Pizza Calzone Recipe

Mix and knead

In a large bowl, combine warm water (about 105–115°F / 40–45°C), instant yeast and sugar. Stir and let sit 5 minutes until foamy. Add flour and salt, then olive oil. Stir until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4–5 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled in size, about 60–90 minutes.

Prepare fillings

While the dough rises, sauté the sliced mushrooms in 1 teaspoon olive oil over medium heat for 3–4 minutes until softened and any liquid has mostly evaporated. Let cool slightly. If using large pepperoni, separate into single slices; chop ham into bite-size pieces. Combine shredded mozzarella and grated Parmesan in a bowl; set aside.

Season sauce

If your pizza sauce is plain, stir in the dried oregano and crushed red pepper flakes to the 1 cup of tomato sauce and taste; adjust seasoning as desired.

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 475°F (245°C) for at least 30 minutes so the surface is very hot.

Divide dough

Punch down the risen dough and turn onto a lightly floured surface. Divide into 2 equal pieces for two medium calzones (or keep whole for one large). Shape each piece into a ball and let rest 10 minutes under a towel.

Roll out

Working with one dough ball at a time, roll into a 9–10 inch round about 1/8–1/4 inch thick. Dust with a little flour as needed to prevent sticking.

Add fillings

On one half of the dough round (leave a 1/2 inch border), spread about 1/3 cup of the seasoned tomato sauce, leaving the edge clear. Top with about 1 cup shredded mozzarella (half the calzone filling), half of the sautéed mushrooms, half the ham, and 6 pepperoni slices. Sprinkle about 1 tablespoon grated Parmesan if using.

Seal

Brush the 1/2 inch border with a little water. Fold the other half of the dough over the filling to form a half-moon. Press the edges to seal, then crimp with your fingers or a fork to make an airtight seal. Use a sharp knife to make 1–3 small slits in the top for steam to escape.

Egg wash

Beat the egg with 1 teaspoon water and brush lightly over the calzone surface for a glossy, golden finish. Optionally brush a little olive oil instead for a crispier crust.

Bake

Transfer the calzone to a piece of parchment and slide onto the preheated stone or inverted sheet. Bake 12–16 minutes for medium-sized calzones (longer for larger) until deeply golden and internal temperature reaches about 200°F (93°C). Rotate once halfway for even browning.

Rest and serve

Let calzone rest 5 minutes after baking to allow filling to set. Serve warm with extra tomato sauce on the side for dipping.