Quick Recipe Version (TL;DR)
Quick Ingredients
- Dough: 3 1/2 cups bread flour, 2 1/4 teaspoons instant yeast, 1 teaspoon sugar, 1 1/2 teaspoons fine salt, 1 1/3 cups warm water, 2 tablespoons olive oil
- Filling: 1 cup whole-milk ricotta, 1 1/2 cups shredded low-moisture mozzarella, 1/2 cup grated Parmesan, 4 ounces salami, 1/2 cup thick pizza sauce, 1 teaspoon Italian seasoning, 1/4 teaspoon black pepper
- Finish: 1 egg, 1 tablespoon water, 1 tablespoon olive oil, 1 tablespoon cornmeal, 1/2 cup warm pizza sauce for dipping
Do This
- 1. Mix flour, yeast, sugar, salt, warm water, and olive oil into a soft dough; knead 6 to 8 minutes.
- 2. Let dough rise in an oiled bowl for 1 hour, until puffy and nearly doubled.
- 3. Heat oven to 475°F and preheat a baking stone, pizza steel, or inverted baking sheet for 30 minutes.
- 4. Stir ricotta, mozzarella, Parmesan, salami, Italian seasoning, and pepper together; keep sauce separate for easier folding.
- 5. Divide dough into 4 pieces, roll each into a 9-inch round, spread 2 tablespoons sauce on one half, then add filling.
- 6. Fold dough over, crimp the edges tightly, cut 2 small vents, brush with egg wash and olive oil.
- 7. Bake 14 to 18 minutes, until deeply golden; rest 5 minutes and serve with warm tomato sauce.
Why You’ll Love This Recipe
- Classic pizzeria flavor at home: The combination of creamy ricotta, stretchy mozzarella, salty salami, and bright tomato sauce tastes like a cozy neighborhood pizza shop.
- Golden, chewy crust: A hot oven and preheated baking surface help the folded pizza bake up crisp on the outside and soft inside.
- Great for sharing: Each calzone is a generous handheld meal, and they are easy to slice in half for smaller portions.
- Flexible and forgiving: Use homemade dough or store-bought pizza dough, add vegetables, or swap the salami for pepperoni, ham, or roasted mushrooms.
Grocery List
- Produce: Fresh basil or parsley for serving, optional garlic for extra flavor in the sauce
- Dairy: Whole-milk ricotta, low-moisture mozzarella, Parmesan cheese, egg
- Meat: Genoa salami or hard salami
- Pantry: Bread flour or all-purpose flour, instant yeast, sugar, fine sea salt, olive oil, pizza sauce or thick marinara sauce, Italian seasoning, black pepper, cornmeal or semolina flour
Full Ingredients
For the Pizza Dough
- 3 1/2 cups bread flour or all-purpose flour, spooned and leveled, plus extra for dusting
- 2 1/4 teaspoons instant yeast, 1 standard packet
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons fine sea salt
- 1 1/3 cups warm water, 105°F to 110°F
- 2 tablespoons extra-virgin olive oil, plus 1 teaspoon for the bowl
For the Ricotta, Mozzarella, and Salami Filling
- 1 cup whole-milk ricotta cheese
- 1 1/2 cups shredded low-moisture mozzarella cheese
- 1/2 cup finely grated Parmesan cheese
- 4 ounces salami, thinly sliced and cut into strips or small pieces
- 1 teaspoon Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes, optional
For Assembly and Baking
- 1/2 cup thick pizza sauce or thick marinara sauce, for filling
- 1/2 cup thick pizza sauce or thick marinara sauce, warmed for dipping
- 1 large egg
- 1 tablespoon water
- 1 tablespoon extra-virgin olive oil, for brushing
- 1 tablespoon cornmeal or semolina flour, for the parchment or peel
- 2 tablespoons finely grated Parmesan cheese, optional, for sprinkling on top
- 1 tablespoon chopped fresh basil or parsley, optional, for serving
Step-by-Step Instructions
Step 1: Make the dough
In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt. Add the warm water and 2 tablespoons olive oil. Stir with a sturdy spoon until a shaggy dough forms and no dry patches remain. If the dough feels very dry after 1 minute of mixing, add warm water 1 teaspoon at a time; if it is sticky like batter, add flour 1 tablespoon at a time.
Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, until smooth, elastic, and slightly tacky but not sticky. You can also knead it in a stand mixer fitted with a dough hook on medium-low speed for 5 to 6 minutes.
Step 2: Let the dough rise
Lightly oil a clean large bowl with 1 teaspoon olive oil. Place the dough in the bowl and turn it once to coat the surface. Cover the bowl with plastic wrap, a lid, or a clean kitchen towel. Let it rise at room temperature for 1 hour, or until puffy and nearly doubled in size.
If your kitchen is cool, place the covered bowl in an unheated oven with the oven light on. The dough should look relaxed and airy, not tightly stretched.
