Calzone recipe

Calzone is a half-moon shaped folded pizza served with delectable marinara sauce atop or on the side. This recipe uses three types of flour to give the crust a soft chewy crisp bite. A light brush of olive oil and parmesan makes the baked crust super yummy. For the filling, luscious ricotta and mozzarella are an authentic choice. The warm gooey cheese is well balanced with the savory meatiness of prosciutto and soppressata.  

These folded pizzas originated in the early 18th century in Naples, Italy. They were sold in street stalls for people to grab and eat on the go. Hence, the term ‘calzone’ literally translates to “trousers” or “pant legs.”

These Italian-style pizzas are smaller in size and are mostly a one-person meal. Their American counterparts are larger and can serve 2 or more people. People often confuse calzone with Philadelphia stromboli, which are delectable but different. There are several stuffed pizzas treats to enjoy. Gorge on the Hungarian langos, pizza fritta, and panzerotti that are fried and delicious.

Ingredients

You’ll need the following ingredients to achieve the authentic taste and texture of the famous calzone. Do visit the Italian section of the supermarket to get the items. 

• Flour
• Yeast
• Tomatoes
• Thyme
• Basil
• Prosciutto
• Soppressata
• Ricotta
• Mozzarella

This recipe uses multiple types of flour. ‘Farina type 0’ is a less refined soft wheat flour with high gluten that gives the dough a wonderful elasticity. The nutrient-rich ‘farina tipo 1’ allows better dough hydration and infuses a rich flavor. Semolina offers a chewy texture and crunchy crust. Also, brewer’s yeast gives the dough a distinct taste.

San Marzano tomatoes are fleshy, sweet, and intensely flavorful fruits. Their fewer seeds and low water content make them a perfect choice for marinara sauce.

Thyme adds a delicate floral note to the sauce. Avoid using too much; its bitterness can overpower the tangy sweet flavors. Basil’s delicate freshness and aroma balance the sweet & savory taste of the sauce pleasingly.

Prosciutto cotto is cooked ham. Premium-quality pork legs are slow-cooked to result in moist, tender slices. They have a subtle flavor and gorgeous pink color. Some varieties come with spices, herbs, and truffle flavors.

Sopressata is an Italian salami. They are prepared using pork meat that has salt seasoning, the warmth of black pepper, the spiciness of dried chili peppers, and the depth of red wine.

The Italian sheep’s milk ricotta cheese is creamy and offers a rich taste. Plus, this calzone is filled with fresh mozzarella slices resulting in a melted cheesy bite.

Substitutions

Instead of using 3 different flours, you may use 3 cups of all-purpose flour. You can also buy pre-made pizza dough. Brewer’s yeast may be substituted with baker’s, nutritional, or active dry yeast. For active dry yeast, use 2¼ teaspoon.

If you find fresh ripe Roma, cherry, or plum tomatoes in your local market, switch them for canned tomatoes. Blanch the fresh tomatoes to get rid of the skin.

Besides the classic mozzarella and ricotta cheese combination, you can also try cheddar cheese and parmesan or pecorino cheese.

Calzone Notes

Making tiny cuts on top of the uncooked calzone is essential if using high-moisture fillings like tomatoes, sauce, or fresh mozzarella. The cuts allow steam to escape while baking. If using low-moisture fillings, then you can bake without the cuts.

After 10 minutes of baking time, the pizza might look beautifully baked. Resist the temptation to remove it from the oven and complete five more minutes of baking to get that perfectly crisp crust.

Store and reheat

Store the cooked calzones in an airtight container. They will last for 3 days when kept in the refrigerator and for 3 months in the freezer.

For best results, reheat them in a pan on the stovetop. Heat the skillet on a medium-low flame, place the pizza, and cook for 2 minutes per side. If it feels dry, splash a teaspoon of water, cover the skillet, and cook for 1-2 minutes on low heat till the water evaporates.

How to make calzone?

1. Make the dough – Combine the flour, baker’s yeast, and salt in the stand mixer bowl. Run the mixer by adding the water and oil in parts and knead till it forms a soft dough. Coat the dough ball with oil, cover, and double rise it.
2. Make the sauce – Sauté the onions in hot oil. Stir in the garlic, followed by the tomatoes. After a few minutes of cooking, mix the fresh herbs and seasonings. Once it starts boiling, reduce the heat, & simmer until it thickens.
3. Assemble the pizza – Roll out a dough ball. Fill it with prosciutto slices, ricotta cheese, black pepper, soppressata slices, and fresh mozzarella. Fold it and seal the edges neatly. Apply olive oil on top, sprinkle parmesan, and make 2-3 tiny cuts. Bake in the preheated oven for 15 mins at 500° F.

