Baked Stuffed Calzone: The Original and Foolproof Recipe

Dreaming of bringing a baked calzone to the table so irresistible that all your guests exclaim "Wow!"? A golden, fragrant shell enclosing a stringy, juicy, and flavorful filling, without ever being heavy or gummy? If you've tried other recipes and ended up with a soggy, dry, or unleavened calzone, I know exactly how you feel.

Finding "the real" recipe, the one that guarantees success and the authentic taste of tradition, might seem like an impossible mission. But fear not, you're in the right place. On this page, you won't just find a list of ingredients, but the definitive guide, full of tricks and tips, to prepare the perfect baked calzone. Success is guaranteed, and you'll feel like a true pizzaiolo! Get ready to receive a lot of compliments.

The Secret to a Masterful Baked Calzone: The Perfect Dough and Balanced Filling

The true heart of an exceptional calzone lies in two key elements: an elastic and light dough that puffs up wonderfully when baked, and a balanced filling that doesn't release too much water and remains juicy. No more soggy or dry calzones! I'll guide you step-by-step to achieve an elastic and fragrant dough, and a stringy and flavorful filling, without ever being heavy or gummy, just like what you'd eat in the best Neapolitan pizzeria.

Smart Ingredients for a Foolproof Baked Calzone

Every ingredient plays a fundamental role. It's not just about quantity, but about quality and how we choose them. Here's what you need for a calzone that will make history:

• Flour: Use "00" type flour with medium strength (W 250-280). It's ideal for an elastic and easy-to-work dough that rises well without becoming too tough. If you can't find it, a "0" type will work, but pay attention to hydration.
• Water: Strictly at room temperature or slightly lukewarm (around 20-22°C). Cold water slows down fermentation, while too hot water "kills" it.
• Fresh brewer's yeast: Choose fresh, it's more active and gives a better aroma. If using dry yeast, halve the dose and reactivate it in a little lukewarm water with a pinch of sugar.
• Salt: Don't overdo it, but don't forget it! It's essential for the dough's flavor and to regulate fermentation. Always add it last, away from the yeast.
• Extra virgin olive oil: A drizzle in the dough will make it softer, more elastic, and easier to roll out, as well as imparting an unmistakable aroma.
• Mozzarella: Here lies the secret to stringiness! Choose mozzarella for pizza, the "block" type, or well-drained fresh mozzarella. Cut it into cubes and let it drain in a colander for at least an hour before using. Excess water is the enemy of stringiness and makes the calzone soggy.
• Cooked Ham: Good quality, cut into cubes or strips. Avoid slices that are too thin and "get lost" in the filling.
• Tomato Passata: A tablespoon or two in the filling, to add moisture and flavor. Don't overdo it, otherwise the filling will be too watery.
• Parmigiano Reggiano (or Grana Padano): Grated, for a touch of savoriness and a more enveloping flavor.
• Black Pepper: Freshly ground, for an aroma that makes a difference.

The 3 Mistakes That Make Baked Calzone Difficult (and How to Avoid Them)

Don't worry, these are common mistakes we've all made. But now that you know them, you won't make them again!

1. Dough too hard or too soft: If the dough is too hard, it will be difficult to roll out and the calzone will be gummy. If it's too soft, it won't hold its shape and will stick. The key is proper hydration and good kneading. It should be elastic, smooth, and slightly sticky but detach from your hands.
2. Filling too watery: Undrained mozzarella is the number one culprit! The water released during cooking will make the bottom of the calzone soggy and the filling watery. Always drain the mozzarella well!
3. Wrong baking: An oven not hot enough or insufficient baking time will make the calzone pale and not crispy enough. An oven that's too hot will burn it externally while leaving it raw inside. Temperature and time are crucial.

The Extra Touch: The Secret of the Trusted Pizzaiolo

I remember when, as a child, I used to watch my uncle, an old pizzaiolo from Naples, prepare calzones. He always told me: "Niece, the secret isn't just in the ingredients, but in respecting the timings and the final touch." He always brushed the surface of the calzone with a drizzle of olive oil before baking it. This small gesture creates a golden and incredibly fragrant crust that melts in your mouth. Don't forget it, it's a detail that makes the difference between a good calzone and an unforgettable calzone!

