We’re diving into the delicious world of homemade calzones, a fantastic alternative to traditional pizza. If you’ve been searching for an easy, no-fail calzone recipe, you’ve come to the right place. We’ll walk you through every step, from preparing our signature pizza dough using a special high-protein flour for the perfect chew and crunch , to a classic ricotta cheese filling mix. Learn how to properly knead and portion your dough , expertly stuff it with your favorite fillings like pepperoni and mushrooms , and bake it to golden perfection in your home oven. We’ll also share our tips for avoiding common mistakes, like making sure your dough is well-sealed and adding a simple egg wash for a beautiful, shiny crust. So, for a delicious and budget-friendly meal, grab your ingredients and let’s get cooking!
Marinara recipe can be taken from the Eating Plebian recipe Chicken Parmesan here.
Instructions on using a Pizza Screen instead of a pizza peel can be found in the Eating Plebian recipe Easy Homemade Pizza Crust: The Essential Guide, here.
Special Equipment:
Kitchen scale with a tare function, stand mixer with a dough hook, large mixing bowl and intermediate mixing bowl, whisk, four bowls for proofing dough, oven pizza stone, oven pizza peel (metal or wood) or a pizza screen, basting brush
Ingredients:
Ingredients for dough
- 500 grams Double O Pizza flour (or a flour with almost 13% protein)
- 325 ml water, heated to 110-115°F
- One packet of active dry yeast
- One teaspoon kosher salt
- Non-stick spray
Ingredients for Ricotta Cheese Filling
- 8 oz whole milk ricotta cheese
- 1/4 to 1/2 teaspoon salt
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2-3 tablespoons fresh basil, cut in a chiffonade
Ingredients for General Calzone Fillings
- Mozzarella cheese
- Pepperoni, mushrooms, and onions (or other preferred pizza toppings)
- Marinara sauce, for dipping
- One egg, beaten, for finishing crust
Directions:
Prepare the Dough
Measure 500 grams of flour and 1 teaspoon of kosher salt into a bowl and whisk them together. This is an important step to prevent the salt from killing the yeast.
Pour the flour mixture into your stand mixer bowl.
Heat 325 ml of water to 110-115°F. Add the packet of yeast to the warm water and stir until combined.
Pour the water and yeast mixture into the stand mixer with the flour.
Mix on low speed for about 10 minutes, until a cohesive dough ball forms and pulls away from the sides of the bowl. The dough should feel nice, indicating the glutens have developed well.
Portion and Shape the Dough
Divide the dough into four equal pieces. Each piece should be slightly smaller than the amount you’d use for a medium pizza.
To homogenize each piece, flatten it slightly, fold the ends in toward the center, turn it 90 degrees, and repeat 15-20 times. This removes air pockets and ensures any dry flour is incorporated.
Pinch the bottom of the dough ball with the base of your thumb and forefinger to create a smooth, dumpling-like bottom.
Lightly coat four bowls with non-stick spray and place one dough ball in each.
Cover with plastic wrap and let the dough rest at room temperature for about two hours, or until it has doubled in size.
Prepare the Fillings and Assemble the Calzone
While the dough rests, prepare the fillings. For the ricotta mix, combine the ricotta cheese, Parmigiano-Reggiano, salt, and basil in a bowl. Mix well and refrigerate until needed.
Preheat your oven to 450°F with a pizza stone inside.
Dust your work surface with flour. Place one of the dough balls on the surface and press it out into a 10-inch circle, focusing on stretching the edges rather than the center.
Arrange your fillings on one half of the dough circle, leaving a clear border around the edge. Be careful with ingredients like mushrooms, as large pieces can release too much moisture and make the calzone soggy. Note that the marinara sauce is for dipping and does not go inside the calzone.
Gently fold the empty half of the dough over the fillings to create a half-moon shape.
Fold and pinch the edges of the dough to seal the calzone tightly, ensuring no fillings will leak out during cooking.
Using a knife, cut a couple of small holes in the top of the calzone to allow steam to escape.
Crack the egg into a bowl and whisk it with a fork. Brush the egg wash over the top of the calzone for a shiny, even crust. For extra flavor, sprinkle some coarse kosher salt over the top.
Cook the Calzone
Carefully transfer the calzone to your pizza peel and then onto the hot pizza stone in the oven.
Bake for 15-20 minutes. If you are baking multiple calzones at once, it may extend the cooking time. The calzones are done when they are golden brown and have a nice crunch.
Serve the calzone with marinara sauce for dipping.
