Description
Learn to make an authentic Italian calzone at home with this traditional recipe. Discover the secrets to a crispy crust and perfectly seasoned filling, just like the ones served in Italian trattorias.
Ingredients
- For the Pizza Dough:
- All-purpose flour
- Warm water
- Active dry yeast
- Olive oil
- Salt
- Sugar
- For the Filling:
- Whole milk ricotta cheese
- Fresh mozzarella cheese, shredded
- Grated Parmesan cheese
- Fresh basil leaves, chopped
- Garlic, minced
- Dried oregano
- Black pepper
- Salt
- For Assembly:
- Olive oil for brushing
- Marinara sauce for dipping
- Extra flour for dusting
Instructions
- Prepare the Dough: Dissolve yeast and sugar in warm water, let stand for 5 minutes until foamy. Mix flour and salt in a large bowl. Add yeast mixture and olive oil, stir until dough forms. Knead on a floured surface for 8-10 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour until doubled.
- Make the Filling: Combine ricotta, mozzarella, and Parmesan in a mixing bowl. Add minced garlic, chopped basil, oregano, salt, and pepper. Mix gently until all ingredients are evenly distributed. Taste and adjust seasoning as needed. Set filling aside while dough finishes rising.
- Shape and Fill: Divide risen dough into 4 equal portions. Roll each portion into an 8-inch circle on a floured surface. Spread ¼ of the filling on half of each circle, leaving a 1-inch border. Brush edges with water for better sealing. Fold dough over filling and crimp edges with a fork.
- Bake to Perfection: Preheat oven to 450°F with a baking stone if available. Place calzones on a parchment-lined baking sheet. Brush tops with olive oil for a golden color. Bake for 15-18 minutes until golden brown. Cool for 5 minutes before serving with marinara sauce.
Notes
- For the perfect Italian calzone, ensure your dough is smooth and slightly elastic.
- Use a kitchen thermometer to check water temperature for yeast activation.
- Properly seal calzone edges by brushing with water and crimping with a fork.
- Avoid overfilling to prevent leaks during baking.
- Let the dough rest for 10 minutes before rolling for easier handling.
- Use a pizza stone for a crispier bottom crust.
- Brush tops with olive oil before baking for an authentic golden appearance.
- For variations, consider adding Italian sausage, pepperoni, or sun-dried tomatoes.
- Experiment with different cheese combinations like provolone or fontina.
- Make mini calzones for appetizers or children.
- Cooked calzones keep well in the refrigerator for up to 3 days.
- Reheat calzones in the oven at 350°F for 10-12 minutes for best results.
- Assemble but unbaked calzones can be frozen for up to 3 months.
- Bake frozen calzones directly from frozen, adding 5-8 extra minutes to cooking time.
- Cooked calzones can be frozen for up to 2 months; thaw overnight before reheating.
- Use water at exactly 110°F for activating yeast.
- Allow dough to rise twice for optimal texture.
- Place a small bowl of water in the oven while baking to create steam.
- Create a decorative rope pattern when crimping for a better seal.
- Mix olive oil with salt and oregano for the golden brush.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 calzone
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg