Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 3½-4 cups bread flour, plus more for rolling
  • 1 teaspoon sugar
  • 1 package instant dry yeast
  • 2 teaspoons kosher salt
  • 1½ cups lukewarm water
  • 2 tablespoons+2 teaspoons olive oil
  • 4 ounces provolone cheese, grated
  • 4 ounces thinly sliced genoa salami
  • 2 roasted bell peppers, jarred or fresh
  • ½ cup colossal green olives, sliced
  • ½ tsp dried oregano
  • extra virgin olive oil for brushing
  1. Add bread flour+sugar+salt+dry yeast in the bowl of a stand mixer and combine. While the mixer is running add the lukewarm water+olive oil and beat until the dough forms into a ball.
  2. If the dough is sticky, add additional flour, 1 tbsp at a time. If the dough is too dry, add additional water, 1 tbsp at a time until you reach desired consistency.
  3. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  4. Grease a large bowl with 2 tbsp olive oil and add the ball of dough. Cover with clean dish towel or plastic wrap and place in a warm area for at least an hour until it doubles in size.
  5. Turn the dough out on a lightly floured surface and divide it into two equal parts. Cover with clean dish towel and let rest for 10 minutes.
  6. Preheat the oven to 450 degrees. Using a lightly floured rolling pin and surface, roll each ball of dough into a 10 inch round.
  7. On one half of the dough layer cheese+salami+olives+roasted bell peppers. Fold the dough over the filling and crimp the edges to seal.
  8. Brush the top with olive oil and bake for about 25 minutes, until golden. Let sit for 15 minutes before cutting.
Using bread flour will give you a crunchier crust. If you can't find bread flour you can sub for all purpose flour but the texture will be chewier.
For the very best results, let the 2 balls of dough rest for at least half of the original rising time. This will produce a finger grained product.
Be careful not to make the filling too juicy. Be mindful of the ingredients you're putting inside. You don't want to end up with a soggy calzone!
Make sure you leave enough room around the edge to give it a proper seal. You don't want to lose any of the delicious toppings during the baking process.
Recipe by The Peony Life at