The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


BakersRoom's picture


Hello everyone,

I was wondering if anyone had any methods for making calzones.  I tried with some pizza dough I had just for fun, but some of the cheese and sauce leaked out.  It think I sealed it on some sauce, which doesn't work I found out.  

But aside from that, do you flip it during bake?  How thin do you want the dough? Pizza dough thin, or a little thicker? 

Thanks in advance.

barryvabeach's picture

I have only made it a few times,   I definitely do not flip, and I like it pizza dough thin or a little thicker. In terms of sealing, it helps to under fill , then fold in half, then press down the edges to seal, then crimp over   He doesn't describe it all that well in terms of crimping, but you can see he has rolled the edge back some .