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Peppe Miele, Part 8, Calzone

I often say that pizza is just dough with something on it. But, when you think about it, it can also be dough with something in it (which means, a nicely made grilled cheese sandwich is a kind of pizza too!).

In this week’s segment, Peppe shows us how easy it is to use pizza dough to make a classic calzone filled with salumi, ricotta and mozzarella (with a dash of Parmesan too). — dough with something in it!  An interesting twist I hadn’t seen from my local calzone makers, though apparently common in Naples, is to drizzle a little sauce over the top of the dough rather than put it inside — makes sense when you think about it, and certainly less messy and prone to leaking out. Also, and an important tip for viewers who use a wood-fired oven, is to bake the calzone just inside the mouth of the oven, where it isn’t as hot, so as not to bake it too fast. Because of the top and bottom crust, these take about twice as long to bake as a pizza.  Final trick — a nice drizzle of olive oil over the top when it comes out of the oven, a garnish of fresh basil, and it’s ready to serve — both crisp and oh so oozy! Here’s Peppe Miele to show us how it’s done….


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Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

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American Pie
Artisan Breads Every Day
The Bread Bakers Apprentice
Brother Junipers Bread Book
Crust and Crumb
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