzone, only work on one side of the pie, or little less than half of your oval shape. The other half will be put to good use later. Start sprinkling on the toppings, which may be any kind you like. I’d recommend topping your calzone in the same manner as you would your pizza, but if you’re feeling really adventurous, go ahead and be creative. – Here are the toppings that I used: Tomato sauce – most people do not put sauce inside their calzones
    • Instead, a more common option is to heat up a little amount of tomato sauce to dunk your calzones in before baking them.
    • Pepperoni
    • Cheese – I used shredded cheddar and torn-up slices of mozzarella
    • I love torn-up sliced cheeses since they are much thicker
    • I used a combination of ingredients.

    Step 3: Cover It Up and Bake It

    • Cover the whole calzone with pizza dough by flipping the untouched half of the calzone over the toppings half, making sure not to leave any holes in the process.
    • Now, spray the top of the calzone with Pam or something similar, sprinkle on some spices if you’d like (I used garlic powder and oregano), and bake it for about 15 minutes.
    • 20 minutes at 450 degrees Fahrenheit (that’s around 230 degrees Celsius for you for-uh-ners;-) For me, this typically does the thing, but your mileage may vary, so keep an eye on it to make sure it doesn’t catch on fire.
    • Now comes the most difficult part of it all.
    • *drumroll*Wait.

    Step 4: Take It Out and Eat It!

    • Removing your calzone from the oven and placing it on a cutting board is the next step.
    • If you like, you may cut it into strips and set it aside to cool for a few minutes.
    • Make an invitation to your relatives and friends to come see this amazing work of art, which you have painstakingly created with your own two hands!
    • Congratulations on your accomplishment!
    • Take advantage of the fact that people will shake your hand and tell you how amazing you are!
    • You’ve just finished making a calzone, and man, it’s delicious!

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    What Is the Difference Between a Calzone and a Stromboli?

    • A stromboli and a calzone are two distinct types of pizza.
    • Please, I implore you, put your faith in me.
    • Everyone doesn’t believe me when I tell them this (since I’m the sort of person who loves to speak about stromboli a lot).
    • I give them a thorough description of what a stromboli and a calzone are, among other things.
    • Their suspicious response is ″Ok, fine,″ and then they walk away saying something along the lines of ″That man was odd, wasn’t he?″ or something like.
    • That is not how things are going to turn out.
    1. In this lesson, I’m going to tell you what the difference is between the two types of pizza, and then you’re going to write it down in your diary to use as a mantra.
    2. Maybe you’ll even get it tattooed on your body to commemorate the occasion.
    3. Who’s to declare what’s best?
    4. Calzones and stromboli are both variations on the pizza dish.
    5. There are several distinct varieties of a sealed, portable pizza that may be made with the same basic components.

    There’s pizza dough, cheese, and toppings to choose from.There’s sauce on the side every now and again.Let us get into it in a moment.Here’s how they differ from one another:

    The Sealing Technique

    • The most significant distinction between a calzone and a stromboli is the method by which they are sealed.
    • If you’re looking for a straightforward comparison, here it is: a calzone is comparable to a taco, and a stromboli is comparable to a burrito.
    • Tacos and calzones are usually folded to keep them from falling apart.
    • Burritos and stromboli are always served in a folded up fashion.
    • A calzone is sealed by folding it in half and crimping the edges together.
    • Sealing a stromboli is accomplished by wrapping it up in a spiral and folding the additional dough back over the stromboli.
    1. Both are brushed with egg wash to ensure that the dough does not stick to the pan.

    The Shape and Size

    • Because of the differences in sealing processes, calzones and stromboli start off with distinctly different forms.
    • When forming the dough for a calzone, you should shape it into a circular.
    • A little half-circle is formed by folding the circular in half.
    • Calzones are often served as a single portion.
    • When you roll out dough to make a stromboli, you are essentially rolling out an extended rectangle.
    • After the rectangle has been rolled, it is formed into a long, slender, cylindrical pizza cigar shape.
    1. Stromboli is intended to be served in slices to a large number of people.

    The Origin

    Another point of distinction is where they originate. Calzones are a traditional Italian dish. Actually, legitimately, 100 percent -certified Italians are in the picture here. These pizzas, which originated in Naples as a casual manner of eating pizza while standing on the street, vary in terms of ingredients and preparation methods depending on where you are in Italy.

