How do you make a calzone?

Stretch New York Pizza Dough into a round. On one half, add drained ricotta, Low-Moisture Mozzarella, and Hormel Pepperoni. Keep a bare edge. Fold, pinch hard, cut one vent. Bake at 475°F (245°C) for 12–15 minutes, until the underside is spotted and the center is hot.

What is the difference between a calzone and a stromboli?

A calzone is a half-moon, folded once. A Stromboli is a roll, seam down, sliced. Same dough family. Different shape. Pizza Fritta is the Naples version that is fried instead of baked. The photo is that fried pie, so you can see a sealed pocket. Do not fry a calzone unless that is the pie you meant.

A pizza folded shut

Calzone

Homemade calzone: pizza dough folded over ricotta, mozzarella, and pepperoni, sealed and baked. How it differs from a stromboli and from fried pizza fritta.

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Measurements

A calzone is a pizza you sealed. Less sauce than a pie, or the pocket steams and the seam bursts. The picture is pizza fritta, the fried street pie from Naples. A calzone goes in the oven. The fold is the part that matches.

What to buy

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Low-Moisture Mozzarella
Toppings
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Hormel Pepperoni
Toppings
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Locatelli Pecorino Romano
Hard Cheese
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King Arthur Bread Flour
Bread Flour
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Cento Certified San Marzano Tomatoes
Tomatoes
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Drain the ricotta. Wet cheese is the leak. Low-Moisture Mozzarella and a few slices of pepperoni. A spoon of Cento Certified San Marzano Tomatoes is enough. Locatelli Pecorino Romano on the cheese. Pinch the edge like you mean it, then one slit so steam can leave.

245°C (475°F) on a preheated steel or a tray. It is done when the bottom has color and a knife into the center comes out hot, not doughy. If the top burns first, the rack is too high. Sauce for dipping can be warmed on the side. Do not drown the dough before it bakes.

Common questions

How do you make a calzone?: Stretch New York Pizza Dough into a round. On one half, add drained ricotta, Low-Moisture Mozzarella, and Hormel Pepperoni. Keep a bare edge. Fold, pinch hard, cut one vent. Bake at 245°C (475°F) for 12–15 minutes, until the underside is spotted and the center is hot.
What is the difference between a calzone and a stromboli?: A calzone is a half-moon, folded once. A Stromboli is a roll, seam down, sliced. Same dough family. Different shape. Pizza Fritta is the Naples version that is fried instead of baked. The photo is that fried pie, so you can see a sealed pocket. Do not fry a calzone unless that is the pie you meant.