Calzone Recipe

Mix and knead

In a large bowl or the bowl of a stand mixer, combine 3 cups flour, 1 tsp instant yeast, 1 tsp sugar, and 1 tsp salt. Stir to distribute. Add 1 cup warm water (about 105–115°F / 40–46°C) and 1 tbsp olive oil. Mix with a wooden spoon or with the dough hook on low until a shaggy dough forms, then increase speed to medium and knead 5–7 minutes until smooth and elastic. If dough is very sticky, add flour 1 tbsp at a time (up to 2 tbsp).

Form the dough into a ball, lightly oil the surface, place it in a clean bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Punch down the dough, divide it into 2 equal pieces (for two medium calzones) and let rest 10 minutes covered so the gluten relaxes before shaping.

Prepare cheese filling

While the dough rises or rests, combine 1 cup ricotta, 1½ cups shredded fresh mozzarella, and 1/4 cup grated Parmesan in a medium bowl. Add 8 basil leaves sliced, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Stir until evenly combined. Taste and adjust seasoning. If filling seems very wet, drain a tablespoon or two of excess liquid from ricotta before mixing.

Preheat and shape

Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. On a lightly floured surface, roll each dough piece into a 9–10 inch round about 1/4 inch thick, leaving a slightly thicker rim at the edge.

Fill

Spoon about 1/2 cup of the cheese filling onto one half of each round, leaving a 1-inch border all around. If you like a saucier calzone, add 2–3 tablespoons of marinara inside over the cheese (do not overfill). Fold the unfilled half over the filling to create a half-moon and press the edges to seal.

Seal and vent

Crimp the edges by rolling the edge over and pressing firmly or use a fork to press. Make 2 small slits or poke holes in the top of each calzone to allow steam to escape during baking.

Egg wash and bake

Beat 1 egg with 1 tsp water to make an egg wash. Brush the top of each calzone lightly with the egg wash and drizzle or brush a little olive oil over the surface (about 1 tbsp split between both). Transfer calzones to a parchment-lined baking sheet or preheated pizza stone. Bake for 12–16 minutes, until golden brown and the internal temperature reaches about 190°F (88°C).

Rest and serve

Remove from the oven and let rest 5 minutes to set. Serve warm with the remaining marinara sauce (about 1/4–1/3 cup per two calzones) for dipping. Garnish with extra basil or grated Parmesan if desired.