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Contact Us | Media Kits | Tablet VersionsNo, not really. Most pizza doughs will make a perfectly good calzone. But, there are some modifications to a pizza dough that will make it an even better choice for use in making calzones. Increase the fat content of the dough to the 6 to 8 percent range. Having all, or part, of it as butter might be even better. For a great calzone dough, add 3 to 5 percent dry whole egg powder, and a couple percent extra water, to the dough along with the increased fat. This will produce something more along the lines of a pastry dough, with excellent flavor and browning characteristics and a pastry-like eating characteristic. I don’t recommend the addition of fresh or liquid whole eggs due to the potential for microbial contamination or cross contamination.
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