Let's Prepare Baked Calzone Together: The Step-by-Step Guide

Ingredients:

• 500g "00" type flour (W 250-280)
• 300ml water at room temperature
• 3g fresh brewer's yeast (or 1g dry)
• 10g fine salt
• 20ml extra virgin olive oil
• 300g mozzarella for pizza (or well-drained)
• 150g cooked ham, cubed
• 2 tablespoons tomato passata (optional)
• 50g grated Parmigiano Reggiano
• Black pepper to taste
• Extra virgin olive oil for brushing

Tools:

• Large bowl
• Stand mixer (optional)
• Plastic wrap
• Baking sheet
• Parchment paper

Method:

1. Prepare the dough (the night before or at least 4-6 hours prior): In a large bowl (or stand mixer), dissolve the yeast in the water. Add half of the flour and begin mixing. Add the salt, then the remaining flour, a little at a time. When the dough starts to come together, add the oil and continue to knead vigorously for at least 10-15 minutes (by hand) or 8-10 minutes (with the stand mixer on low speed). You should obtain a smooth, elastic, and homogeneous dough.
2. First proofing (at room temperature or in the fridge): Form the dough into a ball, lightly grease it with oil, and place it in a large bowl. Cover with plastic wrap and let it rise at room temperature for 2-3 hours, or until it doubles in volume. If you have time, you can let it rise in the fridge for 8-12 hours (or even up to 24 hours): the result will be a more digestible and flavorful dough. In this case, take it out of the fridge at least 2 hours before using it.
3. Prepare the filling: While the dough is proofing, cut the mozzarella into cubes and let it drain in a colander for at least an hour. In a bowl, combine the drained mozzarella, cubed cooked ham, grated Parmigiano, tomato passata (if using), and a generous grinding of black pepper. Mix all ingredients well.
4. Shape the calzones: Transfer the risen dough to a lightly floured surface. Divide it into 2-4 equal portions (depending on the desired size for your calzones). Roll out each portion with a rolling pin, forming a disc that's not too thin (about 3-4 mm thick).
5. Fill and close: On half of each dough disc, spread a generous amount of filling, leaving a border of about 1-2 cm free. Lightly moisten the edge with a little water. Fold the other half of the dough over the filling, forming a half-moon. Seal the edges well, pressing with your fingers or the tines of a fork, to prevent the filling from leaking out during baking.
6. Second proofing (optional but recommended): Gently transfer the calzones to a baking sheet lined with parchment paper. Cover them with a clean kitchen towel and let them rest for another 30-45 minutes in a warm place. This will make them even softer.
7. Baking: Preheat the static oven to 200°C (or convection oven to 180°C). Brush the surface of each calzone with a drizzle of extra virgin olive oil. Bake for about 20-25 minutes, or until the calzones are golden brown and puffed up. The time may vary depending on your oven.
8. Serve: Remove the calzones from the oven and let them cool for a few minutes before serving. They are delicious warm, with the filling still stringy!

Tips and Frequently Asked Questions about Baked Calzone

Here are some of the most common questions I get asked, with answers that will help you clear any doubts.

• Can I prepare the dough in advance? Absolutely yes! In fact, it's recommended. You can prepare it the night before and let it rise slowly in the fridge for 12-24 hours. Take it out a couple of hours before using it.
• Can I vary the filling? Of course! The calzone is versatile. You can add mushrooms, spicy salami, olives, grilled vegetables (well-drained!). The important thing is that the ingredients are not too watery.
• Why does my calzone break during baking? This could be due to dough that's too thin, an excessive or too watery filling, or imperfect sealing of the edges. Make sure to seal well and don't overfill.
• How can I freeze calzones? You can freeze calzones both raw and cooked. If raw, place them on a tray in the freezer until solid, then transfer them to freezer bags. Bake them directly from frozen, slightly increasing the baking time. If cooked, let them cool completely before freezing.
• Can I use puff pastry or shortcrust pastry? Technically yes, but it wouldn't be a traditional calzone anymore. The calzone is distinguished precisely by its leavened dough, similar to pizza dough.

Your Masterpiece is Ready!

There you have it! Now you no longer just have a recipe, but all the secrets to bring a baked calzone to the table that tastes of home, tradition, and love. A dish that will make you feel like a true chef and will conquer everyone's palate, young and old.

Don't be afraid to experiment. Cooking is an act of creativity and passion. But start with this solid base, and you'll see that applause won't be lacking. Imagine the smiles and compliments from your diners already!

Have you tried our recipe? We're very curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram by tagging @CercaRicette.it. If you loved this calzone, you can't miss our recipe for the Original Margherita Pizza or another delight like Puglian Fried Panzerotti. Your culinary adventure has just begun!