Calzone Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large mixing bowl (or stand mixer fitted with a dough hook), combine the flour and salt. Make a well in the center.

Pour the foamy yeast mixture and 2 tablespoons olive oil into the well. Mix by hand or on low speed until a shaggy dough forms, about 2–3 minutes.

Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic (or knead in the mixer on medium speed 6–8 minutes). The dough should be soft, slightly tacky but not sticky; add up to 1–2 tablespoons flour if too sticky.

Form the dough into a ball, lightly oil the inside of a bowl, place the dough inside, cover with plastic wrap or a clean kitchen towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Once risen, gently deflate the dough and divide it into 4 equal portions for individual calzones (each portion yields one 8–9 inch calzone). Let the dough rest, covered, for 15 minutes before shaping.

Prepare mushrooms: heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced mushrooms, season with ½ teaspoon salt and ½ teaspoon of the black pepper, and sauté until browned and any liquid has evaporated, about 5–7 minutes. Remove from heat and let cool slightly.

Prepare ricotta mix: in a bowl, combine the ricotta, grated Parmesan or Pecorino (if using), remaining ½ teaspoon black pepper, and torn basil leaves (if using). Stir to combine and adjust salt to taste — keep in mind prosciutto cotto adds saltiness.

Prepare tomato sauce: if the San Marzano sauce is very loose, reduce slightly in a small saucepan over medium heat for 4–6 minutes until slightly thickened and cool to room temperature. Season with a pinch of salt if needed.

Assemble filling bowls: set out the shredded fior di latte, chopped prosciutto cotto, sautéed mushrooms, ricotta mixture, and tomato sauce so you can assemble calzones quickly.

Preheat the oven to 475°F (245°C). If you have a baking stone, place it on the middle rack to preheat. Line a baking sheet with parchment if not using a stone.

On a lightly floured surface, flatten one portion of dough into a 7–8 inch round using your fingers or a rolling pin, leaving a slightly thicker rim. The center should be thin enough to fold but not so thin it tears.

Spread about 2 tablespoons of the tomato sauce in the center of the dough, leaving a 1–1.5 inch border all around.

Spoon about 3 tablespoons ricotta mixture over the sauce, then add about 2 ounces (roughly ½ cup) shredded fior di latte, 1.5 ounces (about 3 tablespoons) chopped prosciutto cotto, and 2–3 tablespoons sautéed mushrooms. Do not overfill — leave room to seal.

Brush the exposed dough border lightly with water or a little beaten egg to help seal. Fold the dough over to form a half-moon and press edges together to seal. Fold the edge over itself or crimp with a fork to double-seal and prevent leaking. Use a small knife to make 2 small vents on the top of the calzone for steam to escape.

Transfer the calzone to the preheated baking stone or prepared baking sheet. Repeat to make remaining calzones.

Whisk the whole egg with 1 teaspoon water and brush the tops of each calzone lightly with the egg wash for a golden finish.

Bake in the preheated oven until the crust is golden brown and internal filling is hot, about 12–16 minutes (time will vary with oven and calzone size). Rotate the baking sheet once halfway through for even browning.

Remove calzones from oven and immediately brush with 1 teaspoon olive oil and sprinkle a little cracked black pepper on top. Let rest 3–5 minutes before serving to allow cheeses to settle.