All stone-fired recipes
Stone-Fired Calzone
Hand-stretched Napolitana dough folded around tomato sauce, mozzarella and a choice of three toppings.
Ingredients for the suggested filling
- Gennco Napolitana Pizza Dough
- San Marzano–style tomato sauce
- Pizza mozzarella blend
- Cooked Italian sausage
- Mushrooms
- Green bell pepper
How to make it
Stretch the dough
Thaw and temper the dough according to the current Gennco handling instructions. Hand-stretch on a lightly floured surface.
Fill and fold
Spread a light layer of sauce over one half, leaving the edge clear. Add mozzarella and the suggested filling of cooked sausage, sliced mushrooms and green bell pepper. Fold the dough over, pinch the edges to seal and prick the top with a fork to let steam escape.
Bake on a hot stone
Bake on a preheated stone until the folded crust is deeply golden, the dough is cooked through and the filling is hot.
Rest and serve
Let the calzone rest briefly before cutting so the melted cheese and sauce settle.
Make it with Napolitana
Ask about samples for your oven and prep line.