Although the calzone was originally developed in Naples, Italy, the US version, native to New York, puts a new twist on a classic dish. Calzone, meaning “pants legs” in Italian, with a typical half-moon shape, is seen in Italy as the simplest way to carry out pizza. In Italy, complex flavors are common, while in the United States calzones are dominated by spiced meats, mild white cheeses, and tomato sauce. Both in the US and Italy, calzones are usually made in single-serve portions, albeit with some variation in the definition of a serving. However, at John's of Bleeker Street in New York City the calzones are made from a full-size pizza folded in half that serves three to four people. These American-style NYC calzones have their roots in the mid-20th century and are generally baked, while calzones in Italy are sometimes prepared deep fried. In the United States, calzones are often served with marinara sauce for dipping.
Recipe Servings: 6
+ 2 hours 10 minutes resting
Ingredients
- 2½ cups bread flour, plus extra for dusting
- 1½ tsp salt
- 1 package (¼ oz) yeast
- 1 cup warm water (120–130°f)
- 2 Tbsp olive oil
- ½ cup pizza sauce, plus additional for serving
- 2 cups mozzarella cheese, shredded
- ¼ cup Parmesan cheese
- ½ cup pepperoni, thinly sliced
- ½ cup sausage, cooked and crumbled
- ½ cup canadian bacon, diced
- ½ cup black olives, coarsely chopped
- 1 cup mushrooms, thinly sliced
- 1 egg
Directions
- In a large mixing bowl, add the flour, salt, and yeast, and stir to combine.
- Add the water and oil and mix using a stand mixer with the paddle attachment for 4 minutes on medium speed. Add additional flour as needed.
- Knead with the dough hook for 5–7 minutes, until the dough is smooth and elastic.
- In a lightly oiled bowl, place the dough, turning to grease. Let rise, covered, for about 2 hours or until the dough doubles in volume.
- Preheat the oven to 375°F. On a lightly floured work surface, turn out the dough and punch down into the center to remove air bubbles. Divide the dough into six equal portions, shaping into balls.
- Allow the dough to sit 10 minutes. Then, working on a floured surface, roll each portion into an 8-inch circle.
- On half of each circle, spoon pizza sauce; then add cheese, meat, and vegetable toppings.
- Moistening the edge of the dough with a mixture of 1 egg with 1 teaspoon of water, fold the calzones in half, and seal the edges by pressing with a fork. Prick vents in the top of each, and brush the tops of the calzones with the remaining egg mixture.
- Place the calzones on greased cookie sheets and bake for 30–35 minutes, until golden brown.
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