Pizza Calzone

Hello! We are Emma and Pilar, from The Slow Pace! Today we are really excited to share with you an authentic Italian recipe. Calzoni are a fun twist to pizza and they are perfect for dinners al fresco or picnics. We will show you how to prepare them from scratch. But don’t worry! It’s very easy. So roll up your sleeves and let’s get started:


Since you only need a few ingredients, please make sure to get the best quality you can afford. Organic, fresh produce really makes a difference.
For the dough you will need:
400 gr. flour
20 gr. fresh yeast
2 tablespoons extra virgin olive oil
A teaspoon of salt
A glass of warm water
For the filling:
250 gr. Mozzarella, diced (300 gr. If you want them extra cheesy!)
100 gr. Sopressa vicentina or Truffle Salami, diced
One egg, beaten
Extra virgin olive oil


First of all, dissolve the teaspoon of salt in the warm water. Now pile the flour and make a little well in the center, like a little volcano. Pour the two spoons of olive oil in the well and start mixing with your hands until the flour soaks in all the oil. Next, shred the fresh yeast, add it to the dough and keep on mixing. Pile the mixture again and create another little well in the center. Slowly add a little bit of warm water. Keep working the dough, it will tell you when to pour more water. Do so, until you have used the whole glass of warm water. You will know that the dough is ready when it won’t stick to your hands or the surface you are working on any more.
Pat the dough into a ball and put it all in a big bowl dusted with a little flour. Mark a cross with a knife on the surface of the dough, cover it with a cotton kitchen cloth and let it rest and grow for about two hours.


Once the dough has at least doubled its size, start rolling it out and cut out 4 pastry circles. Now, spread nicely a few drops of olive oil over the four dough bases.
Preheat the oven to 180ºC.
Divide the mozarella and the salami evenly between the four bases. Spread the beaten egg in the borders of the dough, so that you can use it as glue when you fold your base to make a calzone.
Now, carefully lift the far edge of the dough and pull it over the top towards you. Crimp the edges so none of the filling can spill out.


Before taking your calzoni into the oven, spread a couple of extra virgin olive oil drops on top of them. It will make the dough juicier. Cook for 30 – 40 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top.
Serve with fresh lemonade, a Chiaretto Classico or a Ravello Rosato.
Enjoy in good company!