https://blog.opensourcepizza.com/2010/12/16/difference-between-calzone-and-stromboli/ Developing the art of pizza and community involvement in Columbus, OH Sat, 08 Dec 2012 22:35:35 +0000 hourly 1 https://wordpress.org/?v=5.1.8 https://blog.opensourcepizza.com/2010/12/16/difference-between-calzone-and-stromboli/#comment-1351 Sun, 18 Nov 2012 03:48:09 +0000 https://blog.opensourcepizza.com/?p=52#comment-1351 On your doughy Calzone, a lower temp is the wrong way to go. Virtually all pizza places cook at a minimum of 550, and a cole burning oven cooks at between 1000-1200, cooking the pizza in just a couple of minutes. If I was you or anyone else, I would keep the dough on the outside a bit thin, and jack up your oven all the way, if not even using the broiler so you can hit it from both sides. That way you can get the inside cooked properly. Maybe get a pizza screen online to really get the heat on the dough. When I make homemade pizza I always cook at 550, the max my oven goes and it works great. I also was in the pizza game for ten years, so I know a thing or two. Good Luck.

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