Light and flavorful, a calzone is a variation on the typical Italian pizza. This is the basic recipe, which you build upon, adding your favorite ingredients.
20 min
0 People
20 min
INGREDIENTS for 0 people

For pasta

1 kg all-purpose flour

30 g fresh yeast

500 ml water

30 g salt

1 Teaspoon of granulated sugar



For the stuffing

80 ml extra virgin olive oil

200 g buffalo-mozzarella cheese


200 g tomato sauce

200 g prosciutto cotto (cooked ham)


Step 1

On a working table forma a mound of flour, put the yeast that you have melted with some water and sugar in the centre of the mound.
Start kneading and then add the salt. Form an even, smooth, elastic-textured dough. Separate the dough into 6 rolls all the same size and allow the leavening to proceed.

Step 2

Once the dough has risen, roll out each shape into a round disk.

Step 3

Place the tomato saucein the middle of each disk, the mozzarellacut into regular slices, and the ham.

Step 4

Fold the disk over and seal the ends, so that the calzone is shaped as a half-moon.

Step 5

Sprinkle the tomato sauceover the calzone and place on grease proof paper on the over tray, in oven at 250°C until the dough is golden and crispy.

Step 6

Remove from oven and serve at once.

Chef’s Tips

The quantities to prepare the dough here indicated could slightly vary according to type of flour you will use. So keep some extra flour and water aside, in order to add them to the dough when necessary to gain the right consistency, which is a smooth and elastic dough, easy to clean off the hands and the working table.

Food History

Acalzoneis basically a pizza folded in two. Like pizza, it has ancient origins and can be traced back to the beginnings of flat breads, which were already present in Ancient Egypt. In fact, flat bread covered with herbs were served at birthday celebrations for the Pharaoh.
While there are mentions of dishes similar to pizza through the history of the the Mediteranean cultures, the pizza that we know today, and what is referred to as “real pizza”,was created in Naples.
At the beginning, pizza was made with a type of bread dough, flattened with your hands and covered with cheese or lard and cooked in a very hot wood-burning oven.
Only in the 18th century, and more precisely in 1730, did someone think to add tomato as a topping, giving life to thepizza marinara. This is how the pizza we know today came into being. It was then exported to America with Neapolitan emigrants and from there to the rest of the world.

Other suggested recipes

Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more