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Author Topic: How to create dome for a calzone  (Read 722 times)

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Offline andrewpizza007!

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How to create dome for a calzone
« on: February 22, 2021, 09:21:42 PM »
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

Offline Stavs

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Re: How to create dome for a calzone
« Reply #1 on: March 05, 2021, 01:56:23 PM »
I need to learn how to make an edge like that!

Offline apizza

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Re: How to create dome for a calzone
« Reply #2 on: March 05, 2021, 06:30:21 PM »
I don't see a steam vent cut in the dough. Perhaps that is the reason.
Marty

Offline peetzabone

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Re: How to create dome for a calzone
« Reply #3 on: June 14, 2021, 05:15:51 PM »
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


Offline andrewpizza007!

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Re: How to create dome for a calzone
« Reply #4 on: July 01, 2021, 02:07:30 AM »
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. :) 
 

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