    Stromboli vs. Calzone: What’s the Difference? – My Recipes

    • Those two things are NOT the same.
    • Calzones and stromboli are both popular Italian dishes in the United States, at least in terms of popularity.
    • Despite the fact that the terms are sometimes used interchangeably, a calzone (pronounced cal-zone-eh) and a stromboli (pronounced strom-bowl-e) are two very distinct items.
    • Although these portable pizza versions use some of the same ingredients, their origins, sealing processes, and fillings distinguish them from one another.
    • Never believe anyone who tells you that the two dishes are interchangeable when it comes to stromboli vs.
    • calzone.
    1. (This is due to the fact that they are not!) As an alternative, use our guide to learn the distinctions between the two—and to make your next trip to a pizza parlor or Italian restaurant a little less stressful.
    See also:  How To Layer Pizza Toppings?

    Origins

    • First and foremost, though, is this: If you assumed that stromboli originated in Italy, you were mistaken—it was really created right here in the United States of America.ck-Cheesy Chicken-and-Spinach Stromboli with a Creamy Tomato Sauce Ring Photographer Greg Dupree; food stylist Emily Nabors Hall; prop stylist Claire Spollen are all credited with this shoot.
    • Photographer: Greg Dupree; food stylist: Emily Nabors Hall; prop stylist: Claire Spollen; food styling: Stromboli is said to have been invented by Italian-Americans in Philadelphia in the 1950s.
    • Romano’s Italian Restaurant & Pizzeria, which is still in operation today, claims to have been the first establishment to adopt the name in the United States.
    • According to mythology, the proprietor of the eatery was having difficulty coming up with a name for his new sandwich.
    • A client who was well-versed in the tabloids proposed the name ″stromboli,″ which was a homage to the newly released romantic film starring Ingrid Bergman and Roberto Rossellini.
    • Those unfamiliar with 1950s Hollywood gossip may be interested to know that the film Stromboli is infamous for the off-screen love affair that exists between its two married actors.
    1. Calzones, on the other hand, are distinctly Italian in origin.
    2. Calzones, which were first made in Naples in the 18th century, soon gained popularity as a popular street dish because they are simple to consume while standing.
    3. Are you looking for calzone recipes that are simple to make?
    4. Take a look at these: Watch this video to learn how to make Supreme Pizza Pie.

    Sealing Techniques

    • The most significant distinction between a calzone and a stromboli is the manner in which they are folded and sealed before being cooked.
    • According to Bon Appétit, this is the best answer I’ve been able to find: A calzone is similar to a taco, while a stromboli is similar to a burrito.
    • Calzones and tacos are folded into a half-moon shape before being baked or served.
    • Stromboli and burritos are made by rolling them.
    • Isn’t it straightforward?
    • Both begin with the same information: Pasta rolled up and topped with items such as sauce, cheese, ground beef, and veggies What really matters is what occurs after that.
    1. The image GettyImages-686770909.jpg is courtesy of Hein Van Tonder / EyeEm and Getty Images.
    2. EyeEm/Getty Images photo by Hein Van Tonder To seal a calzone, fold it in half and use a fork to press the ends together tightly.
    3. To properly seal a stromboli, you must first roll it into a spiral shape and then fold over the excess dough to preserve the contents within the stromboli.
    4. Do you have difficulties visualizing it?
    5. Consider the following scenario: If a piece of pizza and a Little Debbie Swiss Roll had a child, the result would be a stromboli, which is a combination of the two.

    Are you looking for stromboli recipes that are simple to make?Take a look at these:

    Fillings

    • While stromboli and calzones might have ingredients that are fairly similar (meat, cheese, veggies), there are a few key distinctions between the two.
    • Tomato sauce, mozzarella, and (nearly invariably) ricotta are the main ingredients of calzones, which are similar to those of pizza.
    • Stromboli are normally made without the addition of ricotta.
    • A low-moisture mozzarella cheese is preferred by most chefs in order to keep moisture at bay.
    • Also common in stromboli are cold cuts and other meats that are more commonly associated with sandwiches than with pizza, such as salami and capicola.

