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12-Inch Cast-Iron Calzone

I love pizza in all of its forms.  So, when I found this recipe in Cook’s Country for a party-sized calzone that you make in a 12-inch cast-iron skillet, which is something that I own, I was eager to try it.

Notes: You need two pounds of pizza dough for this recipe. You can use whatever type of dough you want. I used the 8-hour Pizza Dough from Cook’s Illustrated, which is detailed below, as it makes exactly the amount that you need. If your dough is refrigerated, take it out of the fridge about 1 hour before you plan to start cooking (room-temperature dough is much easier to shape than cold dough).  Also, if you do not use the pizza sauce below, use a low-sodium sauce to prevent the calzone from becoming overly salty.

Special Equipment

12-inch cast-iron skillet

Digital scale

INGREDIENTS

Dough

1 ¾ cups water divided, ½ cup at 110 degrees, remaining at tap temperature

½ teaspoons dry active yeast

2 tablespoons olive oil, plus extra for brushing dough

4 cups bread flour

1 ½ teaspoons table salt

vegetable oil (or cooking spray) for oiling bowl


Filling

2 teaspoons extra-virgin olive oil1 pound sweet or hot Italian sausage, casings removed4 ounces thinly sliced pepperoni, quartered2 garlic cloves, minced2 (1-pound) balls pizza dough, room temperature1 pound mozzarella cheese, shredded (4 cups)

8 ounces (1 cup) whole-milk ricotta cheese

2 tablespoons chopped fresh basil

1 teaspoon pepper

1 cup pizza sauce, plus extra for serving

1 large egg, lightly beaten with 2 tablespoons water

INSTRUCTIONS

Dough

Measure 1/4 cup of warm water into 2-cup measuring cup. Sprinkle in yeast. Let stand until yeast dissolves and swells, about 5 minutes.

Add remaining 1/4 cup warm water plus remaining 1 1/4 cups tap water and olive oil.Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine.
Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer. Turn dough onto lightly floured work surface. Knead by hand with a few strokes to form smooth, round ball. Put dough into medium-large, oiled bowl, and cover with damp cloth.
Let stand at cool room temperature (about 68 degrees) until doubled in size, about 8 hours.Filling and Assembly: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add oil and heat until shimmering. Add sausage and pepperoni and cook, breaking up meat with wooden spoon, until sausage is no longer pink, 5 to 7 minutes.Stir in garlic and cook until fragrant, about 30 seconds. Using slotted spoon, transfer meat mixture to paper towel–lined plate. Wipe skillet clean with paper towels.

Knead dough balls together on lightly floured counter to create 1 large ball, 8 to 10 turns. Divide dough ball into two-thirds and one-third (one 22-ounce piece and one 10-ounce piece). Press and roll larger piece of dough into 16-inch round. (Keep remaining dough covered with greased plastic wrap.)

Loosely roll dough around rolling pin and gently unroll it onto now-empty skillet, letting excess dough hang over edge. Ease dough into skillet by gently lifting edge of dough with your hand while pressing dough into skillet bottom with your other hand. Some dough will overhang edge of skillet. Leave in place.

Sprinkle 2 cups mozzarella over surface of dough.

Combine ricotta, basil, pepper, and meat mixture in bowl. Dollop ricotta mixture over mozzarella and press into even layer. Spread pizza sauce over top.

Sprinkle with remaining 2 cups mozzarella. Brush overhanging dough with some of egg wash.

Press and roll remaining dough piece into 14-inch circle. Loosely roll dough around rolling pin and gently unroll it onto skillet. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself. Folded edge should be flush with edge of skillet.

Brush top of calzone with remaining egg wash. Using paring knife, cut eight 1-inch vents in top of dough in circular pattern.

Transfer skillet to oven and bake until crust is golden brown, about 30 minutes, rotating skillet halfway through baking.

12-Inch Cast-Iron Calzone

Transfer skillet to wire rack and let calzone cool for 30 minutes. Using spatula, slide calzone onto cutting board. Slice into wedges and serve with left-over pizza sauce.

