Romano's on West Gray makes great calzones, and the owner's son, Frank Fragale—who will be giving us more tips soon during this Calzone Power Hour—said that the dough needs to be perfect. So, here's an article that offers some good dough-making tips. "What separates a good crust from a great crust is long, slow fermentation, preferably overnight in the refrigerator, to unlock hidden depths of flavor." [Fine Cooking]
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