    Where’s the Sauce?

    • In the realm of stromboli versus calzone, the positioning of the sauce is quite important.
    • Calzones that have been air-fried Gina DeSimone is a model and actress.
    • Sauce is typically baked inside stromboli, and it is eaten alongside calzones as an accompaniment.
    • The operative word here is ″usually,″ because there is no written regulation stating that stromboli must be served with a built-in sauce or that calzones must be served with a dipping sauce.
    • That is, however, the way things have always been done.
    • You’d want to dip your stromboli in something?
    1. Please accept my invitation.
    2. Do you want to put sauce on your calzone before baking it?
    3. That is also completely acceptable.

    Panzerotti or Calzone? What’s the Difference?

    • Do you consider yourself to be a foodie in your own right?
    • If this is the case, you should be aware of the distinction between Panzerotti and Calzone before placing an order at a legitimate Italian restaurant.
    • Despite the fact that they appear to be identical, the little variances between Panzerotti and Calzone give them their own distinct Italian experience.
    • Here’s a simple overview of the differences between the two types of pizza for the pizza-loving foodies out there.

    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 whatever ″topping″ you want to put on top of them.
    1. 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.
    2. Following the completion of the frying process, the steam should be released.
    3. Puncturing holes in your Panzerotti before deep fried will destroy the effect and result in a tart that is less than perfect.
    4. Panzerotti are a popular alternative to traditional pizza as well as to its cousin, the Calzone, which is also popular.
    5. 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.
    1. Calzones were invented in Naples, Italy, and were first sold as a street dish by street vendors.
    2. Calzones, like the Panzerotti, were originally intended to be a complete meal in and of themselves.
    3. They are portable and may be brought with you wherever you go.
    4. Today, however, the majority of Calzone types are significantly bigger.
    5. 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!

    Most Common Pizza-Making Problems (and How to Avoid Them)

    • The fact that pizza is one of the most popular (and cooked) foods in the world shouldn’t be surprising given the amount of trial and error that has gone into its creation!
    • Pizza recipes can range from basic and straightforward to time-consuming and labor-intensive.
    • When it comes to making the ideal pizza, there are a number of considerations to keep in mind no matter which method you choose.
    • First and foremost, you’ll need a fantastic handmade pizza dough recipe.
    • The dough will need to be prepared ahead of time, then stretched, placed on a baking stone or pan, topped, and then baked in the oven!
    • While this procedure appears to be basic, there are a number of ways in which you may improve the quality of your pizza even more.
    1. Making the perfect pie may be difficult, but with these helpful suggestions for pizza dough, you can prevent some of the most typical issues that arise.

    The Dough

    The following are some remedies to typical pizza dough difficulties that may be the root cause of your rippling pizza dough.

    Knead Your Dough Properly

    • Kneading your pizza dough helps to increase the amount of gluten in the dough.
    • If your pizza dough has not been kneaded for an adequate amount of time, it may not have had the opportunity to develop a robust gluten network, resulting in a tough crust.
    • Gluten is formed when you mix the wheat and water in your pizza dough, which is caused by a chemical interaction between the flour and water.
    • Gluten is responsible for the dough’s flexible nature, which allows the dough to be stretched without breaking.
    • Although it is crucial to completely knead your dough, it is not required to knead your dough for an extended period of time.
    • 4 to 6 minutes is the suggested time for kneading your dough!
    1. A fine, crumb-like texture will be created by over-kneading your dough.
    2. This texture will give your dough a bready texture rather than a light and airy pizza crust.

    Rest Your Dough

    • The tearing of the crust is a common problem with pizza dough.
    • Insufficient development of the gluten in your pizza dough might result in your dough tearing easily.
    • The developed gluten in your dough is responsible for the crusty aspect of your pizza dough.
    • When stretched, your dough will want to return to its original ball shape if it has not been sufficiently treated.
    • If your dough is resistant to stretching when stretched, it will need to be proofed for a longer period of time before baking.
    • Allowing your dough to sit at room temperature for an extended period of time will allow the gluten to develop more fully.
    1. We recommend at least a couple of hours of your time.
    2. In order for the gluten to relax over time, it is necessary to allow for a period of relaxation throughout the pizza-making process to occur.
    3. When gluten is formed, it is extremely tight and powerful, and when the dough is stretched, it tears and breaks.
    4. Allowing your dough to proof will help to prevent it from tearing and make it simpler to work with.
    5. While a few hours may suffice, it is always preferable to spend more time.

