Calzone Recipe

Ingredients

• 35 gwhite flour (about 12.5% protein)
• 35 gwater
• 35 gripe sourdough starter, 100% hydration
• 564 gwhite flour (about 12.5% protein)
• 106 gwholemeal flour
• 381 gwater 1
• 28 gwater 2
• 15 gfine sea salt
• 106 gripe levain
• 2 tablespoonsextra-virgin olive oil
• 1/4white onion, chopped
• 1garlic clove, sliced
• 1 (794 g; 28 oz)can whole peeled tomatoes
• To tastefreshly ground black pepper
• 1/2 teaspoonsalt
• To tastegrated Parmigiano Reggiano cheese (optional)
• 1 tablespoon (14 g)Parmigiano Reggiano cheese
• 2 tablespoons (27 g)whole milk ricotta cheese
• 1 cup (90 g)shredded low-moisture mozzarella cheese

Instructions

1. 1

   Make the levain

   At 9:00 a.m., mix the levain ingredients in a jar. Cover and leave at 23–24°C for 3 hours, until ripe.

2. 2

   Mix the dough

   At 12:00 p.m., add the flours, water 1 and ripe levain to a stand-mixer bowl fitted with a dough hook. Mix on low for 2–3 minutes, until combined with no dry patches. Increase to medium and mix for 3–4 minutes, until the dough starts to smooth out. Cover and rest in the bowl for 10 minutes. Add the salt and water 2, then mix on low for 2 minutes to incorporate the salt. Increase to medium and mix for 4–5 minutes, until the dough is smooth, elastic and clumps around the hook. Transfer to a covered container.

3. 3

   Ferment the dough

   From 12:15 p.m. to 3:15 p.m., leave the covered dough at 23–24°C for about 3 hours of bulk fermentation. No stretches and folds are needed.

4. 4

   Divide and chill

   At 3:15 p.m., lightly oil a large dough tray, half-sheet pan or six individual 4-cup containers. Turn the dough onto the work surface and divide into 200 g pieces. Shape each piece into a tight ball, place in the container or containers, cover and refrigerate overnight, or for up to 2 days.

5. 5

   Proof and prepare

   At 9:00 a.m., take the dough from the refrigerator and leave it at room temperature for 3 hours, until ready to shape. Meanwhile, heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add the onion and garlic and cook, stirring, until golden, about 4 minutes. Add the whole tomatoes and their juices, breaking them up with a spatula, and bring to a gentle simmer. Cook, stirring occasionally, for 30–45 minutes, until thickened. Cool slightly, blend on low until smooth, then cool completely. In a small bowl, mix the 1 tablespoon Parmigiano Reggiano, ricotta and mozzarella; refrigerate until needed.

6. 6

   Shape and bake

   At 12:00 p.m., heat a high-heat oven until its floor reaches about 300°C. For a home oven, bake at 245°C for 10 minutes, rotate the pan, then bake at 230°C for a further 10–15 minutes. Flour the work surface and dough-ball tops. Turn one ball onto the floured surface and press it out with your hands, using an inverted-V shape; rotate and repeat, then flip and press again. Stretch the dough over your knuckles, slowly pulling your hands apart and turning the dough until it is about 20 cm across. Lay it on the work surface. Put some filling on one half, leaving a 2.5 cm border. Wet the edge with your fingers, fold the other half over the filling and match the edges. Press gently to release excess air, then seal the edge firmly with a fork; turn the fork 90 degrees and press around the edge again to make a crosshatch. Brush the top lightly with olive oil. Slide the calzone onto a pizza peel or cutting board, then into the oven. Bake for 10–15 minutes, rotating periodically, until deep golden brown. Rest on a plate for 5–10 minutes, then top with tomato sauce or serve it alongside for dipping, and sprinkle with optional grated Parmigiano Reggiano. Repeat with the remaining dough balls.

What is a calzone?

A calzone is an Italian folded dough parcel, often filled with cheese and other pizza toppings, then baked until the outside is browned. Its sealed shape keeps the filling tucked inside while it cooks.

This version uses sourdough dough that ferments slowly, plus ricotta, mozzarella and Parmigiano Reggiano for a creamy, savoury centre. The tomato sauce is cooked separately and added after baking or served for dipping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 24g protein, 88g carbs, 19g fat.

The flour supplies most of the carbohydrates, while the cheeses and olive oil contribute much of the fat; the cheese and flour also provide protein. Serve one calzone with a generous salad or vegetables to add freshness and balance the plate.

Why the sourdough timing matters

Levain: Mix the small flour, water and starter quantities at 9:00 a.m. and let them ripen for 3 hours at 23–24°C before using.

Chilled dough: After dividing and balling, an overnight refrigerator rest gives the dough time to proof slowly. Allow another 3 hours at room temperature before shaping so it is ready to stretch.

Building a smooth dough

Initial mixing: The flours, first water addition and levain are mixed before the salt goes in. A brief covered rest follows, then the remaining water helps dissolve and distribute the salt.

Kneading cue: Mix until the dough gathers around the hook and feels smooth and elastic. The recipe does not call for stretches and folds during bulk fermentation.

Keep the sauce and filling distinct

Tomato sauce: Simmer the tomatoes with the onion and garlic until the sauce thickens, then blend it smooth and let it cool completely. A thick, cool sauce is easier to serve with the finished calzone than a hot, loose one would be inside the dough.

Cheese filling: Combine the measured Parmigiano Reggiano, ricotta and low-moisture mozzarella and keep the mixture chilled until shaping. Use the optional extra grated cheese as a finishing touch.

Seal without trapping air

Stretch each dough ball gradually, turning it as you work, until it reaches about 20 cm across. If the dough resists, pause briefly rather than pulling hard, then continue shaping.

Leave a 2.5 cm border around the filling, moisten the edge and fold the dough over. Gently press out extra air before crimping firmly with a fork so the seam stays closed in the oven.

Bake, rest and serve

A very hot oven helps brown the outside; the recipe gives a high-heat oven target of about 300°C, plus a lower-temperature option for a home oven. Rotate the calzone as it bakes, and look for a deep golden crust rather than relying only on the clock.

Rest each calzone for 5–10 minutes before serving. Add the tomato sauce on top or offer it alongside for dipping, and pair the calzones with a green salad or cooked vegetables.

Recipe notes & tips

• Weigh the dough pieces so they are divided into even 200 g portions.
• Let the sauce cool completely before serving it with the calzones.
• Keep the cheese mixture refrigerated until you are ready to shape.
• Leave the full 2.5 cm border clear so the seam can be sealed.
• Rotate the calzone during baking to help it brown evenly.
• Rest each calzone for 5–10 minutes before cutting or serving.

Variations

• Add basil: Stir chopped fresh basil into the cooled tomato sauce.
• Add greens: Mix a small amount of cooked, well-drained spinach into the cheese filling.
• Add mushrooms: Cook sliced mushrooms until their moisture has evaporated before adding them to the filling.
• Use a dipping sauce: Serve the tomato sauce in a bowl alongside instead of spooning it on top.
• Boost the cheese finish: Add the optional grated Parmigiano Reggiano after baking.

Common mistakes to avoid

• Using the levain too early: Give it the full 3 hours at 23–24°C to ripen.
• Adding warm sauce: Cool it completely before serving so it does not soften the crust.
• Overfilling the dough: Keep the filling on one half and leave a 2.5 cm border for sealing.
• Skipping the air release: Press gently over the folded top before crimping to reduce trapped air.
• Pulling the dough too hard: Stretch gradually over your knuckles and rotate it as you go.
• Baking without rotating: Turn the calzone periodically so it browns more evenly.

How to store

Refrigerate leftover calzones in an airtight container for up to 3 days. Reheat in an oven until hot throughout and the crust is crisp again; store the tomato sauce separately if possible.

Frequently asked questions