{"id":5166,"date":"2024-05-17T21:12:49","date_gmt":"2024-05-17T18:12:49","guid":{"rendered":"https:\/\/www.nukhetintarifdefteri.com\/?p=5166"},"modified":"2025-09-30T10:46:32","modified_gmt":"2025-09-30T07:46:32","slug":"calzone","status":"publish","type":"post","link":"https:\/\/www.nukhetintarifdefteri.net\/en\/calzone\/","title":{"rendered":"Calzone Recipe \u2013 The Folded Pizza from Naples to the World \ud83c\udf0d\ud83c\udf55"},"content":{"rendered":"
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How to make calzone?<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Calzone\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Introduction<\/h4>\n

Calzone, as one of the original interpretations of Italian cuisine, transforms pizza into a completely different experience. The half-moon shape, which is formed by folding the thinly rolled dough inward, keeps the heat and aroma of the rich inner filling inside. Thus, Calzone creates an appetizing surprise effect with mozzarella and tomato sauce that spreads in the first section. This \u201cclosed pizza\u201d, which can be easily prepared in home conditions, is very suitable for active tables with its practical presentation and non-spill structure. It can be personalized, especially at family meetings, thanks to the fact that everyone can choose their own internal mortar. Calzone bridges the snack and the main course to bring together the satiety and elegance on the same plate. Whether with classic Naples breezes or modern touches, it offers a balanced flavor architecture in every slice.<\/p>\n

The most attractive aspect of Calzone is that it stores the aroma of the ingredients cooked under the protective shield of the dough at the maximum level. The clicking crust sound heard as soon as it comes out of the oven is like the invitation of the fluid cheese inside. In this respect, Calzone offers a simple portfolio of flavors in the inner world, which is simple from the outside. In your daily kitchen practice, it also opens up a flexible space to evaluate the increased materials. Sauces, different cheeses or vegetables, all of which are leftovers, come to life in Calzone. What comes out as a result is not just a meal, but a composition that rehearses harmony in every bite. Thanks to Calzone, a warm, sincere and sharing friendly atmosphere of the culture of Italian cuisine is carried to your tables.<\/p>\n\n

History & Origin Information<\/h4>\n

Calzone's origins date back to Naples in southern Italy and arose from the practical needs of local bakery culture. The search for a portable flavor that can be eaten standing up on the street has highlighted the idea of folding the pizza to the front. In this way, the inner fillings are preserved, the temperature is better preserved and consumption on the move has been facilitated. Over time, Calzone has acquired a unique place in the living squares and furnaces of Napoli, and has become a gastronomic representative of the city identity. It has become popular in a short time outside of Naples and has been interpreted with local materials in different parts of Italy.<\/p>\n

Today, Calzone is considered a creative relative of pizza in the global culinary scene. In some comments, local cheeses such as ricotta and provola come to the fore, in others, materials such as salami, mushrooms or artichokes play the leading role. Calzone, which has a wide range of production from industrial ovens to home kitchens, has been adopted with the perception of \"closed pizza\" in multicultural cities. In academic and cultural sources, Napoli is frequently referred to as street flavor and is historically emphasized that it is shaped around practicality, portability and satiety. Overall, Calzone's popularity can also be read as a smart design that adapts to the fast rhythm of city life. For more background Wikipedia's Calzone<\/a> You can browse.<\/p>\n\n

Service Recommendations & Variations<\/h4>\n

Balance is essential in Calzone service. The hot service offers the fluidity of the cheeses in the inner filling and the viability of the sauce in the best way. A nicely fried calzone, the edges are lightly brushed with olive oil, the flavor layers become clear when it meets a marinara sauce with fresh basil. Cheese combinations (mozzarella\u2013ricotta\u2013parmesan) maintain the classic line, while lighter variations can be created with vegetables such as spinach, mushrooms, artichokes or saut\u00e9ed zucchini. For meat lovers, thinly sliced salami, prosciutto or sausage sausage are also among the options. On the spice side, black pepper, paprika and a small amount of garlic support the tomato base. Adding fresh green salad or grilled vegetables to the side balances the menu.<\/p>\n

If you want to diversify the menu within the same kitchen family, adding a pasta classic to the table will strike a pleasant balance. For example, famous for spicy tomato sauce Penne Arrabiata<\/a>, Calzone's cheese-based structure with fresh acidity. For those who want to build a richer Italian evening, it is layered and satisfying. Lasagna Recipe (Homemade Italian Lasagna)<\/a> It is a good complement. The dessert is demolished with the sweeping of the Italian cuisine, such as Panna Cotta or Tiramisu, so the menu is combined with the iconic flavors of the Italian cuisine.<\/p>\n\n

Health & Benefit<\/h4>\n

Calzone can turn into a balanced meal with the right choice of material and portion control. Thinly rolled out dough reduces unnecessary carbohydrate load, while a base mixed with whole wheat flour can add fiber. Making the cheese selection with semi-fat alternatives allows you to not compromise on taste while reducing the total energy intake. Vegetable-based mortars (spinach, mushrooms, peppers) increase the variety of vitamins and minerals. Antioxidants such as lycopene in tomato sauce become more effective with heat and offer a framework that supports cardiovascular health. Of course, keeping the measure of salt and processed meat products will make your recipe more balanced.<\/p>\n\n

