Name: Italian Calzone Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 5 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g Tipo “00” flour (or bread flour); 325 ml lukewarm water; 10 g fresh yeast (or 3–4 g active dry yeast); 10 g fine sea salt; 1 tsp olive oil (optional, for softer dough); 60–80 g fresh mozzarella (fior di latte), drained and diced; 2–3 Tbsp crushed San Marzano tomato sauce (hand-crushed, lightly seasoned with salt); 40–50 g whole milk ricotta; 4–5 fresh basil leaves, torn; 1–2 Tbsp grated Parmigiano-Reggiano (optional); Extra virgin olive oil, for brushing; Sea salt and black pepper, to taste

This classic Italian Calzone transforms the beloved Neapolitan Pizza Margherita into a golden, pocket-shaped delight. Fresh San Marzano tomato sauce, creamy fior di latte mozzarella, fragrant basil leaves, and a hint of ricotta are encased in soft, chewy homemade pizza dough, baked to bubbly perfection with a crisp exterior.

Why You’ll Love This Recipe:

You’ll fall head over heels for this Calzone because it delivers all the fresh, vibrant flavors of an authentic Neapolitan Margherita pizza but in a fun, handheld package that’s easier to eat and perfect for sharing (or devouring solo!).

The dough puffs up beautifully with a light, airy interior and a satisfyingly crisp, slightly charred edge — just like true Neapolitan style. Every bite bursts with creamy melted mozzarella, bright tomato tang, aromatic basil, and subtle ricotta richness that keeps everything moist without making it soggy.

It’s comforting yet elegant, family-friendly yet impressive enough for guests, and surprisingly simple once you master the fold-and-seal technique. Whether you’re craving pizza night with a twist or want to transport your kitchen to Naples, this recipe brings pure joy and authentic Italian soul to your table.

Yield: serves 4

Italian Calzone Recipe

Golden folded calzone stuffed with classic Neapolitan Margherita flavors — fresh mozzarella, tomato, basil, and ricotta.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 5 minutes

Ingredients

For the dough (makes enough for 4 calzones):

500 g Tipo “00” flour (or bread flour)
325 ml lukewarm water
10 g fresh yeast (or 3–4 g active dry yeast)
10 g fine sea salt
1 tsp olive oil (optional, for softer dough)

For the filling (per calzone):

60–80 g fresh mozzarella (fior di latte), drained and diced
2–3 Tbsp crushed San Marzano tomato sauce (hand-crushed, lightly seasoned with salt)
40–50 g whole milk ricotta
4–5 fresh basil leaves, torn
1–2 Tbsp grated Parmigiano-Reggiano (optional)
Extra virgin olive oil, for brushing
Sea salt and black pepper, to taste

Instructions

Wake up the dough — In a large bowl, dissolve the yeast in lukewarm water with a pinch of the flour. Let it sit 5–10 minutes until bubbly and fragrant — this means your yeast is happy and ready to work its magic!
Bring it together — Add the remaining flour and salt. Mix with a spoon or your hands until a shaggy dough forms. Drizzle in olive oil if using, then knead on a lightly floured surface for 8–10 minutes until smooth, soft, and elastic. It should feel like a baby’s cheek!
Let it rise and relax — Shape into a ball, place in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for 1–2 hours until doubled. Patience here gives you that perfect airy texture.
Preheat like a pro — About 45 minutes before baking, place a pizza stone or heavy baking sheet in your oven and preheat to its highest temperature (ideally 475–500°F / 245–260°C). Hot is key for Neapolitan-style results!
Divide and conquer — Punch down the risen dough gently. Divide into 4 equal portions (about 250 g each). Shape each into a neat ball, cover, and rest 15–20 minutes — this makes stretching much easier.
Stretch with love — On a floured surface, gently stretch or roll one ball into a 10–12 inch circle (thicker than regular pizza for structure). Keep the edges slightly thicker for easy sealing.
Layer the goodness — On one half of the circle, spread a thin layer of ricotta as your creamy base. Spoon over 2–3 Tbsp tomato sauce, scatter diced mozzarella, add torn basil leaves, a sprinkle of Parmigiano, salt, and pepper. Keep the border clear!
Fold it like a hug — Fold the empty half over the filling to create a half-moon shape. Press the edges together firmly, then crimp with your fingers or a fork to seal tightly — no leaks allowed!
Final touches — Carefully transfer to parchment paper or a floured peel. Brush the top with olive oil for golden shine. Cut 2–3 small slits on top to let steam escape and prevent bursting.
Bake to bubbly perfection — Slide onto the hot stone/sheet. Bake 12–15 minutes until puffed, golden, and slightly charred in spots. The cheese should be melted and gooey inside. Rest 3–5 minutes, slice, and dive in — Buon appetito!

