Calzones Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, combine 4 cups all-purpose flour, 2 tsp instant yeast, 1 tsp granulated sugar, and 1.5 tsp fine sea salt. Whisk briefly to distribute the yeast and salt evenly.

Add wet ingredients

Make a well in the dry ingredients and add 1.5 cups warm water (about 100–110°F/38–43°C) and 2 tbsp olive oil. If using a stand mixer, attach the dough hook and mix on low until a shaggy dough forms (about 2–3 minutes). If mixing by hand, stir with a wooden spoon until most flour is incorporated.

Knead the dough

Knead the dough until smooth and elastic, about 6–8 minutes in a stand mixer or 8–10 minutes by hand. Add a tablespoon of flour at a time only if dough is excessively sticky; the dough should be tacky but not wet.

First rise

Lightly oil a large bowl with a little olive oil, transfer the dough, turn to coat, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

Divide and rest

Punch down the risen dough and turn it onto a lightly floured surface. Divide into 6 equal pieces for medium calzones (about 8–9 ounces each). Shape each piece into a tight ball and let rest, covered for 15–20 minutes to relax the gluten.

Prepare meats (if using)

If adding sausage, cook raw Italian sausage in a skillet over medium heat until browned and cooked through, breaking into small crumbles. Drain excess fat and let cool slightly. If using pepperoni, have slices ready.

Make cheese mixture

In a bowl, combine 1 cup ricotta, 2 cups shredded mozzarella, 1/2 cup grated Parmesan, 2 tbsp chopped fresh basil, 1 tsp dried oregano, 1/4 tsp crushed red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Fold in the cooled crumbled sausage and/or pepperoni if using. Taste and adjust seasoning.

Preheat oven

Preheat oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack while preheating. Otherwise use a rimmed baking sheet inverted and preheated.

Shape dough rounds

On a lightly floured surface, roll or stretch each rested dough ball into a circle about 8–9 inches (20–23 cm) in diameter and about 1/8–1/4 inch thick. Dust a baking peel or the back of a rimmed baking sheet with 1–2 tsp cornmeal or semolina to prevent sticking.

Portion filling

Place about 3/4 cup of the cheese/meat filling mixture onto one half of each dough round, leaving a 1-inch border at the edge. Spoon about 1–2 tbsp pizza sauce on top of the filling (do not add too much sauce or the calzone will be soggy).

Seal the calzones

Lightly brush the exposed dough border with a little water to help seal. Fold the empty half of the dough over the filling to form a half-moon. Press edges together firmly, then roll or crimp the edge to create a tight seal. Use a fork to press the edges if desired. Cut 2 small vents (slits) in the top of each calzone to allow steam to escape.

Egg wash & finish

Whisk 1 large egg with 1 tsp water to make an egg wash. Place sealed calzones on a piece of parchment on the peel or preheated baking sheet (cornmeal side down). Brush each calzone with the egg wash and lightly brush with 1 tbsp olive oil. Sprinkle a little extra Parmesan or dried oregano on top if desired.

Bake

Slide calzones onto the preheated stone or baking sheet and bake at 475°F (245°C) for 12–16 minutes, until golden brown and puffed. Rotate halfway through baking for even color. Baking time may vary with oven and size of calzones.

Rest and serve

Remove calzones to a wire rack and let rest for 5 minutes to set the filling. Serve warm with remaining pizza sauce or marinara for dipping.