Calzone

A folded, stuffed pizza dough pocket originating in Naples, its name meaning 'trouser leg' or 'stocking' in reference to its folded shape, traditionally baked (unlike its fried relative panzerotto) and filled with ricotta, mozzarella, and cured meats or vegetables.

• Dough folded over a filling and sealed, then baked (not fried, unlike panzerotto)
• Typically filled with ricotta, mozzarella, and cured meat or vegetables
• Crisp exterior with a soft, steam-cooked filling

Hydration

58-65 percent of flour weight (typically 62 percent of flour weight)

Salt

2.5-3 percent of flour weight (typically 2.8 percent of flour weight)

Ball weight

220-280 grams (typically 250 grams)

Bulk fermentation

2-6 hours (typically 4 hours)

Ball/cold fermentation

4-12 hours (typically 8 hours)

Mixing: Similar to standard Neapolitan dough

Kneading: Moderate kneading

Shaping: Opened into a disc, filled on one half, folded over, and sealed

Expected crumb: Soft, bread-like

Tolerance: A well-sealed edge is essential to prevent the filling leaking during baking

Calculate this dough with the dough calculator →

• Type 00 flourTraditionalGenerally accepted

  The same extensible Neapolitan-family dough, opened, filled on one half, and folded without tearing at the seal.

1. Open the dough
2. Fill one half
3. Fold over and seal the edge
4. Bake

Traditional method: Wood-fired or domestic oven, moderate-high heat, longer bake than a flat pizza given its thickness

• Opening the doughNormally requiredGenerally accepted

  Creates an even disc that folds and seals cleanly around the filling.

A firm, bread-like crust enclosing a rich, cheese-forward, steam-cooked filling

Served whole per diner

Usually cut in half or eaten whole · One per diner

Derived from this style’s own structural ingredient data — see the construction order & topping load guide for why order varies by style.

1. Filling: Cooked tomato sauce, Ricotta, Fior di latte, Prosciutto crudo

• Calzone — a baked, folded Neapolitan dough pocket

  A folded, stuffed, and baked dough pocket — calzone's defining difference from its fried relatives (pizza fritta, panzerotto) is that it goes into the oven, not the fryer, giving a firm, bread-like exterior around a soft, steam-cooked filling.

Adapts easily to a standard domestic oven given its longer, more moderate bake

• Overfilling, making the edge difficult to seal properly
• Not venting steam, risking a burst seam during baking

• Similar to Panzerotto

  Both are folded, stuffed dough pockets; the defining difference is that calzone is baked and panzerotto is fried.