For the past semester and a half I’ve been a part of what is rapidly becoming one of the great Cornell traditions. Akin to streaking the Arts quad or gorge-jumping, Calzone Club is an institution. Until recently it was institution dependent on a local Italian-Greek restaurant that was the original genesis for the club, but we’ve had a breakthrough…

Homemade calzones. Not only are they easy and inexpensive, they are arguably better. Having complete control over dough and fillings is thrilling, almost terrifying at times, and completely awesome. Also cases of beer are much more economical than buying it in a restaurant (always something to keep in mind).

Basic Calzone Dough (makes 2 large calzones, probably enough for 4 people)

5 cups AP or bread flour
1 tbsp. kosher salt
1 tsp. sugar
2 tbsp. olive oil
2.5 cups lukewarm water mixed ahead of time with
1 tsp. dry yeast

Combine water and yeast, allow to sit for ~10 mins. Mix together all the remaining dry ingredients, then add yeast mix. Stir until shaggy and sort of combined, mix in olive oil. When the dough is sort of cohesive, turn it onto a counter and knead for ~5 minutes until smooth. Allow to rise in an oiled bowl with saran wrap, 1.5-2 hours until doubled in size.


To make calzones:

Turn the dough onto a floured surface and cut it in half. Stretch one of the halves into a roughly rectangular shape, keeping it thick enough to hold the toppings. Then, go crazy. Mozzarella and ricotta are de rigueur, but all sorts of vegetables and meats (cook them first) will be amazing. Save the sauce until after it’s cooked (at 400 for about 20 mins or until golden). You’re going to like it.