What Is The Difference Between A Calzone And A P Zone?

What shape do you use for calzone?

When shaping dough for a calzone, you shape a circle. The folded circle creates a small half-circle. Calzones are generally single serving. When you shape dough to make a stromboli, you shape an elongated rectangle. The rectangle is rolled to create a long, skinny, cylindrical pizza cigar.

Another difference is where they come from. Calzones are Italian. Actually, legitimately, 100%-certified, Italian. They originated in Naples as a casual, standing-on-the-street way of eating pizza, and they vary in terms of ingredients and techniques in different regions in Italy.

The major difference between a calzone and a stromboli is how they are sealed. If you wanted a very straightford comparison, here you go: a calzone is like a taco, and a stromboli is like a burrito. Tacos and calzones are always folded. Burritos and stromboli are always rolled.

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. Calzones, sliced in half, are smaller and shaped like half-circles. Photo by Chelsie Craig.

There’s a lot of crossover in the filling category. Ingredients like cured meats, vegetables, and herbs can be used in both calzones and stromboli, but there are two things that set them apart. Calzones use ricotta cheese, and stromboli does not.

Calzones usually use a blend of cheese that almost always incorporates ricotta. And then there’s sauce. Calzones never have tomato sauce inside the dough. They’re always dipped. While stromboli is also dip-able, it’s totally cool to put some sauce inside stromboli, pre-roll.

What is a calzone?

A calzone ( UK: / kælˈtsoʊni, – neɪ /, US: / kælˈzoʊn, – zoʊneɪ, – ni /, Italian: [kalˈtsoːne]; “stocking” or “trouser”) is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. The term usually applies to an oven-baked turnover rather than a fried pastry (i.e. panzerotti ), though calzoni and panzerotti are often mistaken for each other.

Traditional calzone dough, consisting of flour, yeast, olive oil, water, and salt, is kneaded and rolled into medium-sized disks. Each is then filled with cheeses such as ricotta, mozzarella, Parmesan, provolone, and other traditional vegetables or meats.

Fried versions of the calzone are typically filled with tomato and mozzarella: these are made in Apulia and are called panzerotti.

It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg.

What is the difference between pizza and calzone?

Main Difference. The main difference between Pizza and Calzone is that the Pizza is a Italian dish of oven-baked bread with various toppings and Calzone is a oven-baked folded pizza from Naples. Pizza is a savoury dish of Italian origin, consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, …

A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings.

Pizza is a savoury dish of Italian origin, consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and various other ingredients (anchovies, olives, meat, etc.) baked at a high temperature, traditionally in a wood-fired oven. In formal settings, like a restaurant, pizza is eaten with knife and fork, …

Small pizzas are sometimes called pizzettas.

The term pizza was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries.

In 2009, upon Italy’s request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish. A calzone (UK: , US: , Italian: [kalˈtsoːne]; “stocking” or “trouser”) is an Italian oven-baked folded pizza that originated in Naples in the 18th century.