Easy Homemade Calzone Recipe (2024)

FAQs

Is pizza dough the same as calzone dough? ›

Both are prepared with flour, water, salt, and yeast; that's the solution. In contrast, the eggs and olive oil used in most calzone dough give it a deeper flavor and a softer texture. Eggs and oil are not common ingredients in pizza dough, contributing to its crispiness and durability.

Calzones' fillings do not include sauce; marinara is served on the side for dipping. Stromboli portions can also be dipped, but they can also be baked with the sauce inside.

Keep moisture to a minimum to prevent soggy crust. If possible, try to get as much moisture out of any fillings you can. Like for eggplant, you can salt it and put it in the oven first to get a good bit of water out. For cheese, go easy on the fresh mozzarella.

Calzones use ricotta cheese, and stromboli does not. Stromboli is made with mozzarella cheese (preferably low-moisture) to keep moisture at a minimum. This helps the interior dough cook fully. Calzones usually use a blend of cheese that almost always incorporates ricotta.

Fold the side of the calzone with nothing on it over the side with all the ingredients so that the sides touch creating a half moon shape. press down on the edges and push in any veggies that try to escape. Next start from one end and roll up the edges creating the seal.

Calzone is done when it's golden brown and reaches an internal temperature of 165°F.

A typical calzone is made from salted bread dough, baked in an oven and stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg.

Poke holes or slits in calzone before baking to prevent a dough balloon from taking flight in your oven. Use the oven's middle rack for baking calzone.

What is an Italian Calzone? It's like a gigantic empanada but made with pizza dough and filled with everything from pepperoni, sausages, veggies, cheeses and tomato sauce. Calzone is a half moon-shaped cheese and sauce filled piece of heaven.

Don't forget to cut steam vents in the top of each calzone.

This prevents the dough from getting soggy, but it also releases the steam that builds up inside the pocket and causes the seam to burst.

Why do you cut slits in calzone? ›

Cut 3 slits into the top of each calzone to allow steam to escape. Brush the egg wash over the dough. Sprinkle with Parmesan cheese and Italian seasoning.

The trick to keep in mind when making calzones

The outlet notes that a simple egg wash (typically of egg and water, though some opt for milk) brushed all over the calzone helps to give it a shiny finish that will rival a store-bought iteration.

Does Ricotta Cheese Go on Pizza Before or After Cooking? While ricotta can technically be put on pizza before or after baking, if you want the ricotta to be warm and creamy, it is best to add it to pizza before baking.

Whole Milk (not ultra pasteurized!): I recommend whole cow's milk for creamy flavor and texture. Alternatively, 2% or 1% milk can be used; but the final result will not be as creamy. Ultra pasteurized milk does not work for homemade ricotta. It won't curdle properly.

You can use rubbing oil or nonstick cooking spray. Another option is to use a cooking brush. Both methods will help keep the crust from sticking. A seasoned pan will help prevent food from sticking and last longer.

Save time by swapping your regular pizza dough for simple substitutes. Our alternative bases include pitta bread, naan, puff pastry, wraps and polenta. Whether you're short of flour or don't have time to make a pizza base, we've compiled 10 simple shortcuts using shop-bought substitutes.

Pizza dough tends to be thinner and more elastic compared to traditional bread dough, which is why it's better suited for making pizzas.

This is a dish stuffed with onions (or sometimes other vegetables, such as potatoes or broccoli), anchovies, olives, cheese and mortadella; the rolled pizza dough is folded in two over the stuffing and the edges are sealed before the dish is fried.

Calzone does take slightly longer than standard pizza to cook because of the folded dough, so allow a couple of extra minutes. Once you have a puffed crust which is darkly charred in spots, remove from the oven with your turning peel and slide into a serving platter.