Calzone — the folded pizza
A calzone is a pizza that decided to keep its toppings to itself: the same Neapolitan dough, stretched, piled with ricotta and mozzarella, then folded into a half-moon and sealed. Same oven, half the mess, twice the drama when you cut it open.
Tell the page how many you're folding and it weighs the dough for the batch — the calculator's own math. The filling is yours to argue about; the seal is the only part you can't fake.
How much dough
For 4 calzones, on Neapolitan dough — 250 g of dough a calzone:
| Ingredient | Baker's % | For 4 calzones |
|---|---|---|
| Flour | 100% | 606 g |
| Water | 62% | 376 g |
| Salt | 2.8% | 17 g |
| Yeast | 0.23% | 1.4 g |
Making more or fewer? The dough scales straight off the count:
| Calzones | Total dough | Flour |
|---|---|---|
| 2 | 500 g | 303 g |
| 4 | 1000 g | 606 g |
| 6 | 1500 g | 909 g |
| 8 | 2000 g | 1212 g |
The yeast is weighed for an example 8 h rise at 21 °C — set your real schedule in the calculator and it reweighs the pinch.
What else you’ll need
Beyond the dough — for 4 calzones:
- 250 g ricotta, well drained
- 150 g low-moisture mozzarella, diced
- 60 g salami or cooked ham
- 30 g Parmigiano Reggiano, grated
- olive oil, to brush
How it’s done
- Make the dough: 4 × 250 g pieces of Neapolitan dough — 606 g flour, 376 g water, 17 g salt and the yeast, weighed by the calculator for your schedule. (Leftover pizza dough works too.)
- Divide the dough into 250 g pieces and stretch each into a round, like a small pizza base.
- Spoon the ricotta, mozzarella and salami onto one half, leaving a clear 2 cm border.
- Fold the dough over into a half-moon, press the air out, and crimp the edge tightly so it can't leak.
- Brush with olive oil, cut one small steam vent in the top, and set on a lined tray or peel.
- Bake at 250 °C / 480 °F for 10–14 minutes, until deep golden and puffed.
Questions from the counter
What's the difference between a calzone and a stromboli?
A calzone is folded into a sealed half-moon, Neapolitan in origin; a stromboli is rolled into a log and sliced, Italian-American. Same dough, different fold — there's a weighed stromboli here too.
Why does my calzone leak or go soggy?
Three usual suspects: too much filling, a wet filling, or a weak seal. Drain the ricotta, leave a clear border, crimp the edge hard, and cut a vent so steam escapes instead of soaking the base.
Can I use the same dough as my pizza?
Exactly the same — a Neapolitan ball is one calzone's worth of dough. That's why the table is built on the Neapolitan base; set your schedule in the calculator and fold away.
Get the dough
The Neapolitan preset weighs the batch and writes the schedule — mix, rise, shape, bake. Calzone is what you do with it.
The clock is a suggestion. The dough is the boss. In bocca al lupo!
Impasto is a free pizza dough calculator for Neapolitan, New York, Roman, Sicilian, Detroit, thin crust and focaccia doughs — flour, water, salt and yeast weighed in baker's percentages, with the fermentation schedule written for you.