I hope you made some pizza dough this week, because this cheese calzone recipe is going to make you and everyone who snags a slice, very proud. We saw how they've done it at Lucali's in New York. The technique is super simple, and there is a lot of room inside to for plenty of cheese. We kept this one simple and classic. We used some of our no cook sauce to dip and then we stuffed it with fresh mozzarella and shredded fontina cheese. We just love the classics and hope you do too.
We love to use parchment paper when we make calzoes. The cheese inside can bleed out, and the parchment does a great job of keeping your Baking Steel clean as it's baking. Just be mindful you do not want to use your broiler with paper inside your oven.
With your Baking Steel on the top shelf, blast your oven at 450 F for one hour to preheat.
Stretch or roll out your dough into a 12 inch cylinder and place on a lightly dusted pizza peel. We dust ours with semolina flour and bread flour.
Add cheeses on one half. Fold dough over half, it will look like half moon shape. Pinch the sides closed and carefully poke some holes on top to allow the steam to escape. We used a pizza wheel and trimmed a 1/4 inch off the seam, this also does a nice job of pinching the calzone closed for the bake.
Place directly on top of your Baking Steel and bake for 20 minutes, or until desired brownness.
Remove and let rest for 5 minutes. Slice into 1 inch pieces, use some extra tomato sauce as a dipping sauce. Enjoy…
