Prep Time3 hours 45 minutes
Cook Time12-15 minutes
Pizzas
DifficultyMedium
Ingredients
- 165g strong bread flour
- 99ml room temperature water (60% hydration)
- 5g fine sea salt (3%)
- 8.3ml extra-virgin olive oil (5%)
- 2.5g sugar (1.5%)
- 2.1g active dry yeast (1.29%)
- 65g shredded mozzarella cheese
- 35g ricotta cheese
- 20g pizza sauce
- 1 tbsp olive oil (for brushing)
- 1 egg (for egg wash, optional)
- Flour for dusting
- Toppings of choice (see note below)
Instructions
- 1Measure all ingredients precisely using a digital scale. Use room temperature water (70-75°F / 21-24°C). Keep salt and yeast separate until mixing to protect yeast activity.
- 2In a large bowl, combine bread flour and salt. Dissolve the active dry yeast in a small portion of the water first and let it sit for 5-10 minutes until foamy. Make a well in the center and add water gradually while mixing with your hands or a wooden spoon. Add oil and sugar to enhance browning and texture.
- 3Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. This slightly stiffer dough (60% hydration vs 70-75% for pizza) makes it easier to fold and seal. The dough is ready when it can be stretched thin enough to see light through without tearing (windowpane test).
- 4Place dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise at room temperature for 2-3 hours or until doubled in size.
- 5After the first rise, gently deflate the dough and shape it into the number of calzones you need. Let it rest for 15 minutes, covered.
- 6On a lightly floured surface, roll out the dough into a 10-inch circle. The dough should be about 1/4 inch thick.
- 7Spread pizza sauce over half of the circle, leaving a 1-inch border around the edge. Add mozzarella and ricotta cheese, then your chosen toppings (see note below).
- 8Fold the empty half over the filled half to create a half-moon shape. Press the edges together firmly to seal.
- 9Crimp the edges with a fork or fold them over to create a decorative seal. Make 2-3 small slits in the top to allow steam to escape.
- 10Preheat your oven to 500°F (260°C) with a pizza stone or baking sheet inside.
- 11Brush the calzone with olive oil or beaten egg for a golden finish. Sprinkle with a pinch of salt if desired.
- 12Transfer the calzone to the preheated pizza stone or baking sheet and bake for 12-15 minutes until the crust is golden brown and crispy.
- 13Remove from oven and let rest for 5 minutes before cutting and serving.
Chef's Tips
Use strong bread flour for the best gluten development and chewy texture
The dough should be slightly drier than pizza dough for easier folding
Don't overfill the calzone - it should be able to close easily
Make sure to seal the edges well to prevent filling from leaking out
The small slits in the top allow steam to escape and prevent bursting
Let the calzone rest after baking to allow the cheese to set
For extra crispy crust, brush with olive oil before baking
You can make the dough ahead and refrigerate overnight for better flavor development
Serve with extra pizza sauce for dipping
Calzones are best eaten hot, but can be reheated in the oven at 350°F (175°C) for 8-10 minutes
Toppings Note: Add your favorite toppings like pepperoni, sausage, mushrooms, bell peppers, onions, olives, or any other ingredients you prefer. Just make sure not to overfill the calzone to prevent it from bursting during baking.
Nutrition Information
Per pizza
Calories1162 cal
Protein44.7g
Carbohydrates136.7g
Fat47.3g
* Values are a rough guide and may differ depending on ingredients used