Calzone recipe

Recipe by Pizza Poster

0.0 from 0 votes

Course: Main, AppetizersCuisine: ItalianDifficulty: Medium, Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

622

kcal

Proofing time

1

hour 

Yields

4

calzones

Total time

2

hours 

15

minutes

The Calzone is a folded pizza. It’s filled with ricotta and mozzarella cheeses, plus some prosciutto and sopressatta. Yum!

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Ingredients

• For the dough

• 2 cups farina 0 flour

• 1 cup farina tip 1 flour

• 1/2 cup semolina flour

• 1 1/2 tsp brewer’s yeast

• 1 tsp salt

• 1 – 1 1/2 cups water

• 1 Tbsp olive oil (a little extra for coating)

• For the marinara sauce

• 1 can peeled whole San Marzano tomatoes (28oz)

• 1 Tbsp basil olive oil

• 1 onion (chopped)

• 2 garlic cloves (peeled & crushed)

• 1/2 tsp fresh thyme leaves

• 2 Tbsp fresh basil (chopped)

• 1 tsp salt

• 1 tsp sugar

• 1/2 tsp red pepper flakes

• For the Filling

• 8 slices thin prosciutto cotto

• 1 cup ricotta cheese

• 1/2 tsp black pepper

• 8 – 12 slices soppressata

• 1 – 2 large fresh mozzarella balls (sliced)

• Others

• 4 tsp extra virgin olive oil

• 4 Tbsp grated parmesan cheese

Directions

• To make the dough
• Combine the 3 types of flour in a stand mixer bowl. Add the brewer’s yeast and salt. Mix well.
• Attach the dough hook, add the water gradually, and run the mixer for a few minutes until the dough starts to come together.
• Drizzle the olive oil and continue to knead for 1-2 minutes.
• Transfer the dough to a bowl and coat it with some oil. Cover the bowl and keep in a warm spot to rise for 40 minutes.
• Divide the risen dough into 4 equal parts. Shape each portion into smooth balls by stretching slightly and tucking inwards. Place them into a flour-dusted tray while leaving some gap between each dough ball. Cover and set aside for 20 minutes for a second rise.
• To prepare the marinara sauce
• Heat the basil olive oil in a saucepan over medium flame.
• Add the chopped onions. Sauté for a few minutes while stirring frequently.
• Reduce heat to low & stir in the garlic. Mix for a few seconds until fragrant.
• Add the tomatoes along with the juices. Crush them using the spatula and cook on medium-low heat for 3 minutes.
• Add the thyme, basil, salt, sugar, and red pepper flakes. Mix well and bring it to a boil.
• Reduce heat to low, cover the pan partially, and simmer for 20-25 minutes until it reaches a sauce-like consistency. Remember to stir at every 5 minutes interval.
• Once cooled, blend into a semi-smooth consistency.
• To assemble the pizza
• Preheat the oven to 500° F.
• Place a dough ball on a flour-dusted flat surface. Roll it out into a 9 inches circular/oval shape.
• Lay 2 prosciutto cotto slices off on half of the rolled-out dough, leaving an inch gap on the edges.
• Top with 3-4 tablespoons of ricotta cheese and sprinkle a pinch of black pepper.
• Layer 2-3 slices of soppressata and 4 thin slices of fresh mozzarella.
• Fold the dough over the topping and stretch slightly to join the edges. Press both edges firmly and crimp using your fingers.
• Transfer it to a baking sheet lined with parchment paper.
• Brush the top with a teaspoon of oil and sprinkle a tablespoon of grated parmesan. Make 2-3 small cuts on top.
• Roll and fill the remaining 3 dough balls similarly.
• Place the tray in the preheated oven. Bake for 15 minutes until cooked through and browned.
• After removing the pizza from the oven, let it cool for a few minutes. Enjoy with the marinara sauce on the side or drizzled on top.

Recipe Video

Nutrition

• Serving size = 1 calzone
  Calories: 622 | Protein: 26.23g | Fat: 21.18g | Carbs: 80.41g | Fiber: 3.8g | Sugar: 2.13g | Cholesterol: 43mg | Sodium: 1252mg | Potassium: 406mg

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