Calzone Recipe

Activate yeast and combine dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together 3 1/2 cups all-purpose flour, 2 tsp instant dry yeast, 1 tsp granulated sugar, and 1 1/2 tsp fine salt until evenly distributed.

Add liquids and form dough

Make a well in the dry ingredients. Add 1 1/4 cups warm water (105–115°F) and 2 tbsp olive oil. Using a wooden spoon or the dough hook on low speed, mix until a shaggy dough forms; if using a stand mixer, knead with the dough hook for 2–3 minutes on low to combine.

Knead until smooth

Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic, or continue kneading in the stand mixer on medium-low for 6 minutes. If dough is sticky, sprinkle up to 2 additional tbsp flour (do not add more unless necessary).

First rise

Lightly oil a clean bowl with a little olive oil, place the dough inside, turning once to coat. Cover tightly with plastic wrap or a damp towel. Let rise in a warm, draft-free spot until doubled, about 60–90 minutes.

Divide and rest

Punch down the risen dough and turn onto a lightly floured surface. Divide into 4 equal portions for individual calzones (each portion yields one 8–9" calzone). Shape each portion into a ball, cover with a towel and let rest for 15 minutes to relax the gluten before rolling.

Cook sausage

If sausage isn't already cooked, heat a skillet over medium heat, add the sausage and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain any excess fat and let cool slightly.

Mix cheeses and seasonings

In a medium bowl combine 1 cup whole-milk ricotta, 2 cups shredded low-moisture mozzarella, 1/2 cup grated Parmesan, the cooled cooked sausage (about 8 oz), 3/4 cup sliced pepperoni, 6 thinly sliced basil leaves, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes if using. Stir until evenly distributed. Taste and adjust salt/pepper as needed.

Portion the filling

Spoon roughly 3/4 to 1 cup of the filling mixture onto a plate and keep covered while you roll out the dough so filling stays cool and doesn't make dough soggy. Reserve remainder for other calzones.

Preheat oven and prepare baking surface

Place a pizza stone or an inverted baking sheet on the middle rack and preheat the oven to 475°F (245°C) for at least 30 minutes. If not using a stone, line a baking sheet and dust with 2 tbsp semolina or cornmeal to prevent sticking.

Roll out dough

On a lightly floured surface, roll one rested dough ball into a 9–10 inch round about 1/8–1/4 inch thick. Keep remaining dough covered to prevent drying.

Apply sauce and add filling

Spread about 1/4 cup prepared pizza sauce over the bottom half of the dough circle, leaving a 1/2 inch border at the edge. Spoon 3/4 to 1 cup of the cheese-meat filling on top of the sauce, keeping filling away from the border so the calzone can seal cleanly.

Seal

Brush the exposed dough border lightly with a little water or beaten egg (from the egg wash) and fold the top half of the dough over the filling to form a semicircle. Press edges together firmly to seal. Crimp the edge with your fingers or a fork to ensure a tight seal and to create a decorative edge.

Vent and egg wash

Transfer the calzone to a peel or prepared baking sheet dusted with semolina. Use a sharp knife or scissors to cut two small vent slits in the top to allow steam to escape. Whisk 1 egg with 1 tsp cold water and brush the top of the calzone with the egg wash, then lightly brush with 1 tbsp olive oil.

Bake

Slide the calzone onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 12–16 minutes until the crust is deeply golden and the filling is bubbling inside. Rotate halfway through baking for even color if desired.

Rest and serve

Remove calzone from the oven and let rest on a wire rack for 5 minutes so the filling sets slightly. Serve hot with remaining warm pizza sauce for dipping. Repeat assembly and baking with remaining dough and filling to make a total of 4 calzones.