Calzone W/3 Toppings Recipe

Make the dough

In a large bowl or the bowl of a stand mixer, combine 2 cups flour, instant yeast, sugar and salt. Stir to combine. Add warm water (about 105–115°F / 40–46°C) and 1 tablespoon olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

If using a stand mixer, switch to the dough hook and knead on low for 6–8 minutes, adding remaining flour 1/4 cup at a time as needed, until the dough is smooth and slightly tacky but not sticky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes, incorporating remaining flour until smooth.

Form dough into a ball, coat lightly with the remaining 1 tablespoon olive oil, place in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1¼ hours.

After the first rise, gently deflate the dough and divide into 4 equal portions. Shape each portion into a tight ball, cover and let rest 15 minutes while you prepare fillings.

Prepare toppings so they are ready to assemble. Slice pepperoni (if not pre-sliced). Slice mushrooms and pat them dry. If using raw vegetables with high moisture (mushrooms, roasted red peppers are fine), pre-cook briefly: heat a skillet over medium-high, add 1 teaspoon olive oil and sauté mushrooms 3–4 minutes until they release liquid and it evaporates; remove and cool. If using raw spinach or other greens, wilt quickly in a pan and squeeze dry.

If using roasted red peppers from a jar, drain and slice into strips. Have cheeses measured and sauce warmed slightly if cold.

Preheat oven to 475°F (245°C). If you have a pizza stone, place it on a rack in the middle of the oven while it preheats; otherwise use a baking sheet turned upside down and dust with semolina or cornmeal.

On a lightly floured surface, roll one dough ball into a 9–10 inch circle about 1/8–1/4 inch thick. Transfer to a pizza peel dusted with semolina or to the prepared upside-down baking sheet.

Spread about 3 tablespoons (approx. 45 ml) of pizza sauce on the lower half of the dough, leaving a 1-inch edge. Sprinkle about 1 cup shredded mozzarella over the sauce, then add your three chosen toppings evenly (for the example: 1/4 cup pepperoni, 1/4 cup roasted red pepper strips, 1/3 cup sautéed mushrooms). Sprinkle about 2 tablespoons grated Parmesan and any optional basil or red pepper flakes.

Fold the top half of the dough over the fillings to form a semicircle. Press edges together to seal, then crimp or roll the edge to make a tight seal. Use a sharp knife to cut two small slits in the top of the calzone to vent steam.

Make an egg wash by whisking the large egg with 1 teaspoon water. Brush the top of each calzone lightly with the egg wash. Sprinkle a pinch of semolina or cornmeal under each calzone on the baking surface to prevent sticking and brush a little olive oil on top for color and sheen.

Slide the calzone onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12–16 minutes, rotating halfway, until the crust is deep golden brown and the internal filling is hot. If using a baking sheet without a stone, it may take 14–18 minutes.

Remove calzones to a wire rack and let rest 3–5 minutes. This lets cheese set slightly and reduces risk of hot filling spill. Serve with extra pizza sauce for dipping and garnish with additional grated Parmesan or torn basil if desired.