New York Style Pizza Calzone Crust
Experience the ultimate fusion of two Italian-American favorites with this New York Style Pizza Calzone Crust recipe. This dish combines the thin, chewy crust beloved in New York-style pizza with the irresistible, pocketed perfection of a calzone. The dough, made from scratch with all-purpose flour and instant yeast, delivers a crispy yet foldable exterior, while the filling overflows with creamy ricotta, gooey mozzarella, and savory pepperoni, all sealed with marinara sauce for layers of flavor in every bite. A golden egg wash ensures a beautifully glossy finish, while a pizza stone guarantees that authentic, oven-fresh crispness. Perfect as a hearty dinner, game-day snack, or crowd-pleasing appetizer, these calzones pair wonderfully with an extra side of marinara for dipping. With just 90 minutes of prep and 20 minutes of baking, this recipe transforms simple ingredients into a gourmet-caliber dish you'll want to make on repeat!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 packet Instant yeast
- 1 tablespoon Granulated sugar
- 1.5 teaspoons Salt
- 1.25 cups Warm water (110°F/45°C)
- 2 tablespoons Olive oil
- 2 cups Shredded mozzarella cheese
- 1 cup Ricotta cheese
- 0.5 cup Pepperoni slices
- 0.5 cup Marinara sauce
- 1 Egg (for egg wash)
- 1 teaspoon Water (for egg wash)
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well to evenly distribute the ingredients.
Gradually add the warm water and olive oil to the dry ingredients while stirring with a wooden spoon or using a stand mixer with a dough hook attachment.
Knead the dough for 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm place for 1 hour, or until it doubles in size.
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Punch down the risen dough and divide it into four equal pieces. Roll each piece out into a 10-inch round on a lightly floured surface.
In a bowl, mix the shredded mozzarella, ricotta cheese, and pepperoni slices to make the filling.
Spread 2-3 tablespoons of marinara sauce over one half of each dough round, leaving a 1-inch border around the edges.
Spoon a quarter of the cheese and pepperoni mixture onto the marinara sauce on each round.
Fold the dough over the filling to form a half-moon shape. Press the edges together, then crimp or twist to seal securely.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the top of each calzone with the egg wash for a golden, glossy finish.
Transfer the calzones onto the preheated pizza stone or baking sheet using a pizza peel or spatula.
Bake for 15-20 minutes or until the crust is golden brown and crisp.
Let the calzones cool for 5 minutes before slicing and serving. Optional: Serve with extra marinara sauce for dipping.
Nutrition Facts
Calories |
3623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 7631 mg | 332% | |
| Total Carbohydrate | 367.6 g | 134% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 17.0 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2764 mg | 213% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1228 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
