Calzone Pizza Recipe

Activate yeast

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

Make dough

In a large bowl combine flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 6–8 minutes). If dough is sticky, sprinkle up to 2 additional tablespoons flour as needed.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, 60–90 minutes.

Divide and rest

Punch down dough, divide into two equal portions (for two medium calzones). Shape each portion into a ball, cover and let rest 15 minutes to relax the gluten before shaping.

Make the sauce while dough rises: In a small saucepan, heat 1 tablespoon olive oil over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed San Marzano tomatoes, dried oregano, salt and 1 teaspoon black pepper. Simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to lukewarm.

Sauté mushrooms

Heat 1 tablespoon olive oil in a skillet over medium-high. Add sliced mushrooms, a pinch of salt, and sauté until golden and moisture has evaporated, about 5–7 minutes. Remove from heat and let cool slightly.

Prepare cheese mixture

In a bowl combine ricotta, shredded fior di latte, chopped prosciutto cotto, cooled mushrooms, 1/2 teaspoon black pepper and 1/4 teaspoon salt. Stir until evenly combined. The mixture should be moist but not watery; if the ricotta is very loose, drain for 10 minutes in a fine mesh sieve before mixing.

Preheat oven to 475°F (245°C). If you have a pizza stone, place it on a center rack and preheat; otherwise use a baking sheet turned upside down. Line a second baking sheet or a work surface with parchment for assembly.

Shape dough

On a lightly floured surface, press one dough ball into a 9–10 inch round, about 1/8–1/4 inch thick in the center with a slightly thicker rim. Repeat for the second ball.

Fill

Spread about 1/4 cup of the San Marzano sauce over one half of each round, leaving a 1-inch border. Dollop and spread half of the ricotta-mozzarella-prosciutto-mushroom mixture over the sauced half, keeping filling away from the edge to prevent leaks. Do not overfill.

Seal

Fold the empty half over the filling to form a half-moon. Press edges together firmly to seal, then crimp or fold the edge decoratively. For extra security, brush a little water along the edge before sealing. Use a sharp knife or bench scraper to cut 2 small steam vents on top of each calzone.

Egg wash

Beat the egg with 1 teaspoon water and brush the top of each calzone lightly for a golden finish.

Bake: Transfer calzones to the preheated pizza stone or inverted baking sheet (use parchment or a peel). Bake 12–16 minutes until golden brown and the interior is hot and cheese is melted. Rotate halfway if necessary for even browning.

Finish & serve: Remove from oven and let rest 5 minutes. Drizzle each calzone with 1/2 teaspoon extra-virgin olive oil and sprinkle with cracked black pepper. Serve with remaining warm San Marzano sauce on the side for dipping.