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Scoring on Calzones?
Posted on 3/27/25 at 5:46 pm
Posted on 3/27/25 at 5:46 pm
Score all the way through to expose the ingredients, or score lightly just to give some additional texture and visual appeal to the finished product while keeping the inside completed enclosed?
1
Posted on 3/27/25 at 6:56 pm to deeprig9
You should puncture the dough to release steam as it cooks, or you might risk a blowout or end up with soggy dough.
This post was edited on 3/27/25 at 6:59 pm
Posted on 3/27/25 at 7:07 pm to r3lay3r
quote:
You should puncture the dough to release steam as it cooks, or you might risk a blowout or end up with soggy dough.
That makes sense, but to what extent?
Posted on 3/27/25 at 7:14 pm to deeprig9
Posted on 3/27/25 at 7:19 pm to deeprig9
When I've made them, usually two 3/4" slits
Posted on 3/28/25 at 8:41 am to deeprig9
Posted on 3/28/25 at 10:15 am to r3lay3r
quote:
You should puncture the dough to release steam as it cooks, or you might risk a blowout or end up with soggy dough.
I didn't realize this was the reason. I literally just slit them all the way through because that is how it comes when I order one from an restaurant.
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