The baked calzones with tomato and mozzarella are an excellent alternative to fried panzerotti. A delightful dish from Italian tradition, perfect for a tasty break or an informal lunch. The dough, soft and golden, surrounds a rich and savory filling of fresh tomato, melty mozzarella and a hint of herbs such as basil and oregano. Once baked, the calzones develop a fragrant, inviting crust while the filling stays hot and stringy inside. They are best enjoyed warm and are a classic that wins over both young and old.
Baking temperature can be adjusted slightly depending on your oven’s characteristics; keep in mind that too short a bake or temperatures that are too low may compromise the browning and even cooking of the calzones. They can be prepared in advance and reheated in the oven for a few minutes before serving. Below you’ll find what you need to make these delicious baked calzones with tomato and mozzarella at home:
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- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
Ingredients
- 3 1/3 cups flour (half '00' and half Manitoba (about 14 oz / 400 g))
- 3/4 + 1 tbsp cup water
- 1/2 oz fresh baker's yeast (or 5 g dry yeast (about 1 2/3 tsp))
- 1 1/4 tsp sugar
- 1 1/3 tbsp extra virgin olive oil
- 1 1/3 tsp salt
- 9 oz mozzarella
- 3/4 cup tomato purée (passata) (or ripe tomatoes)
- to taste basil (and/or oregano)
Steps
In a large bowl, sift the two flours and make a well. In the center, pour the fresh yeast previously dissolved in lukewarm water together with the sugar.
Gradually add the oil to the flour, starting to knead with your hands or using a stand mixer fitted with the dough hook.
When the dough begins to take shape, add the salt and continue kneading until you obtain an elastic, homogeneous and slightly sticky but workable dough.
Shape the dough into a ball, cover it and let it rise for about 2 hours or until doubled in volume.
Meanwhile, prepare the filling ingredients: drain the mozzarella well and cut it into cubes. Wash and chop the fresh tomatoes; if you are using tomato purée, warm it slightly and season with salt, pepper, basil and/or oregano and a drizzle of oil.
Once the dough has risen, divide it into 8 equal portions of about 85 g each. Form balls, cover them and let them rest for about 15 minutes.
On a lightly floured surface, roll out each ball with a rolling pin to obtain discs. Place a generous tablespoon of tomato sauce in the center of each disc, add some mozzarella cubes (reserving a little for final decoration) and, if desired, a few basil leaves or oregano.
Fold each disc in half, sealing the edges well by pressing with your fingers or using a fork to prevent leaks during baking.
Place the calzones on a baking sheet lined with parchment paper as you go and let them rise again for about 40 minutes.
Preheat a conventional oven to 392°F. Before baking, brush the calzones with a little olive oil and spread a bit of tomato sauce on the surface.
Bake for about 15–20 minutes, or until the calzones are golden and cooked through. In the last 2–3 minutes of baking, place the remaining mozzarella on top and let it melt gently. Once ready, if you like, garnish with fresh basil leaves.
The baked calzones with tomato and mozzarella are ready to be enjoyed!
Bon appétit and… see you in the next recipe!
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