📝 About This Recipe
Originating from the bustling streets of Naples, the calzone is essentially a 'folded pizza' designed for eating on the go, but this version elevates it to a gourmet experience. This recipe features a pillowy, herb-infused dough stuffed with a molten blend of creamy ricotta, sharp provolone, and spicy pepperoni. The secret lies in the steam-baked interior and the garlic-butter brushed exterior that creates an irresistible golden crunch.
🥗 Ingredients
The Dough
- 4 cups All-purpose or '00' flour (plus extra for dusting)
- 1 1/2 cups Warm water (approximately 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Honey (to feed the yeast)
- 2 tablespoons Extra virgin olive oil
- 2 teaspoons Kosher salt
The Filling
- 15 ounces Whole milk ricotta cheese (drained of excess moisture)
- 2 cups Low-moisture mozzarella cheese (shredded)
- 1/2 cup Provolone cheese (diced small for sharpness)
- 6 ounces Pepperoni slices (high quality, thinly sliced)
- 1 large Egg (for the filling binder)
- 1/4 cup Fresh basil (finely chiffonade)
- 1 teaspoon Dried oregano
The Finish
- 1 Egg (beaten with 1 tbsp water for egg wash)
- 2 tablespoons Unsalted butter (melted)
- 1/2 teaspoon Garlic powder
- 2 tablespoons Grated Parmesan cheese (for dusting the top)
- 2 cups Marinara sauce (warmed, for dipping)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, combine warm water, honey, and yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Add the olive oil, salt, and 2 cups of flour. Using a dough hook or wooden spoon, mix until a shaggy mass forms. Gradually add the remaining flour until the dough pulls away from the sides of the bowl.
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3
Knead the dough on a floured surface for 6-8 minutes (or 5 minutes in a mixer) until smooth, elastic, and slightly tacky but not sticky.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 60-90 minutes, or until doubled in size.
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5
While the dough rises, prepare the filling. In a medium bowl, whisk 1 egg, then fold in the ricotta, mozzarella, provolone, basil, and oregano until well combined. Season with a pinch of black pepper.
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6
Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven now to heat up. Line a large baking sheet with parchment paper.
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7
Punch down the risen dough and divide it into 4 equal portions. Roll each piece into a smooth ball.
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8
On a floured surface, roll one dough ball into a circle roughly 8-10 inches in diameter. Ensure the dough isn't too thin or it may burst.
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9
Spread about 1/2 cup of the cheese mixture on one half of the circle, leaving a 1-inch border. Layer 1/4 of the pepperoni slices over the cheese.
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10
Fold the empty half of the dough over the filling to create a half-moon shape. Pinch the edges firmly and crimp with a fork or roll the edge upward to seal tightly.
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11
Carefully transfer the calzone to the prepared baking sheet. Repeat with the remaining dough balls.
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12
Brush the tops of the calzones with the egg wash. Use a sharp knife to cut 2-3 small steam vents on the top of each calzone.
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13
Bake for 18-22 minutes until the crust is a deep golden brown and the filling is bubbling.
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14
Mix the melted butter and garlic powder. Immediately upon removing the calzones from the oven, brush them with the garlic butter and sprinkle with Parmesan cheese.
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15
Let the calzones rest for 5 minutes before serving to allow the cheese to set. Serve with warm marinara sauce on the side for dipping.
💡 Chef's Tips
Always drain your ricotta in a fine-mesh sieve for 30 minutes before using to prevent a soggy crust. Avoid putting tomato sauce inside the calzone; it creates too much steam and can make the dough gummy—save it for dipping! Make sure your oven is fully preheated; a hot environment is crucial for that 'fast food' style crispy exterior. If you want a deeper flavor, let the dough rise in the refrigerator for 24 hours instead of 90 minutes at room temperature. You can substitute pepperoni with sautéed spinach and mushrooms for a delicious vegetarian option.
🍽️ Serving Suggestions
A crisp Caesar salad with plenty of shaved parmesan and black pepper. Cold Italian pilsner or a glass of chilled Lambrusco. Extra dipping sauces like creamy garlic ranch or spicy hot honey. Roasted bell peppers and marinated artichokes as a side antipasto.