Notes

Authentic Neapolitan calzones often avoid sauce inside to prevent sogginess — the ricotta and fresh mozzarella provide moisture instead. For the true Margherita spirit, keep it simple and let the quality ingredients shine. If your oven doesn’t get hot enough, use the broiler for the last 1–2 minutes for extra char.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 474Total Fat 3gSaturated Fat 0gUnsaturated Fat 2gSodium 981mgCarbohydrates 97gFiber 4gSugar 0gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use high-quality “00” flour for the most authentic Neapolitan dough texture — it gives that signature soft, chewy result.
Don’t overload the filling; too much sauce or cheese leads to leaks and soggy dough.
Drain fresh mozzarella well (pat dry or let it sit on paper towels) to avoid excess moisture.
Seal the edges tightly by pressing firmly and crimping with fingers or a fork — this prevents steam from escaping and keeps the cheesy goodness inside.
For best results, bake on a preheated pizza stone or steel at the highest temperature your oven allows.
Let the calzone rest 3–5 minutes after baking so the filling sets and doesn’t ooze out when cut.
Brush the top lightly with olive oil before baking for extra golden color and flavor.

Ingredients Notes:

The magic lies in simple, high-quality ingredients that honor Neapolitan tradition. Use Tipo “00” flour (finely milled Italian flour) for a tender yet structured dough that stretches beautifully without tearing. Fresh yeast or active dry yeast activates the rise for that light, airy crumb.

San Marzano tomatoes (canned DOP if possible) create the sweetest, most balanced sauce — crush them by hand for rustic texture. Fior di latte mozzarella (fresh cow’s milk mozzarella) melts gorgeously without becoming greasy; avoid pre-shredded versions which contain anti-caking agents.

Whole milk ricotta adds creamy richness that complements the classic Margherita flavors without overpowering them. Fresh basil leaves bring that unmistakable peppery perfume — tear them gently to release aroma. Extra virgin olive oil and a pinch of sea salt elevate every element. These pure ingredients shine when kept minimalistic, just as they do in Naples.

Variations and Substitutions:

Stick close to tradition or make it your own! For a meat-free version, skip any additions and keep it purely Margherita-style. Add thin slices of prosciutto or cooked Italian sausage for a heartier twist (common in some Neapolitan calzones).

Substitute provolone or smoked scamorza for part of the mozzarella if you want deeper flavor. Use drained cottage cheese in place of ricotta if needed, though it’s less creamy. For a vegan version, try plant-based mozzarella and ricotta alternatives plus nutritional yeast for umami.

Swap fresh tomatoes for sauce if you prefer more moisture. Add a sprinkle of dried oregano or chili flakes for extra zing. In a pinch, store-bought pizza dough works beautifully — just let it come to room temperature for easy stretching.

Storage Options:

Best enjoyed fresh and hot from the oven! Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness (microwave makes it soggy).

Freeze unbaked calzones (assembled and wrapped tightly) for up to 1 month — bake straight from frozen, adding 5–7 extra minutes. Fully baked calzones freeze well too; thaw overnight in the fridge before reheating.