Calzone

How to Make Calzone

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1. Stir the flour, yeast, salt and sugar together in a large bowl. Add the water and olive oil and mix to a shaggy dough.

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2. Knead on a lightly floured surface for 8 minutes until smooth and elastic. Put it in an oiled bowl, cover with a damp cloth and leave to rise for 1 hour until doubled in size.

   Mark done Start 8 min timer

3. Meanwhile, put the ricotta in a sieve set over a bowl so that the excess liquid drips away. Heat the oven to 230°C / 450°F (210°C / 410°F fan) and put a large baking sheet in to heat.

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4. Mix the ricotta with the mozzarella, ham, Parmesan, basil and pepper. It should be thick, not runny.

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5. Knock the air out of the risen dough and divide it into 4 pieces. Roll each into a circle about 22 cm across.

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6. Spoon a quarter of the filling onto one half of each circle, leaving a 2 cm border. Brush the border with beaten egg, fold the dough over and press the edges together, then crimp with a fork or roll the edge over itself.

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7. Cut 2 small slits in the top of each calzone so the steam can escape, then brush with the rest of the egg.

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8. Slide the calzones onto the hot baking sheet on baking paper and bake for 18 to 20 minutes until deep golden brown.

   Mark done Start 18 min timer

9. Let them stand for 5 minutes, because the cheese inside is molten, then serve with the warm marinara for dipping.

   Mark done Start 5 min timer

Tips for Making Calzone

• Drain the ricotta. Wet cheese is the main cause of a soggy or burst calzone, and a sieve for as long as the dough takes to rise is all it needs.
• Leave the border free of filling and seal it firmly. Any grease or filling on the edge stops it sticking, and the seam opens in the oven.
• Do not skip the slits. Without a vent the steam inflates the calzone and tears it open along the seam.

What to Serve with Calzone

• Warm marinara for dipping
• Rocket and Parmesan salad
• Roasted peppers

Storing & Reheating Calzone

Best on the day. Keeps in the fridge for up to 3 days and reheats well in a 180°C / 350°F oven for 10 minutes, which restores the crust better than a microwave. Baked calzones freeze for up to 2 months.

Calzone FAQ: Common Questions

Calzone Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.