Think of a cheese calzone as pizza’s confident, folded-up cousin, all the cheesy, saucy goodness you love, sealed into a golden, crispy pocket. This classic cheese calzone is simple, nostalgic, and ridiculously satisfying. It’s the kind of thing you make when you want pizza, but also want something a little different.
The best part? You can make it right on your Baking Steel for that epic bottom crust. Let’s walk through it, dough, cheese, fold, bake, boom.
When you fold up a cheese calzone and seal the edges, something magical happens. As it bakes, steam builds up inside that dough pocket, and that’s your secret weapon. The steam melts the cheese into a gooey, lava-like filling and helps soften the interior while the crust gets crispy on the outside, especially if you're baking it on a preheated Baking Steel. It’s like creating a mini pizza oven inside your dough. No exposed toppings to dry out, just pure, cheesy bliss in every bite.
🍕 Classic Cheese Calzone Recipe
Cheese Calzone Ingredients
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2 oz. no-cook tomato sauce
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6 oz. ricotta cheese
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6 oz. shredded low moisture mozzarella
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2 oz. parmesan cheese
Cheese Calzone Instructions
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Place your Baking Steel on the top rack and preheat the oven to 450°F for one hour.
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Stretch or roll your dough into a 12" circle and place on a lightly floured peel (we use semolina + bread flour).
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Spread the cheeses and tomato sauce on one half of the dough. Fold the dough to form a half-moon shape.
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Pinch the edges closed and use a pizza wheel to trim ¼” off the seam — this also helps seal the calzone.
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Poke 2–3 holes on top to allow steam to escape.
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Bake directly on the Baking Steel for 20 minutes, or until golden brown.
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Remove, let cool for 5 minutes, and slice. Serve with extra tomato sauce for dipping.
Cheese Calzone Recap
Frequently Asked Questions
What's in a calzone?
A classic cheese calzone contains ricotta cheese, mozzarella, parmesan, and tomato sauce, all folded inside pizza dough. Think of it as a folded pizza pocket that's sealed and baked until golden and crispy.
How long does it take to cook a calzone?
Bake your calzone at 450°F for 20 minutes on a preheated Baking Steel. The high heat creates a crispy, golden crust while melting the cheese inside into a gooey, delicious filling.
What's the difference between a calzone and a stromboli?
A calzone is folded into a half-moon shape and sealed, while a stromboli is rolled like a burrito. Calzones typically have ricotta cheese and are served with sauce on the side, while stromboli has no ricotta and sauce is baked inside.
What temperature should I bake a calzone?
Bake your calzone at 450°F on a preheated Baking Steel placed on the top rack. The high heat ensures a crispy bottom crust and perfectly melted cheese filling in just 20 minutes.
Can I make calzones ahead of time?
Yes! Assemble your calzones, place them on a parchment-lined baking sheet, and freeze for up to 3 months. Bake from frozen at 450°F for 25-30 minutes, adding 5-10 minutes to the regular baking time.
What cheese is best for calzones?
The classic trio is ricotta (for creaminess), mozzarella (for stretch), and parmesan (for flavor). Use 6 oz ricotta, 6 oz shredded mozzarella, and 2 oz parmesan for the perfect cheese blend.
Why is my calzone soggy?
Soggy calzones happen when the bottom doesn't get enough heat. Use a preheated Baking Steel on the top rack at 450°F to blast heat from below, creating a crispy, golden crust that stays crisp.
Can I add meat to my cheese calzone?
Absolutely! Add pepperoni, Italian sausage, or cooked ground beef to your cheese filling. Just make sure any meat is pre-cooked before adding it to avoid a soggy calzone.
How do I keep my calzone from leaking?
Seal the edges tightly by pinching and folding, then trim ¼" off the seam with a pizza wheel. Don't overstuff, and poke 2-3 steam vents on top. Use parchment paper underneath to catch any leaks.
What dough is best for calzones?
Our 72-hour pizza dough is perfect for calzones because it's stretchy, flavorful, and creates a crispy-yet-chewy crust. Store-bought dough works too—just let it come to room temperature before stretching.
Can I use store-bought dough for this calzone?
Absolutely. While we love our 72-hour dough for its flavor and stretch, store-bought dough will still give you a solid calzone. Let it come to room temp before stretching.
What’s the best way to keep the cheese calzone from leaking?
Be sure to seal the edges tightly — a pinch, fold, or trim with a pizza wheel works great. Also, don’t overstuff it! As a precaution, use parchment paper underneath, parchment will capture any leakage.
Why do I need to poke holes in the top?
Steam builds up as the cheese melts. A few vents help prevent blowouts and give you that perfectly browned top.
Do I need a Baking Steel to make this?
Not technically, but it helps a ton. The steel blasts heat from below, giving you that crispy golden crust that a baking sheet just can’t match.
What dipping sauce do you recommend?
Tomato sauce is classic, but pesto, garlic butter, or hot honey are all fair game.
Calzone vs. Stromboli: What's the Difference?
| Feature | Calzone | Stromboli |
|---|---|---|
| Shape | Half-moon (folded) | Rolled (burrito-style) |
| Ricotta Cheese | Yes (6 oz) | No |
| Sauce | Served on the side for dipping | Baked inside |
This classic cheese calzone is crispy on the outside, melty on the inside, and packed with ricotta, mozzarella, and parmesan. It’s basically a folded-up pizza dream. Blasted on a Baking Steel for maximum heat, it bakes up golden and perfect in 20 minutes. Serve with your favorite sauce and enjoy the steam-melted magic.
More from Baking Steel
About the Author
Andris Lagsdin is the founder of Baking Steel and co-author of Baking With Steel with Jesse Olson Moore. After years of experimenting with pizza stones and disappointing results, Andris engineered the Baking Steel a ¼" thick steel plate that conducts heat 20x faster than ceramic, giving home bakers restaurant-quality crusts.
