Classic Cheese Calzone Recipe

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.

Cheese Calzone Ingredients

• 1 ball of 72-Hour Pizza Dough

• 2 oz. no-cook tomato sauce

• 6 oz. ricotta cheese

• 6 oz. shredded low moisture mozzarella

• 2 oz. parmesan cheese

Cheese Calzone Instructions

1. Place your Baking Steel on the top rack and preheat the oven to 450°F for one hour.

2. Stretch or roll your dough into a 12" circle and place on a lightly floured peel (we use semolina + bread flour).

3. Spread the cheeses and tomato sauce on one half of the dough. Fold the dough to form a half-moon shape.

4. Pinch the edges closed and use a pizza wheel to trim ¼” off the seam — this also helps seal the calzone.

5. Poke 2–3 holes on top to allow steam to escape.

6. Bake directly on the Baking Steel for 20 minutes, or until golden brown.

7. Remove, let cool for 5 minutes, and slice. Serve with extra tomato sauce for dipping.

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.