    If you have the luxury of time, letting your gluten proof in the fridge overnight is ideal for avoiding the most common pizza dough issues.

    Stretch the Dough Evenly

    • Stretch the dough evenly with your hands, and always stretch from the outside in to ensure uniform stretching.
    • Extending from the centre will result in a stretch that is too tiny, and your dough will be too thin as a result of this.
    • In addition, we recommend bypassing the rolling pin altogether.
    • Rolling pins, while useful for baking cookies, are notorious for causing a slew of pizza-related issues.
    • A thin, cracker-like crust will develop from rolling your freshly proofed dough with a rolling pin after it has been risen.
    • A crust that is too thin will be incredibly difficult to manage and will not be able to hold your toppings in place.
    1. Instead, concentrate on the outside portions of the dough and strive to get a consistent stretch that is approximately 13 inches thick.

    Search for a High Protein Flour

    • After attempting a pizza dough recipe for a few times and using all of the suggestions above, you may still be facing problems with your crust due to an issue with your flour.
    • The gluten in flour is formed by the protein in the flour, and the gluten is responsible for the texture of your pizza crust.
    • A high-protein bread flour, such as our Artisan Bread Flour, is the best flour for making the perfect pizza crust because it contains no gluten.
    • It’s important to remember that the higher the protein content of a flour, the longer the dough will need to rest before it can be used.
    • Because of its great elasticity, the dough will snap back into shape if it is not let to rest for an adequate amount of time.
    • Cooking a tasty pizza crust with the appropriate texture is still achievable even if you have gluten intolerance or are cooking for someone who does not tolerate gluten.
    1. The addition of just a couple of key components will allow you to develop a gluten free pizza dough that will perform in a manner similar to standard pizza doughs.
    2. This delicious gluten-free pizza dough recipe makes use of millet flour, brown rice flour, baking powder, dry yeast, and xanthan gum to recreate the texture and flavor of a classic wheat flour pizza crust without the use of gluten-containing grains.
    3. You can make a vegan version of this dish that is not only gluten free, but also exceedingly simple to prepare.

    The Toppings

    Choose Your Toppings Wisely

    • Pizza dough that has become mushy is one of our least favorite frequent pizza dough problems.
    • Now that you’ve mastered the art of creating the ideal pizza dough, you should proceed with caution when it comes to toppings.
    • There’s (almost) nothing worse than spending hours perfecting a tasty crust only to have it turn into a mushy pizza.
    • Make sure to pay special attention to the moisture content of your pizza toppings and sauce when you are selecting them.
    • Wet toppings, such as marinated veggies and olives, can weigh down your pizza and cause it to become mushy because they seep into the dough.
    • When selecting your pizza toppings, take the ″less is more″ approach and choose toppings that compliment one another; for example, if you’re adding wet toppings like fresh tomatoes, make sure to balance it out with a dryer sauce or fresh herbs to keep things balanced.
    1. A mushy pizza may be created by piling on too much sauce and cheese.
    2. In order to avoid overpowering your pizza with a variety of flavors, it is preferable to choose a few toppings that compliment one another.
    3. If just a few toppings aren’t enough, consider pre-cooking your toppings to remove some of the moisture before adding them.

    Skip the Store-Bought Sauce

    • When it comes to choosing a sauce for your pizza, make sure it’s the right one for the job.
    • However, while tomato sauce is a common choice, don’t be afraid to get creative with your sauce selections.
    • Making a tasty pizza with a truly unique flavor can be accomplished by incorporating pesto sauce, olive oil, and even hummus into the mix.
    • Whatever sauce you pick, make sure it’s of high quality, and if at all possible, avoid using pre-made sauces and instead make your own.
    • Making a homemade pizza with fresh ingredients and avoiding processed chemicals can allow you to make a healthy pizza at home.
    • This recipe for quick and simple homemade tomato sauce is a favorite of ours!
    1. Made with tomatoes, garlic, and aromatics, this dish is simple, delicious, and can be prepared in under an hour!
    See also:  How Long To Par Bake Pizza Crust?

