Stromboli/Calzone

RafterW

Quantity - Makes two Stromboli’s/Calzones
Prep Time:
2.5 days if using scratch dough recipe. 45 minutes to an hour if using premade or store-bought dough. (I like to make my own in a double batch and freeze the doughballs for later use.
Cook Time: Approx 25 minutes

Pizza Dough (Can use premade or make your own, see below if making your own)
20 ounces (about 4 cups) bread flour, preferably Italian-style “OO” King Arthur is easier to find and what I recommend.
.4 ounces kosher salt (about 4 teaspoons)
.3 ounces (about 2 teaspoons) instant yeast, such as SAF Instant Yeast
13 ounces water

Dough Method -
Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.

Turn dough out onto lightly floured surface and divide into 2 even doughballs. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into doughballs, and allow to rest (proof) at room temperature for at least 2 hours before baking.

Ingredient List:
Coarse Salt (for dusting tops)
Parmesan Cheese - Grated (for dusting tops)
Mozzarella Cheese - Grated (buy blocks and grate this coarse yourself, don’t buy pre-grated.) - About 2 cups - divided
Pizza Dough - 2 doughballs
Marinara Sauce (Homemade or Store-bought)
Egg wash (beaten egg) - If making calzone
Olive Oil (For glazing)
Deli Meats (Ham, Salami, Pepperoni - you will use 1-2 slices of ham and 3-4 slices of Salami and Pepperoni on each Stromboli/Calzone

Method:
-Place a pizza stone or dark baking pan in the oven and preheat to 425F
-Generously flour a worksurface for forming your doughballs.
-Using your rested/room temp (proofed) doughballs, shape dough into discs using the palm of your hand. Add flour as necessary to keep from sticking.

Stromboli:
-Form the dough disc into the general shape of a pizza, you may do this by hand-tossing (look up the technique if you are unsure of this), or by rolling the dough out with a rolling pin. Note that the final dough product will be more dense if rolling.
-Spoon a layer of pizza sauce onto the dough, enough to coat the bottom, leave about one inch all around of uncoated dough, and about two inches on one end of the dough, this is where your bottom seam will be when you roll your stromboli.
-Lightly, spread mozzarella cheese ontop of your sauced dough and then begin layering sliced meats, don’t over do it here or rolling the stromboli will be difficult.
-Top your deli meats with more Mozzarella.
-Roll stromboli, starting from the end opposite of your un-sauced end and tuck in the sides once you’ve started rolling, much like a burrito. Place the seam-side down. Score a few vent scratches in the topside of the dough.
-Bake at 425F for approx 20 min or until crust starts to firm up.
-Brush the top of the Stromboli with olive oil and dust on some salt and parmesan cheese.
-Broil at 425F until top is golden-brown.

Calzone:
Same basic method as stomboli. Essentially you are making a pizza that you will fold in half and crimp the edges. Use a fork to press the edges. I like a egg wash on the top of Calzones and some italian seasoning on top with some salt. The egg wash is handy to help to seal your crimp.
Note: if making a calzone, it is better to chop your deli meats, rather than leave them sliced, especially if they are larger diameter slices. Add any ingredients you would like just don’t over fill, its better to just make another than to overfill one!

RafterW

Jonathon y’all censored the two word spelling of “doughballs” !! Haha.

Dr_Pain

That looks absolutely disgusting!!!.. please send some to me I wonder how it would turn out on my pellet grill??? I may have to try it. Thanks a bunch for the step-by-step!!

RafterW

Dr_Pain It will turn out well on your pellet grill, my guess. I bake a lot on my BGE.