Calzone Recipe

Activate yeast and combine

In a small bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and sprinkle the active dry yeast on top. Let sit 5–8 minutes until foamy.

Mix dough

In a large mixing bowl, combine flour and salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or by hand until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook on medium speed 6–8 minutes.

First rise

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Prepare tomato sauce

While the dough rises, make a simple sauce: finely mince the garlic. In a small saucepan over medium heat, add 1 teaspoon olive oil (from the 2 tbsp used earlier if needed), gently sauté the garlic 30–45 seconds until fragrant but not browned. Add the tomato passata or crushed tomatoes, dried oregano, 1 teaspoon salt and 1/4 tsp black pepper. Simmer gently 8–10 minutes until slightly thickened. Taste and adjust seasoning. Let cool to room temperature.

Prepare cheese and Calabrian sausage

Shred the mozzarella and measure out the spicy Calabrian spreadable sausage. If the spread is very soft, keep it refrigerated until ready; for easier handling, you can scoop into a small piping bag or a resealable bag with a corner cut off.

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 475°F (245°C) for at least 30 minutes. If you don't have a stone, preheat a baking sheet.

Portion dough

After the dough has risen, turn it out onto a lightly floured surface and divide into 3 equal portions for large calzones or 4 portions for medium. Shape each portion into a smooth ball and let rest 10 minutes.

Roll out

Working with one ball at a time, roll into a 9–10 inch (for medium) circle about 1/8" thick, dusting with flour as needed to prevent sticking.

Add fillings

On one half of each dough circle (leaving a 1/2"–1" border), spread about 3 tablespoons of the cooled tomato sauce, leaving the border dry. Add about 2.5–3 oz (roughly 3/4 cup) shredded mozzarella, 1 tablespoon grated Pecorino Romano (if using), and 1–1.5 tablespoons of the Calabrian spreadable sausage (adjust to spice preference). Tear or place 2–3 basil leaves on top if using. Do not overfill to avoid leaks.

Seal

Brush the exposed dough edge with a little water. Fold the empty half over the fillings to form a half-moon. Press the edges to seal, then crimp or fold the edge several times to ensure a tight seal. Trim any excessively thin dough. Use a fork to seal further if desired.

Vent and egg wash

Transfer calzone to a piece of parchment on a peel or baking sheet. Using a sharp knife or bench scraper, cut 2 small slits on the top to vent steam. Beat the egg with 1 teaspoon water and lightly brush the top of each calzone with the egg wash (or simply brush with 1/2 tablespoon olive oil for a lighter finish).

Bake

Carefully slide the calzone (with parchment if using) onto the preheated pizza stone or baking sheet. Bake at 475°F (245°C) for 12–16 minutes for medium calzones (adjust 16–20 minutes for larger), until the crust is golden brown and internal temperature reaches about 200°F (93°C) and cheese is bubbling inside.

Rest and finish

Remove from oven and let rest 5 minutes on a rack to set the filling. Brush with remaining olive oil, sprinkle a little extra grated Pecorino if desired, and garnish with torn basil. Serve warm with extra tomato sauce for dipping.