    The Baking

    Bring on the Heat

    • Cooking a pizza at high temperatures results in a crust that resembles that of a restaurant.
    • Regardless of what ingredients your recipe asks for, you must pre-heat your oven before beginning.
    • Make sure to keep your baking pan or pizza stone in the oven while the oven is preheating..
    • By preheating your oven to a high temperature, you will get the crispy golden crust that you are familiar with.

    Don’t Get Stuck

    • Another typical pizza dough issue that occurs when preparing a pizza is that the dough becomes stuck to the peel, sheet, or stone.
    • Adding extra dusting flour can instantly rectify the situation!
    • When dealing with pizza dough, it is essential to coat the surface with flour.
    • When stretching and baking your dough, sprinkling a little more flour on it can help to keep it from adhering to your hands and other surfaces.
    • Before you put your pizza peel or baking sheet in the oven, make sure to dust it with a little flour before you put your pizza on top of it.
    • Dusting it with flour will prevent it from sticking and will aid in the formation of a lovely bottom crust.

    Bake Pizza Perfectly

    • One of the most prevalent reasons of an undercooked pizza is removing it from the oven too soon after it has been baked.
    • It’s only natural to be tempted to pull your baking pizza out of the oven and consume it as soon as the aroma wafts through the house from the oven.
    • Remove your pizza from the oven too soon, on the other hand, and you’ll end up with a doughy, uncooked pizza instead.
    • Don’t be deceived by the melted cheese and cooked toppings; this does not necessarily indicate that your pizza is ready to be served.
    • To ensure that your pizza is properly cooked, after it appears to be ready to be removed from the oven, keep it in for a few minutes more and gently raise one side of the crust to check the bottom of the crust.
    • These few more minutes are critical for imparting the right taste and forming a browned, crispy exterior on the baked goods.
    1. Are you ready to start making your own own handmade pizza from scratch?
    2. More pizza-making tips and methods may be found on our Bob’s Red Mill blog.

    Homemade Pizza Dough for Beginners

    • It is possible that this content contains affiliate links.
    • Please take the time to read my disclosure policy.
    • This simple pizza dough recipe is perfect for novices, and it yields a soft handmade pizza crust that everyone will like.
    • You can skip ordering pizza since you only need six basic ingredients to get started!
    • This is the recipe I use for pizza dough on a regular basis.
    • It was originally published on my blog six years ago, and after making it for the millionth time, I felt it was time for an update, complete with a video instructional and more detailed recipe instructions..
    1. In addition, several of you expressed a desire to overcome your aversion to yeast this year.
    2. Consider this to be your beginning point, and refer to it on a regular basis.
    3. (And if you’ve ever made homemade bagels or sandwich bread, you’ll be able to quickly produce pizza dough because it’s quicker, simpler, and involves less steps than the other recipes.) Pizza dough serves as the basis, and every great pizza begins with a fantastic pizza crust that is baked to perfection.
    4. A thin and crisp pizza crust appeals to certain people, whereas a thick and squishy pizza dough appeals to others.
    5. This handmade pizza crust has it all: it’s soft and chewy on the inside, with a great crisp on the outside and an incredible flavor.

    Baking with Yeast Guide

    • This Baking with Yeast Guide should be consulted whenever you are working with baker’s yeast.
    • I’ve included realistic responses to all of your frequently asked yeast questions.
    • Why waste time making pizza dough when you can just purchase frozen pizza dough?
    • While frozen pizza dough is easy, handmade pizza dough has a delightful flavor and texture that can only be achieved via the use of fresh ingredients.
    • In addition, the majority of the job is done without your involvement!

    Overview: Homemade Pizza Dough Ingredients

    All pizza dough begins with the same basic ingredients: wheat, yeast, water, salt, and olive oil. From there, the possibilities are endless. Here’s a breakdown of the ingredients that go into my handmade pizza dough recipe. The whole printable recipe may be seen below.

