Learn
how to make a calzone
Calzones
are closely related to pizzas, sort of a folded over pizza. Somehow
though, cutting into the crisp, golden crust of a calzone to reveal
a luscious filling is a different experience than eating a pizza. But
if you can make a pizza, you can make a calzone. In this article, we’ll
tell you how and give you a recipe.
You can use nearly
any pizza crust recipe to make calzones. The fillings are usually different
than the toppings on a pizza; use ricotta instead of hard cheese for
the filling base. (Although you can make calzones without any cheese
in the filling.)
Keep the
following principles in mind as you build your calzones:
1. For the filling,
simple combinations really do work best. Less is truly better.
2. Calzones take longer to cook than pizza and require a lower temperature
in order to crisp the crust and to penetrate the filling. They generally
take 15 to 20 minutes to bake at 400 degrees.
3. Smaller is better. Make calzones that are 6 to 12 inches long.
Most calzones are
made in the traditional half-moon shape that is achieved by rolling
or pressing out the dough ball into a circle. The filling is mounded
into the bottom half of the circle and the top part is folded over and
crimped by hand or with a fork.
Here are
the steps to making a perfect calzone:
1.
Mix the dough according to the package or recipe instructions. Cover
and let the dough rise until doubled.
2. Roll out a small dough ball (about 8 ounces) into a round 1/4 inch
thick. The gluten in the dough may try to make the dough spring back
into shape. It’s often easier to roll the dough partially, let
it sit for a few minutes to relax, and then roll the dough again. Try
to roll the dough uniformly. Thin spots lead to leaks.
3. Place a small handful of mozzarella on the lower half of the circle.
On top of the cheese, place about three quarters of a cup of filling
materials. On top of the filling, add 1/2 to 2/3 cup ricotta. Thick,
creamy ricotta—not low-fat—works best. Season with salt
and pepper and sprinkle with parmesan. (Of course, you can vary the
filling ingredients greatly. Often an egg is mixed with the ricotta
to make the filling less runny.)
4.
Fold the top of the calzone crust over the bottom into the traditional
half-moon shape. Seal the edges by crimping them with a fork. Be sure
to press firmly enough to seal the edges and keep the fillings from
leaking. Use the edge of a knife or fork to shape the crust edge into
a uniform border.
5. Just before baking, brush the crust with an egg white wash or olive
oil. An egg white wash will give the calzones a satiny finish. Olive
oil will make the crust browner and crisper. If you brush with olive
oil before baking, brush the crust again with olive oil immediately
after coming from the oven. The second brushing will add sheen and flavor
to the crust.
6. Bake the calzones on a dark pan on the lowest shelf of the oven to
provide enough bottom heat to bake the bottom crust. Better yet, place
the pan directly on a preheated baking stone. (If you are using a rectangular
pan, a rectangular baking stone works best.)
Read
on for our Creamy
Ricotta and Sausage Calzone Recipe >>
