Homemade Calzone with Ricotta, Mozzarella and Ham
This homemade calzone is a big folded pizza pocket filled with tomato sauce, ricotta, mozzarella, basil, oregano and ham, then baked hot until the dough is golden and the cheese melts inside. This recipe is based on my YouTube video, with a few adjustments since publication to make the dough more flavorful, the filling easier to measure, and the sealing more reliable for home ovens.
A calzone is basically pizza dough folded over a filling and baked like a stuffed half-moon. What makes this version different from a regular pizza is the creamy ricotta and melted mozzarella trapped inside the dough, so the first cut releases steam and melted cheese instead of giving you a flat open pie. I make it this way when I want something more generous than pizza, but still simple enough for a weekend supper.
What Makes This Recipe Different
The video version is very direct: flour, fresh yeast, warm water, cheese, tomato sauce, herbs, ham, fold, seal, bake. For the written version, I prefer to tighten the proportions because calzones are less forgiving than pizza. A pizza can release moisture into the open air, but a calzone traps everything inside. Too much sauce or wet cheese and the bottom gets soft. Too little salt in the dough and the crust tastes flat.
The mistake to avoid is overfilling. It is tempting to load the dough like a sandwich, but the filling expands, the cheese gives off steam, and the edge can open in the oven. What I look for here is a thin layer of sauce, a few spoonfuls of ricotta, enough mozzarella to melt, and a clean border all around the dough.
If you already make Neapolitan-style pizza dough, this dough will feel familiar, but it is a faster home version with a short rise. If you want a more open pizza instead of a folded one, the technique is closer to my homemade pizza, while the cheesy comfort side is closer in spirit to a pizza grilled cheese.
Ingredients You Need
For the dough, use Italian type 00 flour if you can. It rolls nicely and gives the calzone a smooth texture. All-purpose flour can work too, but the dough may feel a little less elastic.
The original video uses 500 g flour, fresh yeast, warm water and a small amount of salt. I increased the salt slightly in this written version because 5 g for 500 g flour is too low for a flavorful pizza-style dough. The dough should taste seasoned, not salty, and 10 g gives a better balance.
For the filling, use a thick tomato sauce, not a watery one. A sauce like the one used for fresh pasta with tomato sauce works well if it is reduced enough. If you have a fresh tomato sauce, like my homemade tomato sauce with fresh tomatoes, cook it down until it coats a spoon before using it here.
For the dough
500 g type 00 flour
290 ml lukewarm water, about 30°C
12 g fresh yeast
10 g salt
1 tbsp olive oil, optional
Extra flour, for rolling
For the filling
150 g thick tomato sauce
225 g ricotta, drained if wet
225 g mozzarella, sliced or shredded
4 to 6 slices ham
8 to 12 fresh basil leaves
1 tsp dried oregano, or a few fresh oregano leaves
Black pepper, to taste
A small pinch of salt, only if the cheese is not salty
Step-by-Step Instructions
Make the dough
Add the flour to a large mixing bowl. Stir in the salt so it is evenly distributed. In a separate cup, dissolve the fresh yeast in the lukewarm water. The water should feel warm, not hot. If it is too hot, it can weaken the yeast.
Pour the water into the flour and mix with your hand until the dough comes together. At first, it will look rough and uneven. That is normal. Once there is no dry flour left, transfer the dough to a lightly floured work surface.
Knead the dough for 5 to 8 minutes. It should become smoother, softer and more elastic. If it sticks a little, use a small dusting of flour, but do not bury it in flour. Too much flour makes the dough dense.
Form the dough into a ball, place it back in the bowl, cover it, and let it rest for about 45 minutes in a warm spot. It does not need to triple in size. You just want it relaxed, slightly puffed, and easier to roll.
Roll and fill
Heat the oven to 500°F. If you have a pizza stone, pizza steel or heavy baking sheet, place it in the oven while it heats. A hot surface gives a better bottom crust.
Divide the dough into 2 equal pieces for 2 large calzones. For smaller portions, divide it into 4 pieces. Roll one piece into a large circle or oval. Keep the dough thin, but not paper thin. It needs to hold the filling without tearing.
Spread tomato sauce over one half of the dough, leaving a clean 1-inch border. Add ricotta in small spoonfuls, then mozzarella, ham, basil, oregano and pepper. Keep the filling on one side only.
Seal the calzone
Fold the empty side of the dough over the filling to make a half-moon. Press the edge firmly with your fingers. Then fold or crimp the border to lock it closed. This step matters. A weak seal is where the cheese escapes.
Make one or two small cuts on top with a knife. These little vents let steam escape. In the video, this is explained because the cheese is humid and creates steam inside. Without a vent, the calzone can puff too much or burst.
Bake
Dust a peel or baking sheet lightly with flour. Do not use too much flour, because loose flour can burn at high heat. Transfer the calzone to the hot baking surface or a baking sheet.
