If you've ever stood at the counter at a great Italian restaurant and gone back and forth between ordering a thick-cut Sicilian slice or a golden, stuffed calzone, you're not alone. Both are Italian classics. Both are incredibly satisfying. And both are done very, very differently depending on where you order them.
At Asaro's Pizzeria, we've been crafting these two icons of the Italian-American kitchen for years, drawing on our New York roots to bring authentic technique to the heart of Sarasota. This guide breaks down everything you need to know before you order: the dough, the sauce, the cheese, the bake; and most importantly, which one is right for you today.
Let's start with the Sicilian, a pizza style that traces its roots to the ancient island of Sicily, where thick flatbreads baked in olive oil-coated pans were a staple long before the word "pizza" existed in the American vocabulary.
The Sicilian crust is the star. It's thick, typically an inch or more, with a pillowy, focaccia-like interior and a bottom that crisps up beautifully in a well-oiled sheet pan. This isn't just bread with toppings. The dough is high-hydration, often cold-fermented for 24–72 hours to develop deep, yeasty flavor. When done right, the crust has a crispy undercarriage with an airy crumb that's almost bakery-quality.
On a traditional Sicilian, the sauce goes on top of the cheese, not underneath. That layering traps moisture and keeps the cheese from over-browning, giving you bright, punchy tomato flavor in every bite. The sauce itself should be robust: crushed San Marzano-style tomatoes, olive oil, garlic, and fresh basil. No sugar. No gimmicks.
Sicilian pizzas typically use less cheese than their round counterparts, and that's intentional. The ratio is cheese-to-dough-to-sauce, not cheese above all else. You want mozzarella that melts into pools, not a solid blanket.
Sheet pan, high heat; around 500–525°F in a deck oven. The bottom crisps from the oil in the pan. The top caramelizes just enough. The result is a pizza that holds its structural integrity in a way a thin slice never could.
The calzone is a different animal entirely. Born in Naples in the 18th century, the name literally means "trouser leg" — a reference to its foldable, handheld nature. Think of it as a pizza that turned inward, sealing all of that flavor inside a golden, blistered crust.
A good calzone starts with the same dough as a round pizza: thin, elastic, properly fermented. It's rolled out, loaded with fillings on one half, then folded and crimped shut. The dough has to be strong enough to hold everything inside but thin enough to cook through evenly. Too thick, and you get raw dough in the center. Too thin, and it blows out in the oven.
Here's where debates start. Traditional Neapolitan calzones use very little sauce inside; ricotta, mozzarella, and cured meats carry the flavor. Many American calzones include sauce inside. At Asaro's, we follow the New York tradition: the marinara comes on the side, served warm for dipping. It keeps the crust crispy and lets you control every bite.
This is where the calzone wins the drama. With everything sealed inside, the ricotta and mozzarella steam together into a molten, creamy center that you simply cannot replicate on top of a pizza. That first pull-apart moment, where the cheese stretches and the steam escapes, is one of the great sensory experiences in Italian-American dining.
Calzones bake at the same high temperature as pizza, but the sealed pocket acts like a pressure vessel. The inside steams while the outside crisps. The key is achieving an even golden-brown surface without over-baking. A properly baked calzone sounds hollow when tapped on the bottom.
Here's the quick breakdown before we get into ordering strategy:
| Sicilian Pizza | Calzone | |
|---|---|---|
| Crust | Thick, airy, focaccia-like, ~1" deep | Thin, folded, crispy-chewy shell |
| Sauce | Spread on top before baking | Usually inside; sometimes served on the side |
| Cheese | Lighter: sauce layered over it | Generous, sealed inside; molten center |
| Bake Style | Sheet pan, high heat (~500°F) | Oven or pizza oven, similar temp |
| Best For | Sharing, feeding a crowd | Individual handheld meal |
| Mess Factor | Low: slices hold together | Low: fully sealed (when done right) |
Don't order a calzone and expect a pizza experience. The texture, temperature, and flavor delivery are completely different. Both are excellent, but go in with the right expectations.
There's no shortage of pizza in Sarasota. But there's a meaningful difference between pizza made with authentic technique and pizza made to move quickly. At Asaro's, everything starts with the dough; cold-fermented, hand-stretched, and never rushed.
Our New York-trained approach means we respect the fundamentals: high-quality flour, proper hydration, real San Marzano tomatoes, and fresh whole-milk mozzarella. Whether you're ordering a Sicilian square or a stuffed calzone, you're tasting a recipe built on decades of Italian-American kitchen tradition, now rooted right here on the Gulf Coast.
We've earned our reputation among Sarasota locals not through shortcuts, but through consistency. Our Google and Yelp reviews say the same thing over and over: the dough is different here. That's not an accident - it's the result of doing the same thing, the right way, every single service.
Whether you're coming in for lunch near downtown Sarasota or grabbing dinner with the family in Venice, you'll find the same craft on every menu. See our full pizza menu and start planning your order.
Technically yes; same dough, similar ingredients. But the cooking physics are different. Sealed inside, the fillings steam rather than bake open-air, creating a completely different texture profile. It's more accurate to call it a cousin than a clone.
Yes. Sicilian squares are available by the slice during service hours; but they go fast. If you're planning ahead for a group, check out our catering options for made-to-order full trays.
A calzone is folded like a half-moon and sealed. A stromboli is rolled like a log. The sauce placement also differs, calzones traditionally serve sauce on the side, while stromboli often incorporates it inside. Both are delicious. Both are on our menu.
Skip the microwave. Place the slice in a cold skillet, turn the heat to medium, and cover with a lid for 3–4 minutes. The bottom crisps up and the cheese melts from the trapped steam. It's arguably better than day one.
Whether it's a thick, golden Sicilian square or a perfectly sealed, cheese-filled calzone. Asaro's has been crafting both with the same New York-trained technique since day one.
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