Calzone Pizza Recipe

Mix dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp instant yeast, 1 tsp salt and 1 tsp sugar until evenly combined.

Add liquids and form dough

Make a well in the flour mixture and add 1 cup warm water (about 105–115°F / 40–46°C) and 1 tbs olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead dough

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or knead in a stand mixer with dough hook for 4–5 minutes). If dough is sticky, sprinkle up to an additional 2 tbsp flour.

First rise

Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Prepare mushrooms

While the dough rises, wipe and slice 1 cup mushrooms. If they are very wet, sauté in 1 tsp olive oil over medium heat for 3–4 minutes until just softened and any moisture has reduced, then season with a pinch of salt and pepper. Set aside to cool slightly.

Mix filling seasonings

In a small bowl combine 1 tsp dried oregano, 0.5 tsp crushed red pepper flakes, 0.25 tsp salt and 0.25 tsp black pepper. This seasoning will be layered into the filling.

Preheat oven

About 30 minutes after starting the dough rise (or when ready to bake), place a pizza stone or inverted baking sheet on the middle rack and preheat the oven to 475°F (245°C). Allow it to heat at temperature for at least 20 minutes for a crisp crust.

Divide and shape dough

Punch down the risen dough and turn it onto a lightly floured surface. Divide into two equal pieces for two medium calzones (or keep whole for one large). Shape each piece into a round ball and let rest 5 minutes. Then roll or stretch each ball into a 9–10 inch round, keeping the center slightly thinner than the edges.

Assemble filling on dough

On one half of each dough round (leave a 1-inch border at the edge), spread about 1/2 cup tomato pizza sauce. Sprinkle roughly 1 cup shredded mozzarella over the sauce (reserve some for brushing the top if desired). Arrange 10 pepperoni slices and half the cooked/sliced mushrooms on top of the cheese. Sprinkle half the seasoning mix and 1 tbs grated Parmesan (if using) over the filling.

Seal calzone

Moisten the edge of the dough with a little water, fold the empty half over the filled half to create a semicircle, and press the edges to seal. Crimp the edges by folding or using a fork to ensure a tight seal. Use a sharp knife to cut 2 small slits on top to allow steam to escape.

Egg wash and oil

If using, beat 1 egg with a splash of water and brush the top of each calzone; otherwise brush lightly with 1 tbs olive oil. This helps browning and a glossy finish.

Bake

Transfer calzones to a piece of parchment on a pizza peel or a baking sheet and slide onto the preheated stone or inverted sheet. Bake at 475°F (245°C) for 12–16 minutes for medium calzones (adjust time for size) until golden brown and the internal temperature reaches 200–205°F (93–96°C). If the tops brown too quickly, tent loosely with foil for the last few minutes.

Rest and garnish

Remove calzones from oven and let rest 5 minutes to allow filling to settle. Sprinkle with remaining Parmesan and chopped fresh basil or parsley if desired. Serve warm with extra tomato sauce on the side for dipping.