Do you enjoy calzones and pizzas as much as I do? Does anyone here know what sets calzone dough apart from pizza dough? If you don't know what that is, you're not alone.
Flour, water, yeast, and salt are the same ingredients used to make the dough for both calzones and pizza. These two doughs share many similarities but are made differently, resulting in distinctive flavors and textures.
No matter if you love Pizza or Calzone, Pizza Bien's Neapolitan pizza from Italy won’t disappoint you. This article will discuss the specifics that set calzone dough apart from pizza dough and offer advice for consistently delicious results. Watch this space!
Differences Between Calzone Dough vs Pizza Dough
The ratio of water to flour in calzone dough is larger than in pizza dough, which gives it a softer and more malleable feel and is the fundamental difference between the two. You can achieve lighter and fluffier baked goods by increasing the water content of the dough to a higher ratio than pizza dough.
The dough for pizza is usually left to rise for longer than the dough for calzones, sometimes up to 24 hours. Due to the longer rising time, pizza dough develops a more nuanced flavor and a somewhat chewy texture.
Thin-crust pizzas, deep-dish pizzas, and everything in between may all be prepared with pizza dough. Calzones, pizzas folded into a crescent shape and loaded with various ingredients before being baked, are commonly made with calzone dough.
In other words, what's the deal? Pizza dough and calzone dough both work well for creating tasty pizzas and calzones. However, calzone dough is softer and more malleable, while pizza dough has a chewy feel.
What Makes Calzone Different From Pizza
You've probably figured out by now that pizza dough and calzone dough are interchangeable and that a calzone is simply a pizza that has been folded in half.
And so, what exactly differentiates Pizza and Calzone? Procedures of preparation include stretching, filling/topping, and baking. We'll go over each of these measures in depth below.
Temperature Turns The Table
The baking process for calzones is distinct from that of pizza. The packed contents and layered dough require a greater baking temperature for a calzone.
This means preheating the oven to its maximum setting and placing a pizza stone inside. This way, when it's time to bake the Calzone, the pizza stone will already be nice and hot.
Whereas pizza needs to be cooked at around 626 degrees Fahrenheit. Even though a calzone's optimal cooking time is shorter (approximately 6 minutes), it still requires a hotter oven than one would use for a pizza.
You Have to “Stretch” Your Way
The dough for calzones needs to be stretched after being removed from the refrigerator. The method you use to stretch the dough for the Calzone is crucial.
When folding the crust in half, you should press across the dough to make the center thicker than the edges, which you will press together. Pizza dough, on the other hand, is stretched such that it remains thin in the middle and thick on the outside.
Also, avoid over-expanding the calzone's crust. Spread a light, even pressure all over and on top of it. If you don't want a puffy calzone, you can alternatively use a rolling pin, which is strictly forbidden when making pizza. Use a mixture of semolina and ordinary flour when stretching pizza or calzone dough.
Close or Not to Close
Roll up the dough, top side down, and seal the unadorned side. Pinch only the sides and press firmly to close them. Use some flour to help you turn over the Calzone.
You can seal a Calzone from the sides by giving it a light slap with your palms. If you don't poke a little hole in the top of the Calzone before baking, it will explode all over your oven.
Spread some tomato sauce over the calzone, but not too much, or it may leak out. Top the Calzone with some basil, ricotta cheese, pepper, and olive oil. Quickly using a peel, get the Calzone into the oven before it explodes.
Check out if there is any difference between Calzone and Stromboli.
Why Pizzerias Prefer Calzone Dough Over Pizza Dough
The great thing about calzone dough is that you can prepare it more quickly and efficiently than traditional pizza dough. You can get calzones on the table quicker because the dough doesn't need to rise for as long.
Because it is harder to tear calzone dough than pizza dough, calzones are less likely to turn out rough and chewy if improperly handled. Because of this, it's an excellent choice for inexperienced cooks or anyone who wants to make a delicious calzone without worrying about messing it up.
Finally, unlike pizza dough, calzone dough is less likely to grow soggy, ensuring a crisp and flavorful final result. As a result, calzone dough is the best option if you want a simple, stress-free, and delicious method of making calzones.
So, how is calzone dough distinct from pizza dough? Both are prepared with flour, water, salt, and yeast; that's the solution.
In contrast, the eggs and olive oil used in most calzone dough give it a deeper flavor and a softer texture. Eggs and oil are not common ingredients in pizza dough, contributing to its crispiness and durability.
The choice of dough is ultimately up to you; both methods are straightforward and yield delectable results.
You can use either kind of dough to make a calzone and stuff it with whatever you like, so the next time you feel like eating pizza at home, why not give it a shot? We hope that this recipe will inspire you to try your hand at preparing calzones at home.Pizza Bien's Neapolitan pizza from Italy are handmade with all-natural high quality and fresh ingredients in Naples, Italy delivered to you, anywhere in the U.S. Free Shipping Nationwide. Click Here to Order Now!