Byo Calzone Recipe

preheat

Preheat the oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack while the oven heats. If using a baking sheet, lightly oil it or line with parchment.

shape dough

On a lightly floured surface, divide 1 lb pizza dough into two equal portions for two medium calzones (or use whole for one large). Using your hands or a rolling pin, stretch/roll one portion into a 9–10 inch circle about 1/4 inch thick. Keep the other portion covered with a damp towel to prevent drying.

egg wash (optional)

Beat 1 egg with 1 tsp water in a small bowl and set aside if you want a glossy finish. Alternatively, have 1 tbs olive oil ready to brush the baked calzone.

Spread about 1/3 cup of tomato sauce (reserve the rest for dipping) onto the lower half of the dough circle, leaving a 1-inch border around the edge to allow sealing. Sprinkle three-quarters (about 3/4 to 1 cup) of shredded mozzarella evenly over the sauce, leaving the edge clear.

Distribute the selected toppings evenly over the cheese layer. For the example toppings: place 6–8 pepperoni slices (reserve a few if you like more), scatter 1/4 cup sliced mushrooms, 1/4 cup sautéed and well-drained spinach, and 1/4 cup roasted red peppers. Keep toppings modest—overfilling makes sealing difficult and causes leaking.

If any toppings (like fresh mozzarella or watery vegetables) are very moist, pat them dry or pre-cook briefly to remove excess moisture. For meaty toppings like sausage or bacon, ensure they are fully cooked before adding.

Fold the top half of the dough circle over the fillings to meet the bottom edge, creating a half-moon. Press the edges together to seal, then crimp the edge by folding and pinching or rolling slightly to ensure a tight seal.

Transfer the calzone to a parchment-lined baking sheet or onto the preheated pizza stone using a peel. If the dough was rolled directly on the counter, use a large spatula or peel to lift it. Brush the top lightly with egg wash or olive oil and sprinkle with 2 tbsp grated Parmesan and 1/2 tsp dried oregano; finish with a pinch (about 1/4 tsp) coarse salt if desired. Using a sharp knife, make 2–3 small slits in the top to vent steam.

Bake in the preheated oven on the middle rack (or on the stone) for 12–18 minutes for medium calzones (adjust time for size). Bake until the crust is deep golden brown and the underside sounds hollow when tapped and cheese inside is bubbly. If using two smaller calzones, check at 12 minutes; a single large calzone may take closer to 16–18 minutes.

Remove from oven and let rest on a wire rack for 5–7 minutes to allow fillings to settle and avoid burns. Serve warm with reserved pizza sauce for dipping and optional red pepper flakes.