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Best Calzone Recipe I've Ever Tasted

Let yourself be seduced by this closed calzone pizza in the shape of a large empanadilla with a soft and creamy filling that will overflow with its freshly baked pizza aroma as soon as you cut it. This homemade calzone pizza is much easier to prepare than it looks, do you dare? Then check out the recipe.


For mass:

600g special wheat flour

300ml of water

3 tablespoons of virgin olive oil

2 pinches of salt

12 g fresh bread yeast

For the filling:

1 onion

2 garlic cloves

extra virgin olive oil to taste

160 g sliced mushrooms


Black pepper

120 g of tomato sauce

100 g of ham

oregano to taste

100 g of mozzarella

basil to decorate



First prepare the dough. To do this, place the sifted flour in a bowl forming a small mound.

Dissolve the yeast in warm water (never hot or cold) and pour it into the center of the wheat flour.

Then start stirring this liquid with your fingers so that the flour is gradually incorporated.

When almost everything is integrated, add the extra virgin olive oil and then continue to stir to integrate.

Finally, add the salt.

Start kneading, first inside the bowl and then on the floured worktop.

Knead well so that the dough takes shape. During kneading, the dough must be refined, a breadmaking technique that consists of rolling the dough into a thick rope, folding it to join the two ends and twisting them in a spiral.

Knead all the dough and repeat this operation 2 or 3 times.

When the dough has a smooth and compact texture, and no longer sticks to your fingers, let it rest in a bowl, covered with a cloth for an hour, so that it ferments and doubles in volume.

Once it's risen, take the dough back to the counter, press down with your fingers and knead a little again.

Then let it rest for 5 minutes before stretching the dough with your hands or with a rolling pin, giving the desired shape and thickness that we like best.


Peel the onion and chop it very fine. Peel the garlic and finely chop it.

Then, heat a frying pan with a drizzle of extra virgin olive oil and sauté the garlic and onion over low heat.

When the onion is softened and starts to become transparent, add the sliced mushrooms and increase the heat a little. Sauté for a few minutes until the water dries up, then season with salt and pepper to taste.

Then add the tomato sauce and the diced ham to the pan and cook everything together for a few more minutes.

When the heat is off, add the diced mozzarella and the oregano to the stuffing.


Divide the dough into as many portions as the calzones you want to make. The ideal is to prepare individual calzones.

Then, roll out each portion on the floured bench, giving it a round shape.

Place a good amount of filling in the center and fold the pizza over on itself. Curl the edges artistically so the calzone doesn't open during cooking.

Finally, place the calzones in the oven, which should already be hot at 220°C, and bake for 12 minutes or until golden brown.

See also this Recipe in the Web Stories Version Calzone pizza

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