How to create dome for a calzone

[andrewpizza007!]

Working on my calzone recipe, there was a place in Seattle called Pete's Calzones that made the most amazing calzones. It had a slight dome of crust, just airy enough. My calzones always come out flat and I just can't figure out what the secret is. Maybe the sauce needs to be wetter so it evaporates and causes the bubble?

Any help would be greatly appreciated.

This is a picture of what I'm shooting for, just that little bit of puffiness

[Stavs]

I need to learn how to make an edge like that!

[apizza]

I don't see a steam vent cut in the dough. Perhaps that is the reason.

[peetzabone]

I know I'm late to answer so you probably won't see this but for anyone else doing a search. Right or wrong we do put some sauce on the inside of Calzoni and typically don't poke a hole for steam venting. I almost always come out with an airy, domed result that I find really enjoyable.

Here's a typical pic from a couple of years ago:

https://www.instagram.com/p/9RIQ86G0oM/?utm_source=ig_web_copy_link

[andrewpizza007!]

Peetzabone - That's awesome. Thanks! I think maybe I wasn't sealing the edges properly. Meaning that when I pulled the dough over, I didn't press hard enough, and steam escaped. After making a better seal, I got a better dome rise.

It's funny, most people making calzones seem to not want that dome or put the sauce inside, but that's how I grew to love them.