"I often see people make the top layer of dough too thin - that's when it breaks."
"fillings I love include smoked mozzarella or pancetta, ricotta, mozzarella, Parmesan or Romano, and spicy soppressata. Spinach and ricotta is another classic."
"For baked calzones, high-gluten, high-protein flours give the best results. For fried calzones, such as panzerotti, either high or low-protein flours can work."
A calzone starts as a round dough that is filled, folded into a half-moon shape, crimped, and baked or fried. Structural integrity of the dough is crucial; avoid rolling or stretching the top layer too thin to prevent breaks and sogginess. A hearty dough base allows the calzone to hold dense or abundant fillings. Suitable fillings include smoked mozzarella, pancetta, ricotta, Parmesan or Romano, spicy soppressata, and spinach with ricotta. For baked calzones, high-gluten, high-protein flours provide the best results. For fried calzones like panzerotti, either high- or low-protein flours can work.
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