September 6, 2012 |

Calzone Dough

By Tom Lehmann

Dough Uses

Do I need to use a different dough for making my calzones?
Tom Lehmann

No, 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.


shrimp scampi

Crustacean Nation

Shrimp scampi a perennial Italian favorite hrimp scampi is one of those staple entrées that have adorned menus around... Read More


Wrap It Up

Calzones serve, deliver easily While calzones have been around for decades, they continue to grow in popularity year after... Read More