Step 3: Preheat the oven and prepare the pan
Place a baking stone, pizza steel, or inverted heavy baking sheet on the middle rack of the oven. Preheat the oven to 475°F for at least 30 minutes before baking. A fully preheated surface helps the bottom crust brown properly and keeps the calzones from turning soggy.
Cut a large piece of parchment paper to fit a baking sheet or pizza peel. Sprinkle the parchment with 1 tablespoon cornmeal or semolina flour. This adds a little texture and helps the calzones move easily.
Step 4: Mix the filling
In a medium bowl, combine the ricotta, mozzarella, Parmesan, salami, Italian seasoning, black pepper, and crushed red pepper flakes if using. Stir until evenly mixed. Keep the 1/2 cup pizza sauce for the filling separate rather than stirring it directly into the cheese mixture; this makes the calzones easier to seal and helps prevent leaking.
If your ricotta looks watery, spoon it into a fine-mesh strainer for 10 minutes before mixing. A thicker filling gives you a cleaner fold and a better-baked center.
Step 5: Divide and roll the dough
Punch down the risen dough gently, then transfer it to a lightly floured work surface. Divide it into 4 equal pieces. Shape each piece into a ball, cover loosely, and let the dough rest for 10 minutes. This short rest relaxes the gluten so the dough rolls out without snapping back.
Working with one dough ball at a time, roll or stretch it into a 9-inch round. Keep the dough about 1/8 to 1/4 inch thick. If it resists, let it rest for 3 to 5 minutes, then continue shaping.
Step 6: Fill and fold the calzones
Imagine a line down the center of each dough round. Spread 2 tablespoons pizza sauce over one half of the dough, leaving a 3/4-inch border around the edge. Spoon one-quarter of the cheese and salami filling over the sauce. Keep the filling slightly mounded toward the center rather than spread all the way to the edge.
Fold the plain half of the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. For a stronger seal, fold the edge over itself and crimp with your fingers, or press with the tines of a fork. Repeat with the remaining dough and filling.
Step 7: Vent and brush the tops
In a small bowl, beat the egg with 1 tablespoon water to make an egg wash. Transfer the calzones to the prepared parchment, leaving space between them. Use a sharp knife to cut 2 small slits in the top of each calzone so steam can escape while baking.
Brush the tops and crimped edges with the egg wash, then lightly brush with 1 tablespoon olive oil. If you like a more savory top, sprinkle with 2 tablespoons finely grated Parmesan cheese.
Step 8: Bake until golden
Carefully slide the parchment with the calzones onto the preheated baking stone, pizza steel, or inverted baking sheet. Bake at 475°F for 14 to 18 minutes, rotating once halfway through, until the crust is deep golden brown, the edges look crisp, and the filling is hot inside.
If baking on a regular room-temperature baking sheet instead of a preheated surface, bake at 450°F for 18 to 22 minutes. The crust will still be delicious, though the bottom may be slightly softer.
Step 9: Rest and serve
Let the calzones rest for 5 minutes before serving. This short rest helps the cheese settle so the filling does not rush out when cut. Warm the remaining 1/2 cup pizza sauce and serve it on the side for dipping. Finish with chopped fresh basil or parsley if desired.
Pro Tips
- Use thick sauce: Watery marinara can make the crust soggy and may leak from the seams. Choose pizza sauce or simmer marinara for 5 to 8 minutes to thicken it.
- Do not overfill: It is tempting to pack in extra cheese, but too much filling makes the calzones hard to seal and more likely to burst.
- Seal twice for security: Press the edges together first, then fold and crimp. This creates a sturdy rim that holds in the ricotta and mozzarella.
- Let the dough rest if it shrinks: Dough that springs back is not a problem; it simply needs 3 to 5 minutes to relax before rolling again.
- Cool slightly before eating: The filling will be very hot straight from the oven. A 5-minute rest improves both texture and flavor.
Variations
- Pepperoni calzones: Replace the salami with 4 ounces sliced pepperoni. Pat the pepperoni with a paper towel first if it is very oily.
- Spinach ricotta calzones: Add 1 cup cooked spinach that has been squeezed very dry. For best balance, reduce the mozzarella to 1 cup.
- Spicy arrabbiata calzones: Use spicy tomato sauce and increase the crushed red pepper flakes to 1/4 teaspoon for a warmer, bolder filling.
Storage & Make-Ahead
Store leftover baked calzones in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven or toaster oven for 10 to 14 minutes, until the crust is crisp again and the filling is hot. Avoid microwaving if possible, because it softens the crust, though it will work for a quick meal.
To freeze baked calzones, cool completely, wrap each one tightly in foil, and place in a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven for 25 to 30 minutes. To make ahead before baking, assemble the calzones up to 6 hours in advance, cover tightly, and refrigerate. Brush with egg wash just before baking and add 2 to 4 extra minutes to the bake time.
Nutrition (per serving)
Calories: 781 kcal | Carbs: 89g | Protein: 34g | Fat: 32g | Saturated Fat: 13g | Fiber: 4g | Sugar: 6g | Sodium: 1510mg | Cholesterol: 95mg
