Preparing calzone at home is a party. Division of tasks is even simpler and more fun. After the first batch you will even want to make more dough to create new fillings.


3 cups of wheat flour

1 ½ teaspoon of dry biological yeast (5 g)

1 teaspoon of salt

1 ¼ cup (tea) of filtered water

2 tablespoons of olive oil to grease the bowl


In a large bowl, mix the flour with the salt – it should have enough space for the dough to rise a lot when it is time to ferment.
In the bowl of an electric mixer, mix the yeast with the water until it dissolves.

Place the bowl in the mixer and, using the hook, gradually add the flour, beating at low speed until the flour absorbs all the water.

Add the oil and beat at medium speed to knead for about 6 minutes, or until the dough is very smooth and elastic – it will peel off the side of the bowl and form a ball on the hook of the mixer.

Grease the large bowl (where the flour was) with olive oil. With a silicone spatula transfer the dough to the greased bowl, cover with a cloth and let it rest for about 1 hour, until it grows and doubles in volume.

In the meantime, prepare the filling.



5 tomatoes

4 ½ cups of grated mozzarella (500 g)

1 tablespoon of oregano

1 tablespoon of olive oil

Freshly grounded salt and pepper

¼ cup (tea) of tomato sauce for pizza (or passata) to brush the dough

¼ cup (tea) of fine grated Parmesan cheese to sprinkle the dough

Wheat flour to sprinkle on the countertop


Wash, dry and cut the tomatoes in quarters, lengthwise.

Discard the seeds and cut each quarter into two strips. Slice the strips, diagonally, into 1.5 cm pieces.
Transfer the sliced ​​tomatoes to a bowl, season with olive oil, salt and pepper to taste – attention, try the mozzarella before seasoning the tomato with salt as some cheeses are more salty than others.

Add the grated mozzarella, oregano and mix well.

When there is 20 minutes to complete the dough growth time, preheat the oven to 240 ºC (high temperature). Separate a bowl with water – it will be used when closing the calzones.

Sprinkle the countertop with wheat flour.

Transfer the calzone dough to the countertop and, with your hands, gently shape it into a roll.

With a baker’s spatula (or knife), cut the dough into 8 portions and shape each one into a ball.
On a platter (or baking sheet) reserve 4 portions of dough, cover with the dish towel and refrigerate – so, if it is too hot, the dough does not excessively ferment while the first batch of calzones is assembled.

With the rolling pin, open a portion of the dough forming a disk about 20 cm in diameter – remember to always sprinkle the countertop with flour so that the dough does not stick.

Put about ⅔ cup (tea) of filling in one half of the disc. With the tip of your finger moisten the edges of the dough – this prevents the calzones from opening when it is time to bake.

Fold the dough in half, press gently to remove the air and tighten the edges tightly to close.

With your fingertips, fold and press the edges to close the calzone and give the typical recipe finish.

Transfer to a large baking sheet and repeat with the rest of the dough.

Brush each calzone with about ½ tablespoon of the tomato sauce and sprinkle with about ½ tablespoon of the grated Parmesan cheese.

Bake for about 15 minutes until the dough inflates and browns.

While the first one takes roast, assemble the other half of the calzones. Remove from the oven and serve next.

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The calzones can be frozen already baked for up to 3 months, individually wrapped in aluminum foil. To defrost: take it straight from the freezer to the oven preheated to 200 ºC for 15 minutes.


You can also freeze the dough. You can pack each portion individually with film and store in the refrigerator for 3 days or in the freezer for up to 1 month. To defrost, leave at room temperature for about 2 hours before using; if in the refrigerator, take 30 minutes before using.


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