 

12-Inch Cast-Iron Calzone
Author: 
Recipe type: Dinner
 
I love pizza in all of its forms. So, when I found this recipe in Cook's Country for a party-sized calzone that you make in a 12-inch cast-iron skillet, which is something that I own, I was eager to try it. Notes: You need two pounds of pizza dough for this recipe. You can use whatever type of dough you want. I used the 8-hour Pizza Dough from Cook's Illustrated, which is detailed below, as it makes exactly the amount that you need. If your dough is refrigerated, take it out of the fridge about 1 hour before you plan to start cooking (room-temperature dough is much easier to shape than cold dough). Also, if you do not use the pizza sauce below, use a low-sodium sauce to prevent the calzone from becoming overly salty.
Ingredients
  • Dough
  • 1 ¾ cups water divided, ½ cup at 110 degrees, remaining at tap temperature
  • ½ teaspoons dry active yeast
  • 2 tablespoons olive oil, plus extra for brushing dough
  • 4 cups bread flour
  • 1 ½ teaspoons table salt
  • vegetable oil (or cooking spray) for oiling bowl
  • Filling
  • 2 teaspoons extra-virgin olive oil
  • 1 pound sweet or hot Italian sausage, casings removed
  • 4 ounces thinly sliced pepperoni, quartered
  • 2 garlic cloves, minced
  • 2 (1-pound) balls pizza dough, room temperature
  • 1 pound mozzarella cheese, shredded (4 cups)
  • 8 ounces (1 cup) whole-milk ricotta cheese
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon pepper
  • 1 cup pizza sauce, plus extra for serving
  • 1 large egg, lightly beaten with 2 tablespoons water
Instructions
  1. Dough
  2. Measure ¼ cup of warm water into 2-cup measuring cup. Sprinkle in yeast. Let stand until yeast dissolves and swells, about 5 minutes.
  3. Add remaining ¼ cup warm water plus remaining 1¼ cups tap water and olive oil.
  4. Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine.
  5. Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer. Turn dough onto lightly floured work surface. Knead by hand with a few strokes to form smooth, round ball. Put dough into medium-large, oiled bowl, and cover with damp cloth.
  6. Let stand at cool room temperature (about 68 degrees) until doubled in size, about 8 hours.Filling and Assembly: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add oil and heat until shimmering. Add sausage and pepperoni and cook, breaking up meat with wooden spoon, until sausage is no longer pink, 5 to 7 minutes.
  7. Stir in garlic and cook until fragrant, about 30 seconds. Using slotted spoon, transfer meat mixture to paper towel–lined plate. Wipe skillet clean with paper towels.
  8. Knead dough balls together on lightly floured counter to create 1 large ball, 8 to 10 turns. Divide dough ball into two-thirds and one-third (one 22-ounce piece and one 10-ounce piece). Press and roll larger piece of dough into 16-inch round. (Keep remaining dough covered with greased plastic wrap.)
  9. Loosely roll dough around rolling pin and gently unroll it onto now-empty skillet, letting excess dough hang over edge. Ease dough into skillet by gently lifting edge of dough with your hand while pressing dough into skillet bottom with your other hand. Some dough will overhang edge of skillet. Leave in place.
  10. Sprinkle 2 cups mozzarella over surface of dough.
  11. Combine ricotta, basil, pepper, and meat mixture in bowl. Dollop ricotta mixture over mozzarella and press into even layer. Spread pizza sauce over top.
  12. Sprinkle with remaining 2 cups mozzarella. Brush overhanging dough with some of egg wash.
  13. Press and roll remaining dough piece into 14-inch circle. Loosely roll dough around rolling pin and gently unroll it onto skillet. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself. Folded edge should be flush with edge of skillet.
  14. Brush top of calzone with remaining egg wash. Using paring knife, cut eight 1-inch vents in top of dough in circular pattern.
  15. Transfer skillet to oven and bake until crust is golden brown, about 30 minutes, rotating skillet halfway through baking.
  16. Transfer skillet to wire rack and let calzone cool for 30 minutes. Using spatula, slide calzone onto cutting board. Slice into wedges and serve with left-over pizza sauce.

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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