Calzone with tomato and mozzarella: the recipe for everyone!

Here are the ingredients and all the steps to prepare a delicious stuffed pizza: the delicious baked calzone.

Today we explain how to prepare calzone with tomato and mozzarella with homemade leavened dough . The calzones are really simple to prepare, but they have nothing to do with either the Romagna cress or the Apulian panzerotti. The first courses are prepared with the classic piadina dough and must be cooked on the appropriate Romagna stove, while the panzerotti must be fried.

As always, in this case too you can vary and enrich the filling as you prefer : spicy salami, frankfurters, herbs, cooked ham, these are just some options that you can't help but try. Discover all the steps of the recipe now.

Preparation of the baked calzone

1. First, heat the water in a saucepan until it cools, then dissolve the brewer's yeast and sugar in it.
2. Pour the flour into a bowl or onto a cutting board, forming the classic fountain shape.
3. Add the salt, the water with the yeast and 2 tablespoons of EVO oil.
4. Knead until you obtain a firm and compact dough. Cover with a clean cloth and leave to rise for 2-3 hours so that the dough doubles in volume .
5. Take the dough and form 4 equal balls .
6. At this point you can decide whether to immediately move on to forming the trousers or move on to a second leavening (we recommend this step to make the dough even more digestible and soft).
7. Then place the dough balls on a floured pastry board and covered with a cloth, let rise until doubled (also in this case it will take a few hours).
8. Finally, roll them out with a rolling pin, trying to give them a rounded shape and a thickness of about 2 mm.
9. Stuffed with a couple of spoons of tomato puree, seasoned with oil, salt and oregano, and a few cubes of mozzarella which we recommend letting drain a little so that it does not release water during cooking.
10. Close in a half-moon shape with a wheel or make a small cornice along the edge with your fingers and place your trousers on a baking tray lined with baking paper.
11. Bake in a preheated oven at 160°C for 20-30 minutes .

storage

We recommend consuming your calzone at the moment, nice and hot and delicious. However, when cooked, it can also be kept for 1-2 days in the refrigerator . Furthermore, you can prepare plenty of calzones and reheat them when necessary. If you use fresh ingredients you can also freeze them.

Stuffed calzone: the variations for the seasoning

The filling with tomato, mozzarella and oregano is the most classic, but of course you can have fun with the combinations and find the combination you prefer. Here are some that are right for us:

• For a second vegetarian version you certainly can't mark the calzone with grilled vegetables. Take the seasonal ones, cook them on the grill and then insert them into the filling keeping both the tomato and the mozzarella.
• For a meat version , however, the simplest variant is certainly the one with the addition of cooked ham. Alternatively, also try the white version with sausage and broccoli; sauté them both in the pan and then add them to a little diced mozzarella for a rich and tasty filling.
• The calzone prepared with this recipe is also perfect for hosting a sweet filling . So leave room for imagination, you can fill it with Nutella, jam or whatever you prefer.

Difference between calzone and panzerotto

We don't know if you know it, but the calzone has a different twin: the Apulian panzerotto. The first is typical, especially of Puglia and of Sid Italy in general, while the second seems to have spread like wildfire and without differences throughout the country. The difference between calzone and panzerotto lies mainly in the cooking method: the former is fried, while the latter is baked.

The cooking method also affects the consistency: the panzerotto is crunchy on the outside and soft on the inside, while the calzone is soft and fragrant.

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