Looks really good. I've been doing more Calzones and Stromboli than pizza lately too. I've got a bag of the 00 recently bought from HEB and may have to give this a go.

HEB has a store-brand 00? Any good?

I won't speak on behalf of the flour, but HEB has this........



If you're looking to make an authentic Neapolitan dipping sauce for your calzones, you can't go wrong here. Open the can, drain half the juice, add a pinch of salt, some dried oregano, some crushed red pepper, and a bit of EVOO. Puree all of it right there in the can until it's smooth. Warm it in a pan and you're good to go!

****! I love a calzone.

Looks like it was the Anna Napoletana brand that I bought at the HEB.

Here's one of my Stromboli I made.with bread flour. Should have let the oven get hotter, but, the family sure didn't complain

been using HEB frozen pizza dough for calzones,
brush melted butter for better baked color.

I don't think the problem there was oven temp, the issue is your dough is too wet. You're basically using too much dough, so it is going to end up being undercooked unless you're dealing with a 700 degree oven. How many cups of flour and how much water did you use?

I wouldn't put olive oil under the dough while cooking it unless you intend to fry the dough, although on that one it is just adding to the over-hydration.

Dough also looks a little lumpy, like you didn't mix it enough and didn't hand stretch it enough. This can also happen because there is too much hydration. Getting the hydration level right is consistently the biggest challenge when making your own dough.