Traditional Calzone Recipe

Mix and proof

In a large bowl or the bowl of a stand mixer, combine 3 cups flour, 2 tsp instant yeast, 1 tsp sugar and 1 tsp salt. Stir to combine.

Add 1 cup lukewarm water (about 105–115°F / 40–46°C) and 2 tbsp olive oil. If using a stand mixer, attach the dough hook and mix on low until a shaggy dough forms, then increase speed to medium and knead 5–7 minutes until smooth and slightly elastic. If mixing by hand, turn dough onto a floured surface and knead 8–10 minutes until smooth.

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

While the dough rises, prepare the filling. In a medium bowl combine 1 cup ricotta, 1 cup shredded mozzarella, 1 tbsp finely grated pecorino/romano, 1 tsp chopped fresh oregano (or 1 tsp dried), 1 finely minced garlic clove, ½ tsp kosher salt, ½ tsp freshly ground black pepper and ¼ tsp red pepper flakes. Mix until evenly combined and slightly fluffy.

Fold in the prosciutto strips into the cheese mixture, reserving a few strips to tuck in whole if desired. Taste and adjust seasoning — adding a pinch more salt only if the prosciutto is very mild; pecorino and prosciutto are salty, so be cautious.

Preheat the oven to 475°F (245°C). If using a pizza stone, place the stone on the middle rack and preheat for at least 30 minutes. If using a baking sheet, line it with parchment and lightly oil it or preheat the sheet as well.

Turn the risen dough out onto a lightly floured surface. Divide the dough into 2 equal portions for two medium calzones (about 10–12 inches each) or keep whole for one large calzone. Cover the portion(s) you are not working with to prevent drying.

Roll one portion into a rough 10–12 inch circle about ¼-inch thick, using additional flour as needed to prevent sticking.

Spoon half of the filling onto one half of the dough circle, leaving a 1-inch border around the edge. Do not overfill — the calzone should be generously filled but not bursting. If desired, add a couple spoonfuls of warmed marinara inside for a saucier interior (optional).

Brush the 1-inch border with a little water or beaten egg to help seal. Fold the dough over the filling to form a half-moon. Press edges to seal, then crimp the edge by rolling and pressing or use forks to create a firm seal. Make 2–3 small slits on top of the calzone to allow steam to escape.

Beat 1 egg with 1 tsp cold water to make an egg wash. Brush the top of the calzone lightly with egg wash and drizzle or brush ½–1 tsp olive oil over the top for a golden finish.

Transfer the calzone to the preheated stone or baking sheet (use a peel or parchment to transfer if needed). Bake at 475°F (245°C) for 12–16 minutes for medium calzones, or 18–22 minutes for one large calzone, until the crust is deep golden brown and the filling is bubbly.

Remove from oven and let rest on a wire rack for 5 minutes to allow the filling to set slightly. This makes slicing easier and avoids hot filling spills.

Slice and serve warm with the reserved marinara sauce on the side for dipping, and an additional sprinkle of chopped fresh oregano or grated romano if desired.