Calzone Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir and let sit 5–10 minutes until foamy.

In a large mixing bowl, combine 3 cups flour and 1 tsp salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil.

Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 5–7 minutes). Add small additional flour if dough is too sticky, keeping total flour close to 3 cups.

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

While dough rises, prepare filling. In a medium bowl, combine 1 cup ricotta, 2 cups shredded mozzarella, 1 tablespoon grated Parmesan, 1 large egg, 1 tsp dried Italian seasoning, 1 tsp salt, 1 tsp black pepper, and 1 tablespoon minced basil if using. Mix until well combined and set aside.

Taste a small pinch to adjust salt and pepper; the egg binds the mixture and the cheeses should be well incorporated but not watery.

In a small saucepan over medium-low heat, warm 1 teaspoon olive oil. Add 1 teaspoon minced garlic and sauté 30 seconds until fragrant (do not brown).

Add 1 cup crushed tomatoes, 1 tsp dried oregano, 1/4 tsp red pepper flakes if using, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp sugar if needed to balance acidity. Stir and simmer gently 8–12 minutes to meld flavors. Adjust seasoning to taste and keep warm. Remove from heat and set aside for serving.

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven; otherwise use a baking sheet turned upside down and preheat it as well. Line a second baking sheet with parchment for transfer if needed.

Punch down risen dough and turn onto a lightly floured surface. Using a rolling pin or your hands, shape dough into a roughly 10–12 inch circle (for one large calzone). If you prefer two smaller calzones, divide dough in half and make two 8–9 inch rounds.

Brush the dough edge lightly with water or beaten egg (optional — helps seal). Spoon the cheese filling onto one half of the dough, leaving a 1–1.5 inch border around the edge. Do not overfill; leave space for sealing and expansion.

Fold the empty half of the dough over the filling to form a semicircle. Press edges together to seal, then crimp or fold the edge to make a tight seal. Use a fork to press the edges if desired. Transfer carefully to the preheated baking surface using parchment or a peel.

Make 2–3 small slits on top of the calzone to vent steam. Brush the top with 1 tablespoon olive oil or beaten egg for a glossy finish.

Bake in the preheated oven on the stone or baking sheet for 14–18 minutes, until golden brown and crust is crisp. If you made two smaller calzones, bake 12–16 minutes and check earlier.

Remove from oven and let rest 5 minutes to set the filling. Cut or serve whole with the warm red sauce on the side for dipping.