Craft Your Own Calzone Recipe

Make the dough

In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp instant yeast, 1 tsp granulated sugar, and 1 tsp fine salt. Make a well and add 1 cup warm water and 1 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead the dough

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (add up to 2 tbsp extra flour if sticky). Alternatively, knead with a stand mixer and dough hook on medium speed for 4–5 minutes.

First rise

Lightly oil a clean bowl, place the dough inside and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 60–75 minutes. (If short on time, let rest 30 minutes — dough will be slightly less airy.)

Prepare filling

While the dough rises, combine 1 cup ricotta, 1.5 cups shredded mozzarella, 1/4 cup grated Parmesan, 1 cup cooked sausage (or other protein/vegetable choices), 2 tbsp chopped basil, 1 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Taste and adjust seasoning. If mixture feels too wet, drain excess liquid or add 1–2 tbsp breadcrumbs.

Portion the dough

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat; otherwise use an inverted baking sheet. Punch down the risen dough and divide into 4 equal pieces for medium calzones (or 6 for smaller). Let portions rest 10 minutes.

Shape and fill

On a surface dusted with semolina or cornmeal, roll each dough portion into a 7–9 inch circle about 1/4-inch thick. Spoon about 3/4 cup of the filling onto one half of each circle, leaving a 1/2-inch border all the way around. Do not overfill to avoid leaking.

Seal and egg wash

Brush the border with a little beaten egg (beat the 1 egg with 1 tsp water). Fold the empty half over the filling to form a half-moon. Press edges to seal, then crimp with a fork to ensure a tight seal. Use a paring knife to make 1–2 small slits in the top of each calzone to vent steam. Brush tops lightly with egg wash.

Bake

Transfer calzones to the preheated stone or baking sheet (use a peel or rimless baking sheet to slide them on). Bake at 475°F (245°C) for 12–15 minutes, until golden brown and the dough is cooked through. Rotate once halfway through for even browning. Internal temperature should read ~200°F (93°C) if checked.

Rest

Remove from oven and let calzones rest 3–5 minutes to set the filling before serving.

While calzones bake, heat 1 tbsp olive oil in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and sauté 3–4 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Add 14 oz crushed tomatoes, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp red pepper flakes (optional), and 1/2 tsp sugar (optional). Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and cook 8–12 minutes to thicken slightly and meld flavors. Taste and adjust salt or sugar as needed. Keep warm until serving.

Serve each calzone with a side of warm marinara for dipping.