The calzone is a classic Italian folded pizza, originating from Naples, that perfectly combines a crisp, golden crust with a rich, melty filling. This handheld delight works because it seals in all the savory flavors—cheese, meats, and vegetables—allowing them to meld beautifully during baking. Follow this step-by-step guide to create an authentic calzone that’s crispy outside and gooey inside every time.
Ingredients
- For the dough:
- 500 g (4 cups) all-purpose flour, plus extra for dusting
- 325 ml (1⅓ cups) lukewarm water
- 2 tsp active dry yeast
- 1 tsp sugar
- 2 tbsp extra virgin olive oil
- 1½ tsp salt
- For the filling:
- 200 g (7 oz) fresh mozzarella, drained and torn into pieces
- 100 g (3.5 oz) ricotta cheese
- 100 g (3.5 oz) cooked Italian sausage, crumbled (optional)
- 100 g (3.5 oz) sliced mushrooms
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 150 ml (⅔ cup) tomato passata or good-quality crushed tomatoes
- 2 tbsp grated Parmesan cheese
- 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
- Salt and freshly ground black pepper, to taste
- Extra virgin olive oil, for drizzling
Instructions
- Activate the yeast: In a small bowl, dissolve the sugar in lukewarm water (around 38°C/100°F). Sprinkle the yeast over the water and let it sit for 5–10 minutes until foamy and bubbly, indicating the yeast is active.
- Make the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix with a wooden spoon until a sticky dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth, elastic, and slightly tacky but not sticky. Add flour sparingly if needed.
- Let the dough rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- Prepare the filling: While the dough rises, heat a drizzle of olive oil in a skillet over medium heat. Sauté the onion and garlic until translucent, about 3 minutes. Add the mushrooms and cook until softened, about 5 minutes. If using sausage, add it now and cook through. Remove from heat and let cool slightly.
- Mix the filling: In a bowl, combine the sautéed vegetables and sausage with ricotta, mozzarella, Parmesan, tomato passata, and basil. Season with salt and pepper to taste. Stir gently to combine.
- Preheat the oven: Place a pizza stone or inverted baking sheet on the middle rack and preheat the oven to 250°C (480°F) for at least 30 minutes to ensure it’s very hot.
- Divide and shape the dough: Punch down the risen dough and divide it into 4 equal portions. On a floured surface, roll each portion into a circle about 20–23 cm (8–9 inches) in diameter.
- Fill the calzones: Spoon the filling onto one half of each dough circle, leaving about 2 cm (¾ inch) border around the edge. Do not overfill to avoid leaking.
- Seal the calzones: Brush the edges with a little water, fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal, then crimp or twist to secure completely.
- Prepare for baking: Transfer calzones to a piece of parchment paper or a lightly floured peel. Brush the tops lightly with olive oil to promote browning.
- Bake: Slide the calzones onto the preheated pizza stone or baking sheet. Bake for 12–15 minutes or until golden brown and crisp.
- Rest and serve: Remove from oven and let cool for 5 minutes before serving to allow the filling to set slightly and avoid burns.
Tips
- Substitutions: If you don’t have fresh mozzarella, use low-moisture mozzarella but reduce added liquids in the filling to avoid sogginess. You can replace sausage with ham, salami, or roasted vegetables for a vegetarian option.
- Storage: Store cooked calzones in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before eating.
- Common mistakes: Avoid overfilling the calzone to prevent tearing and leaking. Also, ensure the dough is well sealed to keep the filling inside during baking.
- Make ahead: Dough can be prepared a day in advance and refrigerated overnight, just bring to room temperature before shaping.
Serving Suggestions
Serve calzones warm with a side of marinara or tomato sauce for dipping. A fresh green salad with a light vinaigrette balances the richness nicely. For a rustic Italian meal, accompany with roasted vegetables or a simple antipasto platter featuring olives, cured meats, and cheeses.
Variations
Calzones are versatile and can be customized easily. For a classic Neapolitan twist, add fresh basil leaves and thin slices of prosciutto inside. A vegetarian version can include spinach, artichokes, roasted peppers, and mushrooms. For a spicy kick, add chili flakes or use spicy Italian sausage. Experiment with different cheeses like fontina or provolone for varied textures and flavors.
Storage and Reheating
Store leftover calzones in an airtight container or wrapped tightly in aluminum foil in the refrigerator for up to 3 days. For longer storage, calzones can be frozen individually (wrapped well) for up to 1 month. To reheat, preheat your oven to 180°C (350°F), place the calzone on a baking sheet, and heat for 10–15 minutes until warmed through and the crust is crisp again. Avoid microwaving as it tends to make the dough soggy.
Frequently Asked Questions
- What’s the difference between a calzone and a stromboli?
- While both are folded or rolled pizza dishes, a calzone is typically folded into a half-moon shape with sealed edges and often includes ricotta cheese, whereas stromboli is rolled into a cylindrical shape and usually does not contain ricotta. Calzones are individual portions, while stromboli is often sliced from a larger roll.
- Can I make calzone dough without yeast?
- Traditional calzone dough relies on yeast for its characteristic airy and chewy texture. Without yeast, the dough will be denser and less flexible. Using a baking powder-based dough is possible but results in a different texture and flavor, less authentic to Italian calzones.
- How do I prevent the calzone from leaking during baking?
- Ensure the dough edges are moistened with water before sealing and press firmly to create a tight seal. Avoid overfilling and keep the filling away from the edges. Crimping the edges or folding them over multiple times can also help prevent leaks.
- Is ricotta cheese necessary in the filling?
- Ricotta adds creaminess and a mild tang that balances the savory ingredients, but it’s not mandatory. You can omit it or replace it with cream cheese or mascarpone for a richer texture, or simply use more mozzarella for a stretchier filling.
- Can I bake calzones on a regular baking sheet instead of a pizza stone?
- Yes, you can bake calzones on a baking sheet lined with parchment paper. To mimic the effect of a pizza stone, preheat the baking sheet in the oven before placing the calzones on it to help achieve a crisp bottom crust.
- How do I know when the calzone is fully cooked?
- The calzone should be golden brown on the outside and feel firm when gently pressed. The internal temperature should reach at least 74°C (165°F) to ensure any meat filling is safely cooked. You can also let it rest for a few minutes after baking to allow the filling to set.
With these detailed steps and tips, you can master the art of making authentic Italian calzones at home, impressing family and friends with your delicious, homemade folded pizzas.
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