How long does it take to make Calzone?

A simple yeast dough (flour, yeast, sugar, salt, olive oil and lukewarm water) rises about an hour and is divided into orange-size balls.

2 hr 2 minTotal

25 minActive time

1 hr 38 minSetting

#	What to do	How long
1	Mix the flour, yeast and salt in a large bowl	1 min
2	Add the lukewarm water and olive oil and Knead about 10 minutes	10 min
3	Cover and Let rise about an hour in a warm place	1 hr
4	In a bowl, mix the tomatoes with the salt. Don't cook it: the sauce cooks on the pizza in the oven	15 min
5	Preheat the oven to 200°C (390°F)	12 min
6	Roll out the dough into two large rounds	—
7	Spread the sauce on half of each round	1 min
8	Scatter the mozzarella over the top	1 min
9	Fold the empty half over the filling and press the edges firmly to seal	—
10	Brush with olive oil and bake 20–25 minutes	22 min

Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
Spread cooled sauce on pizza: hot sauce softens the dough even before baking.
Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
Let the pizza dough rise for 24 hours in the fridge (a long cold rise) — the dough develops a deeper flavor and an airy texture with big bubbles.
Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.

For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
Leave 2 cm clear at the edge of the filled half and don't overfill: that way the edges seal well and the filling doesn't escape during baking.