Calzone Recipe

Activate yeast

In a bowl, combine warm water (100–110°F / 38–43°C) with sugar and sprinkle the active dry yeast over top. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine 4 cups of the flour and the salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low until the dough comes together, adding remaining flour 1/4 cup at a time as needed until a slightly tacky, cohesive dough forms (about 3–6 minutes by mixer, 6–8 minutes by hand).

Knead and first rise

Turn dough onto a lightly floured surface and knead by hand 2–3 minutes if not using mixer, or continue kneading in mixer until smooth and elastic. Form into a ball, lightly oil the bowl, place dough back 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 risen dough and divide into 4 equal portions for medium calzones (each yields one calzone). Shape each portion into a tight ball, place on a lightly floured tray, cover, and allow to rest 20 minutes before shaping.

Prepare filling mixture

In a medium bowl, combine ricotta, shredded mozzarella (reserve about 1/2 cup mozzarella for sprinkling if you like a cheesier top), grated Parmesan, 1 large egg, chopped basil, salt and black pepper. Stir until evenly combined. Taste and adjust seasoning; the mixture should be well seasoned because the dough is mild.

Prepare chosen toppings

Select up to three toppings. If using mushrooms, sauté until moisture is released and evaporated, then cool and pat dry. If using spinach, quickly wilt and squeeze out excess water. If using sausage or caramelized onions, make sure they are fully cooked and at room temperature. Keep toppings in small bowls ready to assemble.

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 so the surface is very hot. If you have a baking steel, use that for best bottom crust.

Shape calzone

On a lightly floured surface, flatten one dough ball with your fingertips into a 7–8-inch circle, pushing from center to edge to keep an outer rim. The center should be thin enough to fold but not so thin it tears.

Fill

Spoon about 1/2 cup of the ricotta-mozzarella filling onto one half of the dough circle, leaving a 1-inch perimeter. Add your chosen toppings (about 1/4–1/2 cup total, depending on ingredient) evenly over the cheese. Sprinkle the reserved 1/2 cup mozzarella over the top if using.

Seal

Brush the exposed rim with a little water. Fold the dough over to create a half-moon and gently press the edges to seal. Starting at one end, roll and crimp the edge or fold in small pleats working toward the other end to ensure a tight seal. Transfer carefully to a piece of parchment for easy transfer to the hot stone/sheet.

Egg wash and vent

Whisk 1 egg with 1 teaspoon water to make an egg wash. Brush the top of each calzone lightly with egg wash and brush a little olive oil over the seam. Use a small knife to cut 2–3 small slits in the top to vent steam during baking.

Bake

Slide the calzone (on parchment) onto the preheated pizza stone or baking sheet. Bake for 12–16 minutes until the exterior is deep golden brown and the filling is hot and bubbly. Rotate halfway through baking for even color if necessary.

Rest

Remove calzone from oven and let rest 3–5 minutes before cutting or serving to allow the filling to set and avoid burns.

Sauté aromatics

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Simmer sauce

Add crushed tomatoes, dried oregano, red pepper flakes, and salt. Stir and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, for 10–12 minutes to slightly thicken and meld flavors.

Finish

Stir in chopped fresh basil and remove from heat. Adjust salt and pepper to taste. Transfer to a small serving ramekin for each calzone portion.