Calzone Recipe

Activate yeast and mix

In a small bowl, combine warm water (105–115°F) with sugar and sprinkle the active dry yeast over the top. Let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.

Form dough

In a large bowl or stand-mixer bowl, whisk together the flour and salt. Add the foamy yeast mixture and olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead with a stand mixer on medium speed 5–7 minutes). If dough is too sticky, add flour 1 tablespoon at a time.

First rise

Lightly oil a clean bowl, place the dough in it, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Cook and prepare fillings

If using raw sausage, cook in a skillet over medium heat until browned and cooked through, breaking into small pieces. Drain excess fat. If using pepperoni, simply chop or leave whole slices as desired. If using spinach, sauté briefly in a teaspoon of olive oil until wilted and any water evaporates; squeeze out excess moisture and chop. Let all fillings cool slightly.

Combine filling ingredients

In a bowl, mix ricotta, 1 cup of the shredded mozzarella (reserve 1/2 cup for sprinkling), grated Parmesan, cooked sausage or pepperoni, chopped spinach, minced garlic, chopped basil, salt, black pepper, and red pepper flakes if using. Stir until evenly combined. Taste and adjust seasoning.

Preheat and prepare

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating. Line a baking sheet with parchment or lightly oil it.

Divide dough and roll

Punch down the risen dough and divide it into 4 equal pieces for medium calzones (or 2 for large). On a lightly floured surface, roll each piece into a 8–9 inch circle, about 1/8–1/4 inch thick.

Fill and fold

Place about 1/4 of the filling mixture (roughly 1/2 cup) onto one half of each dough circle, leaving a 1/2 inch border around the edge. Spoon a tablespoon of marinara inside each calzone if you like extra sauce. Sprinkle about 2 tablespoons of the reserved shredded mozzarella over the filling. Fold the other half of the dough over to enclose the filling, forming a half-moon. Press edges to seal, then crimp or roll the edge to ensure a tight seal. Use a fork to crimp if desired.

Egg wash and vent

Whisk the egg with 1 teaspoon water to make an egg wash. Brush the top of each calzone lightly with the egg wash and brush a little olive oil. Cut 2 small slits in the top of each calzone to vent steam.

Bake

Transfer calzones to the prepared baking sheet or preheated pizza stone. Bake for 12–16 minutes, rotating halfway through, until golden brown and the crust is cooked through. Baking time will vary by oven and calzone size.

Rest and serve

Allow calzones to cool on a wire rack for 5 minutes to let steam settle (this helps avoid a soggy interior). Serve warm with the remaining marinara sauce on the side for dipping.