Calzone: The Folded – Over Pizza From Naples

If pizza had a stylish, slightly mysterious cousin, it would be the calzone. This Italian classic takes everything you love about pizza—melty cheese, savoury toppings, and delicious dough—and wraps it up in a neat, golden parcel. It’s the ultimate grab-and-go meal, perfect for when you want your pizza fix but don’t want to risk a cheese drip situation.

What is a Calzone?

A calzone is essentially a folded – over pizza, but that description doesn’t quite do it justice. Originating from Naples, it’s traditionally filled with ricotta, mozzarella, and cured meats like salami or ham. The dough is folded over the filling, sealed at the edges, and baked (or occasionally fried) until puffed and golden. Think of it as a portable pizza pocket—but way more delicious than anything that ever came out of your freezer.

The Magic of Sealing the Edges

The magic of a calzone lies in its sealed edges. Not only do they keep all that gooey cheese and hearty filling contained, but they also create a delightful contrast in texture. The edges bake up golden and slightly crisp, providing the perfect frame for the soft, cheesy goodness inside. Mastering the crimp is key here. A simple fork press works, but if you’re feeling fancy, try a decorative pinch for added flair.

Traditional vs. Modern Fillings

While the traditional calzone is a celebration of simple, classic flavours, modern versions have taken some delicious liberties. Think roasted vegetables, spicy sausage, or even a touch of pesto for added zing. You can keep it vegetarian with spinach and feta, or go all out with a barbecue chicken and cheddar combo. The beauty of a calzone is that it’s endlessly customisable—your imagination (and fridge contents) are the only limits.

To Sauce or Not to Sauce

Here’s the big question: does the sauce go inside or on the side? Traditionalists often keep the marinara on the side, using it as a dip for that perfect balance of crust and sauce in every bite. But if you’re a rebel (or just really love sauce), you can spoon a bit inside for a burst of flavour. Just be cautious—too much sauce can turn your calzone into a soggy mess. Balance is everything.

The Perfect Dough

A good calzone starts with great dough. You want something that’s sturdy enough to hold the filling but still soft and chewy. Pizza dough works beautifully here, and if you’re making it from scratch, the key is letting it rest long enough for the gluten to relax. This makes it easier to roll out and ensures it puffs up beautifully in the oven. Store-bought dough is a handy shortcut, but nothing beats the satisfaction of crafting your own.

Baking vs. Frying

Most calzones are baked, which gives them that lovely golden crust and slightly chewy texture. But if you’re in the mood for something extra indulgent, frying is the way to go. Fried calzones, or panzerotti, as they’re sometimes called, are crispier and richer, with a satisfying crunch that gives way to the molten filling inside. Just be prepared for them to disappear quickly—fried dough and melted cheese are a dangerously addictive combination.

Serving Suggestions

Calzones are a meal in themselves, but a few sides can take things up a notch. Serve with a fresh green salad for balance, or go full-on comfort food with a side of garlic bread. And don’t forget a generous bowl of marinara or garlic butter for dipping. For drinks, a cold beer or a glass of red wine complements the rich, cheesy flavours beautifully. If you’re serving these at a party, cut them into smaller pieces for the ultimate finger food.

The Recipe: Classic Calzone

For the dough:

• 500g strong bread flour
• 1 tsp salt
• 1 tsp sugar
• 7g instant yeast
• 325ml warm water
• 2 tbsp olive oil

For the filling:

• 200g ricotta cheese
• 150g mozzarella, shredded
• 100g salami or ham, chopped
• 50g grated Parmesan
• 1 tsp dried oregano
• A pinch of chilli flakes (optional)
• Salt and pepper, to taste

For assembly:

• 1 egg, beaten (for brushing)
• Marinara sauce (for dipping)

In a large bowl, mix the flour, salt, sugar, and yeast. Gradually add the warm water and olive oil, mixing until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.

Preheat your oven to 220°C (200°C fan). Divide the dough into four portions and roll each into a circle about 25cm in diameter. In a bowl, mix the ricotta, mozzarella, salami, Parmesan, oregano, and chilli flakes, seasoning with salt and pepper. Spoon the filling onto one half of each dough circle, leaving a border around the edge.

Fold the dough over the filling and press the edges to seal. Crimp with a fork or pinch for a decorative edge. Transfer to a lined baking tray, brush with beaten egg, and bake for 15-20 minutes, or until golden and puffed. Serve warm with marinara sauce on the side for dipping.

Calzones are warm, cheesy, and everything you didn’t know you needed. Go on, grab a fork (or just use your hands) and dig in.