Calzone & Stromboli
The folded pizza family. Same dough, two shapes — half-moon (Italian) vs jelly-roll (Italian-American).
Intro
Calzone is half-moon and Italian; stromboli is rolled and Italian-American (invented in Philadelphia, 1950s). Vent the calzone before baking or it WILL explode dramatically — ask anyone who has skipped this step. Never put marinara inside; sauce is for dipping. Stromboli is excellent at room temperature, sliced into pinwheels.
Ingredients
Sized for 4 calzones (or 2 stromboli) (1× batch · 1 batch = 4)
note · 62% hydration — drier than NY so the seal holds.
Sized for 4 calzones (or 2 stromboli) (0.67× batch · 1 batch = 6)
note · ~4 cloves. Microplaned dissolves into the sauce; minced gives little bursts of flavor.
note · ~1 tsp.
note · ~½ tsp.
note · Off heat — heat destroys the perfume.
Sized for 4 calzones (or 2 stromboli) (1040 g of 260 g/batch · 4× batch)
note · Calabro is the best supermarket-tier; Polly-O is the reliable mass-market.
note · Sausage browned and crumbled, diced ham, sautéed spinach with garlic, sautéed mushrooms, roasted red peppers (well-drained).
note · Small but mandatory. Rounds out the dairy without announcing itself.
note · Brushed on the formed calzone before baking.
note · Capicola, soppressata, salami, or all three.
note · Brushed and sprinkled on the formed shape.
note · Side of sauce only. Don't put marinara inside — it steams the dough.
The process
- ◆ DOUGH
Calzone & Stromboli Dough
↗ - 1
Mix
Mix the flour 500 g, salt 10 g, yeast 1.5 g in the bowl. Add the water 310 ml and oil 15 g.
- 2
Knead
Knead on low for 6 minutes until smooth.
⏱ Knead06:00 - 3
Bulk ferment
Bulk ferment 1 hour at room temp.
⏱ Bulk60:00 - 4
Cold ferment
Refrigerate 12–24 hours.
⏱ Cold ferment720:00 - 5
Divide
Pull dough 1 hour before forming. Calzones: 4 × 200g balls. Stromboli: 2 × 410g pieces.
⏱ Warm-up60:00 - 6
Bench rest
Ball or shape, cover, rest 15 minutes before rolling.
⏱ Bench rest15:00 - ◆ SAUCE
Classic Cooked Pizza Sauce
↗ - 7
Warm the oil
Warm the olive oil 16.7 g in a saucepan over medium-low heat.
- 8
Bloom the garlic
Add the garlic 10 g. Cook 30–60 seconds, stirring, until fragrant but not browned.
✶ Pizzaiolo tipBurnt garlic is bitter — do not let it color.⏱ Bloom01:00 - 9
Add tomatoes & seasonings
Add the crushed tomatoes 533 g, oregano 1.33 g, salt 4 g, sugar 2.67 g, and red pepper 0.67 g if using. Stir.
- 10
Simmer
Simmer uncovered 15–20 minutes, stirring occasionally, until thickened to a spreadable consistency that mounds on a spoon.
✶ Pizzaiolo tipIf it's still watery after 20 minutes, simmer another 5–10.⏱ Simmer18:00 - 11
Finish with basil
Off heat, stir in the torn basil 4.7 leaves. Cool. Taste and adjust salt.
- ◆ CHEESE
Calzone Ricotta Filling
↗ - 12
Drain the ricotta
Place ricotta in a fine-mesh sieve set over a bowl. Let drain for 1 hour minimum, ideally 2.
✶ Pizzaiolo tip1 hour is the minimum. 2 hours is better. Overnight (in the fridge) is best.⏱ Drain60:00 - 13
Press to release liquid
Press gently with the back of a spoon at the end to release any remaining liquid.
- 14
Combine
In a bowl, combine drained ricotta, grated mozzarella, Parmesan, cooked filling, salt, pepper, and nutmeg. Stir gently — mixed, not whipped.
- 15
Taste
Taste and adjust salt. The filling should taste slightly under-salted on its own — it'll come into balance with the dough.
- 16
Reserve egg yolk
The egg yolk gets brushed on the formed calzone before baking, not mixed into the filling.
✶ Pizzaiolo tipDon't put marinara *inside* the calzone — it steams the dough and breaks the seal. Sauce is for dipping. - 17
Preheat
Preheat oven to 475°F.
⏱ Preheat30:00 - ◆
Calzone
- 18
Roll & fill
Roll each 200g ball into an 8-inch circle. Spoon the ricotta filling 260 g onto one half, leaving a 1-inch border.
- 19
Fold & seal
Fold the empty half over, press to seal, then crimp the edge with a fork or roll it up tightly.
- 20
Wash & vent
Brush with egg yolk wash. Cut three small steam vents on top.
✶ Pizzaiolo tipVent the calzone or it WILL explode dramatically. Ask anyone who has skipped this step. - 21
Bake (calzone)
Bake on a steel or parchment-lined sheet pan for 14–18 minutes until deeply golden.
⏱ Bake16:00 - ◆
Stromboli
- 22
Roll into rectangle
Roll each 410g piece into a 10×14-inch rectangle.
- 23
Layer & roll up
Layer the cheese 150 g, meat 100 g, peppers 50 g across the dough, leaving a 1-inch border. Roll up tightly from the long side, jelly-roll style.
- 24
Seal & wash
Pinch the seam shut, tuck the ends under. Place seam-side down on parchment. Brush with olive oil, sprinkle sesame seeds, slash the top in three places.
- 25
Bake (stromboli)
Bake at 475°F for 22–25 minutes until deep golden brown.
⏱ Bake23:00 - 26
Rest & serve
Rest 5 minutes before cutting (steam needs to settle). Serve with warm marinara 250 g on the side for dipping.
✶ Pizzaiolo tipStromboli is excellent at room temperature, sliced into pinwheels, on a party platter.⏱ Rest05:00
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