Bake for 15 to 20 minutes for 2 large calzones, or 10 to 14 minutes for smaller ones. You know it is ready when the crust is deeply golden, the edges feel firm, and a little melted cheese may bubble near the steam vent.
Let the calzone rest for 5 minutes before cutting. It will be extremely hot inside, and the short rest helps the cheese settle instead of pouring out immediately.
Why This Works
The higher oven temperature helps the dough brown before the filling makes it soggy. The thicker sauce keeps the inside flavorful without flooding the crust. The ricotta gives creaminess, while mozzarella gives the stretch and melt people expect from a calzone.
The dough is also rolled instead of stretched by hand. For this recipe, I like that because a rolled dough makes a more even pocket. It is easier to seal, especially for home cooks who do not make pizza every week.
This is a hearty comfort-food recipe. It has bread, cheese and ham, so it is filling, but you can balance it with something fresh like a romaine and endive green salad or a tomato-based side such as fresh tomato bruschetta.
Substitutions
You can make this without ham and keep it cheese-only. Add sautéed mushrooms, roasted peppers, spinach or cooked Italian sausage if you want a stronger filling. Just make sure any vegetables are cooked and drained first. Raw vegetables release water inside the dough.
For the cheese, low-moisture mozzarella is the safest choice. Fresh mozzarella works, but it should be sliced and patted dry. Wet mozzarella plus ricotta plus tomato sauce can make the inside too loose.
If you do not have fresh yeast, use about 4 g instant yeast instead. Mix it directly into the flour, then add the water. If you want a slower dough, reduce the yeast and let the dough rise longer in the fridge.
For a different cheese-heavy meal, the flavor direction is not far from creamy mozzarella parmesan pasta, but this calzone gives you the cheese inside a crisp baked crust instead of a creamy sauce.
FAQ
Can I make the dough ahead of time?
Yes. Use less yeast if you are making it ahead. For an overnight fridge rise, use about 4 to 5 g fresh yeast or 2 g instant yeast. Let the dough come back toward room temperature before rolling so it does not fight you.
Why did my calzone leak?
Usually because it was overfilled, the border had sauce on it, or the edge was not sealed tightly. Keep the border clean, press firmly, and make a small steam vent on top.
Can I use store-bought pizza dough?
Yes. Store-bought pizza dough works well for calzone. Let it rest at room temperature before rolling so it becomes easier to shape.
Should I use parchment paper?
You can, especially if you are nervous about transferring the dough. At 500°F, check that your parchment is rated for high heat. Otherwise, use a floured peel or a lightly floured baking sheet.
Can I reheat leftovers?
Yes. Reheat slices in a 375°F oven or air fryer until hot. Avoid the microwave if possible because it softens the crust.
Suggested Posts
If you want to stay in the same pizza and dough family, try my Neapolitan pizza without a pizza oven or the full homemade pizza version.
For tomato-based recipes that use similar flavors, my easy creamy tomato pasta and fast fusilli with chicken, tomato sauce and mozzarella are good weeknight options.
For sides, I like something fresh beside a rich calzone. Try a creamy potato salad, a creamy dill pickle potato salad, or a creamy pasta salad with Kalamata olives.
Homemade Calzone with Ricotta, Mozzarella and Ham
Ingredients
- 4 cups type 00 flour
- 1 1/4 cups lukewarm water
- 0.4 oz fresh yeast
- 1 3/4 tsp salt
- 1 tbsp olive oil optional
- Extra flour for rolling
- 2/3 cup thick tomato sauce
- 1 cup ricotta drained if wet
- 8 oz mozzarella sliced or shredded
- 4 to 6 slices ham
- 8 to 12 fresh basil leaves
- 1 tsp dried oregano
- Black pepper to taste
- Small pinch of salt only if needed
Instructions
- Add the flour to a large bowl and mix in the salt.
- Dissolve the fresh yeast in the lukewarm water.
- Pour the yeast water into the flour and mix until a dough forms.
- Knead on a lightly floured surface for 5 to 8 minutes, until smooth and elastic.
- Form into a ball, cover, and rest for 45 minutes in a warm spot.
- Preheat the oven to 500°F with a pizza stone, steel, or heavy baking sheet inside if using.
- Divide the dough into 2 large pieces or 4 smaller pieces.
- Roll each piece into a thin circle or oval.
- Spread tomato sauce over one half, leaving a clean 1-inch border.
- Add ricotta, mozzarella, ham, basil, oregano and pepper.
- Fold the dough over the filling and press the edges firmly to seal.
- Crimp the border and cut one or two small steam vents on top.
- Transfer to the hot baking surface or a lightly floured baking sheet.
- Bake 15 to 20 minutes for large calzones, or 10 to 14 minutes for smaller ones.
- Rest 5 minutes before cutting and serving.
