Calzone with Anchovies, Tomatoes & Mozzarella

Preparation info
  • Makes


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

A specialty of Naples, this turnover (the name of which translates to “big socks”) is essentially an enclosed pizza. Neapolitan pizza is often eaten at the table with a knife and fork; a calzone, in contrast, can be eaten on the run.


For the Dough

  • 1 ¼-oz. package active dry yeast
  • ¼ cup water, heated to 115°F


  1. Make the dough: Dissolve yeast in water in a large bowl and let sit until foamy, about 10 minutes. Combine flours and salt in a bowl. Add 1 cup flour mixture to yeast and stir with a wooden spoon. Add ½ cu