A calzone differs from pizza not only in shape but in spirit. There’s just something fun about toppings stuffed into a pocket. Plus, calzones are less messy, stay warmer longer, and involve dipping into sauce. Again…fun. But the different shape does call for different cooking methods. Here are the rules for making excellent calzones in your home kitchen. Remove dough from the fridge at least an hour before shaping your calzone. This will let it rise to room temperature, making for easier shaping and the right temperature for baking. RELATED: Gluten Is Seriously Misunderstood—Here’s Why When molding your calzone, shoot for a thin dough—no thicker than two stacked quarters. This minimizes the final weightiness of the calzone, keeping the dough in balance with its stuffing. RELATED: Pinsa Is Pizza’s Roman Relative—and If You Haven’t Tried It, You’re Seriously Missing out
