Is calzone dough and pizza dough the same?
The dough used for a calzone is a yeasted bread or pizza dough, so the first step is to prep your dough. Make pizza dough from scratch or use one that is store-bought. You can also use a whole wheat dough, or dough flavored with herbs or other seasonings.
Can you make stromboli the night before?
You can build your stromboli up to 24 hours in advance of baking and keep it tightly wrapped on a baking sheet in the fridge until baking time. Once you’re ready to bake, let the stromboli sit at room temperature while the oven heats.
Why does my stromboli split?
You need to make sure that you do not leave air pockets in the dough. These air pockets can be a result of a bread that is too loose and can end up close to the surface of the bread. The baking process will expand and push out of the crust wherever they are, causing a burst or split in your crust.
How do you bake a stromboli?
STROMBOLI COOKING INSTRUCTIONS
- IF BOLI IS FROZEN thaw completely in refrigerator before baking.
- Pre-heat oven to 450-475F (If using a pizza stone, pre-heat stone in oven).
- Lightly flour the bottom of Stromboli and place on cookie sheet or pizza stone.
- Place 4 small vent cuts on top of Stromboli.
What is another name for stromboli?
They’re NOT the same thing. Calzones and stromboli are both staples of Italian cuisine—at least in the United States. Although the words are often used interchangeably, a calzone (cal-zone-eh) and a stromboli (strom-bowl-e) are two very, very different things.
What is the difference between a stromboli and a calzone?
The major difference between a calzone and a stromboli is how they are sealed. You seal a calzone by folding it in half and crimping the edges. You seal a stromboli by rolling it in a spiral and folding some extra dough back over the stromboli. Both get an egg wash to make sure the dough stays out.
Can you make stromboli and freeze it?
Wrap each Stromboli in foil and place in freezer bag or airtight container for up to 3 months. *Freeze before baking. You may have to bake longer if it’s still a bit frozen in the middle.
Why is my stromboli raw in the middle?
Your bread could be undercooked or unbaked inside for the following reasons: Your oven was too hot, so the outside of the bread cooked faster than the inside. You pulled your bread out of the oven too early. You didn’t let your dough reach room temperature before baking it.