Homemade Pizza Calzones

Homemade pizza calzones, all things pizza stuffed into homemade pizza dough and baked. It’s the best handheld pizza package!

One of my earliest posts on SS was my favorite childhood pizza dough recipe. It’s my Mom’s recipe that she’s made for YEEEARS. And for some reason I was always hit or miss with it. Sometimes the yeast would totally fail me and just sit there, doing nothing. Sometimes it would double wonderfully, other times, not so much.

Researching all my past attempts I finally figured out what I was doing wrong. The water temperature. To be honest, I was being lazy and I never really measured how hot the water was or wasn’t. I just sort of guessed how hot it was. That was the moment I realized the trick to yeast, is a) make sure it’s not expired and b) the temperature of the water. Ever since then I’ve been taking my waters temp like a baby and turning pizza’s out like Little Caesars.

Honestly my friends this pizza dough recipe is fool-proof and my go to recipe.

All you need is just some common pantry staples one should always have on hand. You never know when the hunger for pizza {or calzones} is going to strike.

I always start by putting some olive oil in the bottom of my “rising” bowl. I’d say it’s about a half a tablespoon.

Moving on to the dough. Place a half a teaspoon of honey into a large-ish bowl. I eyeball-it… you can too.

Run your water on hot, measure a cup and watch the temp rise to 115-120 degrees.

Pour it over the honey.

Sprinkle with the yeast and let it proof or puff up.

Once that happens add a 1/2 teaspoon of olive oil to the yeasty water.

A half teaspoon kosher salt.

And stir.

Add a cup of flour…

…Stir…

Add in another cup and stir.

Add the last half cup, stir with your spatula until most of the flour is worked in.

I use my hand for the rest.

Sprinkle some flour out onto a clean surface. Dust the dough and start the kneading process for a total of 5 minutes, dusting with more flour as you go until it’s no longer sticky. Because I’m kneading it by hand I end up adding an additional quarter to half a cup during the whole process.

This is after three minutes of kneading.

And this is what it looks like after five minutes.

Toss in the bowl with the olive oil. Roll and coat all the sides of the bowl.

Cover with a clean tea towel and stick the bowl in a warm draft-free area to rise for 40 – 60 minutes.

While this is going on I get going on the toppings…err fillings. First I cook up a half pound of ground Italian sausage.

Slice the onion into strips from root to tip.

Saute them in the remaining sausage fat until soft and golden.

In a small saucepan add an 8 ounce can of tomato sauce, Italian seasoning, dried basil, garlic powder, salt and black pepper. I even add a pinch of sugar, I like to think it kills some of the acidity.

Quarter a few pepperonis.

Then grate the cheese. On the left you have a half a half cup of the very stinky {yet very delicious} sharp provolone. And on the right is a cup to cup and a half of the very creamy mozzarella.

After about an hour in a warm dry place your dough should have doubled in size.

“Punch” it down to deflate it a bit.

Form the dough into a ball and cut in half. Then divide the halves in half, so you have for pieces.

So I grabbed Wilma and rolled each piece out to form an 8 inch {estimate} circle. You may have to stretch it a bit with your fingers.

Spread out a little sauce, leaving a little room around the edge. Top with Italian sausage and sauteed onions.

Top with the pepperonis, a little mozz and then a little prov.

Fold over, tuck and twist… or is it twist and tuck. Well you get the idea.

Brush with a little beaten egg.

Bake the Homemade Pizza Calzones at 375 degrees until puffed, crispy and a deep golden.

All this hard work it’s so totally worth eating the whole thing. These homemade pizza calzones have a crispy crust, soft gooey center. I bet your family will be giving you high fives all night long.

Enjoy! And if you give these Homemade Pizza Calzones a try, let me know by snapping a photo and tagging me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Homemade Pizza Calzones

Homemade pizza calzones, all things pizza stuffed into homemade pizza dough and baked. It's the best handheld pizza package!

Yield: makes 4 calzones

Ingredients:

FROM SCRATCH PIZZA DOUGH

2-1/2 cups all-purpose flour, plus more for kneading

1 cup warm water (115-120 degrees)

1 packet active dry yeast

1/2 teaspoon honey

1/2 teaspoon kosher Salt

1/2 teaspoon olive oil, plus more for oiling bowl

FOR THE PIZZA CALZONES

1 recipe for homemade pizza dough

8 slices of Sandwich Pepperoni, quartered

1 medium onion, sliced root to tip

1/2 pound ground Italian sausage

1-1/2 cups freshly grated mozzarella

1/2 cup freshly grated sharp provolone

1 whole egg, beaten

PIZZA SAUCE

8 ounce can of tomato sauce

1/2 teaspoon Italian seasoning

1/4 teaspoon dried basil

1/4 teaspoon garlic powder

a pinch of red pepper flakes (optional)

kosher salt and black pepper, to taste

Directions:

FOR THE DOUGH: Add a half teaspoon of honey into a clean large bowl. Add the hot water into the bowl and sprinkle with the packet of yeast. Stir and let sit for a few minutes. Season with a half teaspoon of salt and olive oil. Sprinkle with one cup of the flour, stir with a spatula. Add in the second cup, stir until combine. Lastly add the remaining half cup of flour and stir by hand until combined. On a well floured surface, knead the dough (adding more flour if needed) until no longer sticky. Should take five minutes.

Form the dough into a ball and add it to the bowl with the olive oil. Coat the dough with the oil, using it to work the oil up the sides of the bowl. Cover with a towel and place in a dry warm place for about an hour.

This recipe yields one large pizza, two medium pizzas or 4 individual size pizzas or calzones.

FOR CALZONES: In a skillet brown the sausage, drain and set aside. Over medium heat cook onions until soft and golden.

In a small sauce pan over medium low heat combine the tomato sauce, herbs and spices. Stir until hot then remove off of the heat to cool.

Divide the pizza dough into 4 equal portions. Roll out to about 8 inches in diameter. Smear a couple spoonfuls of cooled pizza sauce. Top with cooked Italian sausage, pepperoni, cooked onions and cheeses. Stretch and pull the dough over the top of the filling and twist and pinch the two seams together.

Beat the egg and brush it over top of the entire calzone. Bake in a preheated 375 degree oven for 20-minutes. Let cool before eating. Use any leftover pizza sauce to dunk your calzone in.

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