Closing + CTA<\/h4>\n

Calzone is a practical, customizable and enjoyable main meal idea to share. From the classic Napoli interpretation to modern material combinations, you can get successful results with your home oven. When planning a menu, it is recommended to create a holistic experience by matching it with other favorites of Italian cuisine. Now it's your kitchen: choosing your favorite cheeses and vegetables, open the door to a fluid happiness at the first bite. Don't forget to share your experiences and your favorite combinations; inspiration is good for others too. Bon appetit!<\/p>\n\n

FAQ (Frequently Asked Questions)<\/h5>\n
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  • What is the main difference between Calzone and classic pizza?<\/strong> Calzone is prepared by folding the dough inwards and closing it in half a moon, so that the inner filling is better preserved in terms of heat and aroma. Classic pizza is cooked with an open surface.<\/li>\n
  • How to capture the stone oven effect in a home oven?<\/strong> Putting your oven to the highest setting in preheating and using a thick stone or cast iron pan will give a more crispy result at the bottom. It is important that the stone is completely heated before cooking.<\/li>\n
  • Which cheeses give the best results?<\/strong> Mozzarella provides a fluid structure, ricotta increases creaminess, while Parmesan deepens the aroma. This trio creates a compatible profile with tomato-based sauces.<\/li>\n
  • What should I pay attention to if I am going to use vegetables in the filling?<\/strong> It is recommended to saut\u00e9 the vegetables in advance and remove excess water. Thus, the wetness of the dough is reduced and the structure remains more balanced.<\/li>\n
  • Can I freeze Calzone and cook it later?<\/strong> yes. After shaping and freezing the surface, you can pack and store it. Cooking at high heat gives better results without dissolving before cooking.<\/li>\n <\/ul>\n<\/section>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    Dough Ingredient <\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 tablespoon of granulated sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 pack of yeast<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 teaspoon salt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t2 tablespoons of olive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t5 cups flour<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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      Sauce Ingredients<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t2 cloves of crushed garlic<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 teaspoon of thyme<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 teaspoon salt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t2 tablespoons of olive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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        Materials for the interior<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tcanned corn<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tRoasted capia pepper<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tgrated cheddar cheese<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\ttuna<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tonions<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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          Preparation time \u23f1\ufe0f<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tPreparation time: 60 min.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tCooking time: 30 minutes<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tPortion: 6<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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            Recipe<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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            • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tKnead and ferment the dough ingredients.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tDivide the fermented dough into 6 meringues.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tIf you want to make smaller pizzas, you can divide them into 8 meringues.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tCover the meringues and leave them for another 20 minutes.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tMix the sauce ingredients in a bowl.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tOpen the meringues to the size of a dinner plate.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tPour sauce on half the dough. <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tPut mushrooms, caps, corn and cheddar on the sauce and close.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tFor tuna calzone: <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tAfter spreading the sauce on the dough, put tuna, corn, onions and cheddar and close them.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tMix 1 egg yolk with 1 tablespoon of olive oil. <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tSpread it on the pizzas.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tBake in a preheated oven, in the lower-upper setting, for 30 minutes.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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              Bon app\u00e9tit!<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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              <\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

              The world-famous taste of Naples cuisine makes a difference with its closed pizza form! All ingredients are hidden in the dough, which is folded in half a moon, when it comes out of the oven, it is crispy on the outside and the inside is fluid and aromatic. Easily prepared at home; maximum flavor guarantee with little ingredients! \ud83d\ude0d Once you try it, it will be the new favorite of the tables. \ud83d\udd25<\/p>","protected":false},"author":1,"featured_media":8247,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"footnotes":""},"categories":[130,50],"tags":[1712,1710,1705,1709,1714,1703,1713,153,198,1704,1707,1706,1708,146,1715,1716,1711,167],"class_list":["post-5166","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dunya-mutfagi","category-hamur-isi-tarifleri","tag-calzone","tag-calzone-nasil-yapilir","tag-calzone-pizza","tag-calzone-pizza-tarifi","tag-calzone-recipe","tag-calzone-tarifi","tag-calzone-yapimi","tag-hamur-isleri","tag-italyan-mutfagi","tag-kapali-pizza","tag-kapali-pizza-nasil-yapilir","tag-kapali-pizza-tarifi","tag-kapali-pizza-yapimi","tag-nukhetin-tarif-defteri","tag-pizza","tag-pizza-recipe","tag-pizza-tarifi","tag-yemek-tarifleri"],"_links":{"self":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts\/5166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/comments?post=5166"}],"version-history":[{"count":13,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts\/5166\/revisions"}],"predecessor-version":[{"id":10138,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts\/5166\/revisions\/10138"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/media\/8247"}],"wp:attachment":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/media?parent=5166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/categories?post=5166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/tags?post=5166"}],"curies":[{"name":"WP","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}