Calzone Recipe
Make Calzone Recipe in just 2h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Sauce & Finishing
Method
Dough
- 1
Activate and mix
In a large mixing bowl or the bowl of a stand mixer, whisk together the warm water and sugar. Sprinkle the instant yeast over the water and let sit 2–3 minutes until foamy. Add the flour, salt, and olive oil.
- 2
Knead
If using a stand mixer, attach the dough hook and knead on medium-low for 5–7 minutes until the dough is smooth, elastic, and pulls away from the bowl. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.
- 3
Filling
- 4
Prepare cheeses and mix-ins
While the dough rises, combine the ricotta, shredded mozzarella, grated Parmesan, salt (0.25 tsp), and black pepper in a bowl. Mix until evenly combined. If using meat and vegetables, make sure cooked fillings (salami/pepperoni, sautéed mushrooms) are patted dry to avoid excess moisture. Fold them into the cheese mixture along with the sliced basil.
- 5
Portion filling
Divide the filling into 4 equal portions and set aside on a plate covered in plastic wrap in the refrigerator so it firms slightly while you shape the dough.
Assemble & Bake
- 6
Preheat and prepare
Preheat the oven to 475°F (245°C). If you have a pizza stone, place it on a middle rack to heat; otherwise use a baking sheet turned upside down. Line a second baking sheet with parchment if you prefer easier transfer. Beat the egg with 1 teaspoon water to make an egg wash.
- 7
Divide dough and shape
Punch down the risen dough and turn onto a lightly floured surface. Divide into 4 equal pieces (each yields a personal calzone ~8–9 inches). Flatten one piece with your fingertips and stretch/roll into a 7–9 inch round, leaving the center slightly thicker to hold filling.
- 8
Fill
Place about 1/4 cup of sauce in the center of the dough, spreading slightly but keeping 1-inch border. Spoon one portion of the cheese/meat mixture over the sauce, leaving the edges clear to seal. Do not overfill (to avoid bursting).
- 9
- 10
Egg wash and season
Place the calzone on the prepared baking surface. Brush the top with the egg wash and a little olive oil. Sprinkle with dried oregano and red pepper flakes if using.
- 11
Bake
Bake one or two calzones at a time (depending on oven space) on the preheated stone/sheet for 12–16 minutes, until golden brown and bubbly. Rotate halfway if your oven has hot spots.
- 12
Rest and serve
Remove from the oven and let the calzone rest 5 minutes so filling sets. Serve with warmed extra marinara/pizza sauce for dipping.