Easy Homemade Calzone Recipe (2024)

FAQs

Is calzone dough the same as pizza 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.

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.

Pinch off a piece of dough about a little bigger than a golf ball and press it down on a floured surface. Pat it down a bit, grab your floured rolling pin and roll it out as thin as you can get it. The calzone will be as thin as a tortilla.

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.

Stromboli almost always contains mozzarella cheese, and will sometimes have another low-moisture cheese mixed in. Calzones, on the other hand, tend to contain ricotta cheese. You'll often find other cheeses like mozzarella as well, but ricotta is traditional in a calzone and almost never found in a stromboli.

To make the calzones, run a wet finger around the border of each pizza base, fold over the uncovered half and press the edges down. Roll the edges back over on themselves to seal tightly.

Set air fryer to 370°F and bake for 9 to 10 minutes. Baking times vary by air fryer. Calzone is done when it's golden brown and reaches an internal temperature of 165°F. Tip: To achieve a crisper bottom crust, use tongs or a spatula to flip the calzone over for the final 2 to 3 minutes of baking.

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.

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.

How unhealthy is a calzone? ›

Did you know that a standard calzone has over 1000 calories? On the other hand, a slice of pizza is around 300 calories. So just because they're technically the same in terms of ingredients and taste, they're not! A calzone can equal 3 slices of pizza so choose wisely!

Made calzones out of the pizza dough and they came out fantastic.

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.

The water percentage in pizza is 60% in hydration, while some bread dough can be 80-90%. While higher hydration levels in pizza dough can make it fluffy and crispier, it'll be impossible to shape. It will burn faster as well. The hydration levels will also affect the baking time drastically.

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.