    1. Yeast: I use Red Star Platinum yeast for this recipe. When I use this quick yeast, I get the greatest results possible. It is amazing since the Platinum yeast’s precise recipe helps to strengthen your dough while also making the process of dealing with yeast uncomplicated. One normal package of yeast (2 and 1/4 teaspoons) is all that is required for the task at hand.
    2. Water: I experimented with different quantities of water in order to perfect my pizza dough recipe. 1 and a third cups is the optimal serving size. Warm water (approximately 100-110°F) can be used to reduce the amount of time the water takes to rise. Anything above 130 degrees Fahrenheit will destroy the yeast.
    3. In this recipe, all-purpose white flour that has not been bleached should be used. The process of bleaching the flour removes part of the protein, which will have an impact on how much water the flour absorbs. You may use bread flour instead of all-purpose flour if you like a chewier pizza crust
    4. However, you will need to add a couple additional Tablespoons of water because bread flour has more protein than all-purpose flour. If you enjoy whole grain bread, you might want to try this whole wheat pizza dough.
    5. Oil: A couple of Tablespoons of extra virgin olive oil gives the dough a great taste that is hard to beat. Before adding the toppings, don’t forget to spray the dough lightly with olive oil to avoid the crust from becoming soggy.
    6. Salt: Salt enhances the taste of foods.
    7. The addition of 1 tablespoon of sugar increases the activity of the yeast and tenderizes the dough, especially when combined with a small amount of olive oil.
    8. Cornmeal: Although cornmeal isn’t included in the dough, it is used to sprinkle the pizza pan before baking. The addition of cornmeal to the pizza dough gives it a little additional taste and crunch. The bottom crust of the majority of the delivery pizzas you love has cornmeal in it.

    This is a Lean Bread Dough

    • A lean dough is required for pizza crust, as well as for handmade bagels, artisan bread, and focaccia.
    • A lean dough is one that does not contain any eggs or butter.
    • You may expect a crispy pizza crust if you don’t use any additional fat to make the dough pliable before baking.
    • (However, I recommend using a small amount of olive oil for taste and to make the inside a little softer than usual).
    • Dinner rolls and overnight cinnamon rolls, for example, call for fat in order to produce a ″rich dough,″ which results in a softer and more dessert-like loaf of bread.

    Overview: How to Make Easy Pizza Dough (for bread beginners)

    1. Hand-knead the dough ingredients together, or use a hand-held or stand mixer to combine them. Follow the procedures outlined in the written recipe below to complete this task.
    2. Knead by hand or whip the dough with your mixer. This is something I enjoy doing by hand, and you can see me doing it in the video.
    3. In a greased mixing basin, place the dough and cover it securely with plastic wrap, and put it away to rise for approximately 90 minutes or overnight in the refrigerator.
    4. Air bubbles can be released by punching down the rising dough. halve
    5. Divide in half
    6. Roll the dough out into a 12-inch circle on a floured surface. Cover the pan and set it aside while you prepare the pizza toppings.
    7. To finish, add your favorite pizza toppings.
    8. Pizza should only be baked for around 15 minutes at a fairly high temperature.

    Little bakers may provide a help while also having a good time in the process. Allow the children to assist you in pressing down the dough and shaping it into a circular. They may decorate the top of the pie with their favorite cheeses and pepperoni faces. Who doesn’t enjoy a pizza with a happy face on it?

    Pizza Dough Video Tutorial

    How to Freeze Homemade Pizza Dough

    • This recipe makes two pizzas that are 12 inches in diameter.
    • After the pizza dough has risen and been divided in half (step 5), one of the balls of dough can be frozen and used to create pizza at a later date.
    • Alternatively, you can freeze the two balls of dough one at a time.
    • Lightly coat the dough ball(s) with nonstick spray or olive oil, being sure to coat both sides.
    • Place the dough ball(s) into each zip-top bag(s) and seal securely, pressing out any air that may have gotten into the bag(s).
    • Freeze for a maximum of three months.

    How to Thaw Frozen Pizza Dough

    Refrigerate the frozen pizza dough for around 8 hours or overnight, depending on how long it has been frozen. When you’re ready to create pizza, take the dough out of the refrigerator and let it rest on the counter for 30 minutes before continuing. Following step 5 in the recipe below, continue with step 6.

