Pepperoni Calzone Recipe

Bloom yeast

Combine warm water, sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–8 minutes until foamy. If it doesn't foam, yeast may be inactive—start again with fresh yeast.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and olive oil. Mix on low until a shaggy dough forms, then increase speed and knead for 6–8 minutes until smooth, elastic, and slightly tacky. If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Form dough into a ball, lightly oil the bowl, place dough inside, and cover with plastic wrap or a damp towel. Let rise in a warm, draft-free spot until doubled, about 60–90 minutes.

Portion

After the rise, punch down the dough and divide into 2 equal portions (for two 9–10 inch calzones) or 4 smaller portions (for smaller calzones). Let portions rest 10 minutes before shaping.

Preheat oven

Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat oven to 475°F (245°C) for at least 30 minutes to ensure it's very hot.

Prepare egg wash

Whisk the egg with 1 tsp water in a small bowl and set aside for brushing the calzone seams and tops.

Shape dough

On a lightly floured surface, roll or stretch one dough portion into a 9–10 inch circle about 1/8 to 1/4 inch thick. Keep the edges slightly thicker to hold the filling.

Add sauce

Spread about 1/2 cup San Marzano tomato sauce over one half of the dough circle, leaving a 1-inch border around the edge to allow sealing without sauce leaking.

Add cheese and pepperoni

Layer about half of the shredded housemade mozzarella (approximately 5 oz) over the sauce, then top with roughly half the pepperoni slices (about 4 oz). Sprinkle 1 tablespoon grated Parmesan, 1/2 tsp dried oregano, torn basil leaves, and 1/4 tsp red pepper flakes if using. Avoid overfilling—leave room to fold.

Seal

Fold the empty half of dough over the filled half to form a crescent. Press the edges together, then crimp or fold the edge to seal completely. Optionally, brush the rim with a little water or egg wash before sealing to improve adhesion.

Vent and egg-wash

Transfer calzone to a piece of parchment for easier handling. Use a sharp knife to make two small slits in the top for steam to escape. Brush the top and seam with the prepared egg wash, then lightly brush with 1 tsp olive oil and sprinkle a pinch of coarse sea salt if desired.

Bake

Slide the parchment and calzone onto the preheated pizza stone or inverted baking sheet. Bake for 12–16 minutes, rotating once halfway through, until the crust is deeply golden and puffed and the filling is hot. Baking time will vary with oven and calzone size—smaller calzones may take closer to 10–12 minutes, larger may take up to 18.

Rest and serve

Remove calzone from oven and let rest on a cutting board for 3–5 minutes to allow filling to set. Serve whole or cut in half. Provide extra San Marzano sauce for dipping if desired.