My “from scratch” cooking journey started with hand mixed pizza dough, whole milk transmuted into ricotta, fresh veg… store bought mozzarella and a marinara made from canned tomatoes and dried seasonings.
Made calzones/strombolis once a week for months.
Highly recommend it.
High levels of “from scratch” pride, overall simple, super interesting and educating, and mid-low difficulty level, once you have a pizza stone and know how to use corn meal correctly.
This looks like it has sauce ON it. Like a calzone.
If it is the same as a calzone, but has sauce IN it, then its not a calzone, its a stromboli.
Good point. This calzone checks out.
I’ve never has a Calzone without red sauce and cheese.
A great combination, but if the red sauce was inside the calzone, that means you’ve never had a calzone. You have had strombolis.
Maybe you haven’t had a Calzone in the US…
I live in the US.
I have had Calzones in the US. I have had Strombolis in the US.
I have made Calzones myself. I have made Strombolis myself.
I will say though, when someone serves me a Stromboli and calls it a Calzone, it is almost always a shit Stromboli.
To add: calzone necessitates ricotta.
My “from scratch” cooking journey started with hand mixed pizza dough, whole milk transmuted into ricotta, fresh veg… store bought mozzarella and a marinara made from canned tomatoes and dried seasonings.
Made calzones/strombolis once a week for months.
Highly recommend it.
High levels of “from scratch” pride, overall simple, super interesting and educating, and mid-low difficulty level, once you have a pizza stone and know how to use corn meal correctly.