    Recipes Using Pizza Dough

    • Cheese pizza with more cheese
    • Stuffed crust pizza with extra cheese
    • Homemade ham and cheese pockets
    • And pepperoni pizza rolls (with updated photographs!) Classic Margherita Pizza, Spinach and Artichoke White Pizza, Homemade BBQ Chicken Pizza, Garlic Knots, and Cheesy Breadsticks are just few of the options.
    • Toppings can include anything you like: pepperoni, crumbled sausage, black olives, onions, mushrooms, jalapenos, and so on.

    Here are my flatbread pizza crust and whole wheat pizza dough recipes, which you can use together or separately. Print

    Description

    • Follow these simple directions to make a homemade pizza crust that is thick, crisp, and chewy. The recipe makes enough pizza dough for two 12-inch pizzas, and you can save half of the dough for later use by freezing half of the dough. The total weight of the dough was close to 2 pounds. a cup and a third (320ml) warm water (between 100 and 110°F, 38-43°C)
    • 2 and 1/4 teaspoons (7g) Red Star Platinum instant yeast (1 standard packet)*
    • 1 Tablespoon (13g) granulated sugar
    • 2 Tablespoons (30ml) olive oil
    • 3/4 teaspoon salt
    • 3 and 1/2 cups (438g) all-purpose flour (spoon & leveled), plus more for hands and surface
    • A sprinkle of cornmeal for
    1. In the bowl of your stand mixer fitted with a dough hook or paddle attachment, whisk together the warm water, yeast, and granulated sugar until well combined. Allow for 5 minutes of resting time after covering. * For those who don’t have access to an electric stand mixer, you may just use a big mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step
    2. Combine the olive oil, salt, and flour in a mixing bowl. 2 minutes at a low pace is sufficient. Prepare a lightly floured surface for the dough to be turned out on. Knead the dough for 3-4 minutes with lightly greased hands (you can see me doing it in the video above for a visual demonstration!). However, if you find that the dough is too heavy for your mixer to handle, you may absolutely use it on moderate speed instead of the high speed setting. Despite the fact that the dough has been kneaded, it should still be a touch soft. When you poke it with your finger, it should slowly bounce back, indicating that the dough is ready to rise. In such case, continue to knead the dough. Lightly lubricate a large mixing basin with oil or nonstick spray– you may use the same bowl you used to make the dough. Place the dough in the basin and swirl it around to coat it with oil on both sides. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel to keep the bacteria from growing. Allow the dough to rise for 60-90 minutes at room temperature, or until it has doubled in size. When it’s very chilly outside, heat your oven to 150°F (66°C) to create a comfortable environment. Turn off the oven and place the dough inside, leaving the door slightly ajar. Bake for 30 minutes. Your dough will be able to rise in a warm setting like this. After about 30 minutes, close the oven door to keep the rising dough and the air within the oven from escaping. Remove the pan from the oven when it has doubled in size.)
    3. Preheat the oven to 475 degrees Fahrenheit (246 degrees Celsius). During the time it takes to shape the pizza, allow it to cook for at least 15-20 minutes. Pre-heat the oven as well as the pizza stone if you are using one.) Nonstick spray or olive oil can be used to lightly grease a baking sheet or pizza pan. Cornmeal is lightly sprinkled on top of the crust to give it a little more crunch and taste. Definitely recommended
    4. Form the dough in the following ways: The dough should be punched down to expel any air bubbles when it is finished. Using a knife, cut the dough in two. It is possible to freeze half of the dough for later use if you are not preparing two pizzas. See the freezing instructions below. Gently flatten the dough into a disc on a lightly floured work surface, using lightly floured hands or a rolling pin to do so. Placing the disc on the prepared baking sheet and stretching and flattening it into a 12-inch circle using lightly greased hands is recommended. The dough should be lifted up along the edge to form a lip around the perimeter. To form the rim, I just squeeze the corners together. If you are not using a pizza stone, you may lay the dough straight on baker’s peels that have been coated with cornmeal. Cover the dough loosely with plastic wrap or a clean kitchen towel and set aside for a few minutes while you prepare the pizza toppings. I recommend pepperoni and green peppers or jalapeo slices, extra cheese pizza, Hawaiian pizza, margherita pizza, spinach artichoke white pizza, or homemade

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