Ultimate Lit Calzone Recipe

Proof yeast

In a large mixing bowl or the bowl of a stand mixer, combine warm water (about 100–110°F / 38–43°C), instant yeast, and sugar. Stir and let sit 2–3 minutes until slightly foamy.

Mix and knead dough

Add flour, salt, and olive oil to the yeast mixture. If using a stand mixer, mix with the dough hook on low until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth and elastic. By hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Divide and rest

Punch down dough and divide into 4 equal portions for individual calzones (about 10–12 oz dough each). Shape each portion into a ball, cover, and let rest 15 minutes before stretching.

Cook sausage

While the dough is resting, cook the Italian sausage: heat a medium skillet over medium heat, add the sausage (no additional oil needed if it has fat) and break up with a spatula. Cook until no pink remains and browned, 6–8 minutes. Drain any excess fat on paper towels and let cool slightly.

Sauté mushrooms

In the same skillet, add a teaspoon of olive oil if needed and sauté mushrooms over medium-high heat until they release moisture and begin to brown, 4–5 minutes. Transfer to a bowl to cool slightly.

Combine filling

Combine ricotta, 1½ cups shredded mozzarella, cooked sausage (cooled), mushrooms, pepperoni slices (reserve a few for top, if desired), red onion, bell pepper, banana peppers, roasted red bell peppers, black olives, chopped basil, Parmesan, salt, black pepper, and red pepper flakes in a large bowl. Stir until evenly distributed. Taste and adjust salt or pepper as needed.

Preheat oven

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven before preheating. Line two baking sheets with parchment paper or lightly flour peel/board if using a stone.

Stretch dough

On a lightly floured surface, gently stretch or roll each rested dough ball into a 9–10 inch disk (roughly 1/4 inch thick). Keep edges slightly thicker to hold filling.

Fill calzones

Place about ¾ to 1 cup of the filling mixture on one half of each disk, leaving a 1-inch border around the edge. Sprinkle about 2 tablespoons additional shredded mozzarella over the filling if you like extra cheesiness. Do not overfill — leave room to seal.

Seal and vent

Brush the exposed border with a little water to help seal. Fold the empty half of dough over the filling to create a half-moon. Press the edges together and crimp by folding or using tines of a fork to seal completely. Use a small knife to cut 2–3 slits in the top of each calzone to vent steam.

Egg wash

Transfer calzones to the prepared baking sheets or a lightly floured pizza peel. Whisk the egg with 1 tablespoon water and brush over the tops for a glossy golden finish. Lightly drizzle about 1/4 teaspoon olive oil on each calzone if desired.

Bake

Bake calzones on the middle rack (or on the pizza stone) until golden brown and internal temperature reaches about 200°F (93°C), 15–18 minutes. Rotate pans halfway through baking for even color.

Rest and finish

Remove from oven and let calzones rest on a wire rack 5 minutes before serving to allow filling to set. Optionally brush tops with a little more olive oil and sprinkle with extra grated Parmesan or chopped basil.

Warm marinara

While calzones bake, pour prepared marinara into a small saucepan and warm over low heat until simmering gently. Stir in dried oregano and optional red pepper flakes. Keep warm until serving.

Serve

Serve each calzone with about 1/4 cup warmed marinara for dipping. Leftover marinara can be refrigerated for up to 5 days.