Calzone Recipe

Activate yeast and mix

In a small bowl, combine warm water, sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy. In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and olive oil.

Knead

Mix on low speed (or stir with a wooden spoon then turn out to a floured surface) until a shaggy dough forms. Knead by machine 6–8 minutes or by hand 8–10 minutes until the dough is smooth, elastic and slightly tacky. If dough is too sticky, add up to 2 tablespoons extra flour; if too dry, add a teaspoon of water at a time.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Divide and rest

Punch down the dough, turn onto a lightly floured surface and divide into 4 equal pieces (about 10–12 oz each). Shape each into a tight ball, place on a lightly oiled tray, cover and let rest 20–30 minutes while you prepare filling and sauce. This relaxes the gluten and makes stretching easier.

Sauté garlic and simmer

In a medium saucepan, warm 2 tablespoons olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, basil, oregano, salt, pepper and red pepper flakes if using. Stir to combine.

Simmer and balance

Bring sauce to a gentle simmer, reduce heat to low and cook uncovered 12–18 minutes to slightly reduce and concentrate flavor. Taste and adjust salt and pepper. Remove from heat and let cool to room temperature before assembling calzones.

Prepare cheeses and spinach

If using fresh spinach, sauté briefly in a teaspoon of olive oil until wilted, cool, then squeeze out excess moisture and chop. In a bowl combine drained ricotta, shredded mozzarella (reserve 1/2 cup for sprinkling if desired), grated Parmesan, chopped spinach, salt, pepper and crushed red pepper if using. Fold in cooked crumbled sausage or add sliced cured meats as desired. Mix until evenly combined — the mixture should be moist but not overly wet.

Portion filling

Divide the filling into 4 equal portions (about 1 to 1¼ cups each). Keep mixture chilled until ready to assemble to make handling easier.

Preheat and prepare baking surface

Place a pizza stone or a rimless baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes. If using a baking sheet, lightly oil it or dust with semolina/cornmeal to prevent sticking.

Stretch dough

On a lightly floured surface or parchment, press each dough ball into a 9–10 inch circle about 1/4 inch thick, leaving a slightly thicker rim. If dough resists, let rest 5 minutes then continue stretching.

Fill

Place about 1/2 cup of cooled pizza sauce in the center of the dough, spreading it into a roughly 5-inch circle but keeping sauce away from the outer 1–1.5 inches. Add one quarter of the cheese filling on top of the sauce, leaving the edge clear. If using additional sliced meats, tuck them into the filling rather than layering on top to prevent them from drying.

Seal

Brush the exposed rim with a little water or egg wash (optional) and fold the dough over to create a half-moon. Press the edges to seal, then crimp or roll the edge to make a tight seal and prevent leaks. Use a fork or your fingers to create decorative crimps. Make two or three small slits (or poke with a fork) in the top of each calzone to vent steam.

Egg wash and finish

Beat the egg with 1 teaspoon water to make an egg wash. Brush the tops of the calzones lightly with egg wash or olive oil for a golden finish. Sprinkle with extra grated Parmesan.

Bake

Transfer calzones to the preheated stone or baking sheet (use parchment if needed). Bake at 475°F (245°C) for 12–16 minutes until golden brown and the filling is hot. Baking time will vary with oven and thickness — check at 12 minutes and continue until done.

Rest and serve

Remove calzones from oven and let rest 5 minutes to allow cheese to set slightly. Serve warm with extra pizza sauce on the side for dipping and a drizzle of olive oil if desired.