How to Make Golden, Charred Calzones on the Grill

They're the handheld cousins to grilled pizza. [logo]( [hero]( [David Tamarkin]( Editorial Director This week we move on to calzones, so first, let’s get this out of the way: A calzone is not a pizza! They are two separate and unique beasts! But let’s all at least admit that the calzones is pizza’s cousin. And this grilled calzone uses the same dough made with our ['00' Pizza Flour]( that we used for the flatbread and for last week’s pizza, which means it will have some of the same attributes: it will be super crispy, gorgeously golden, yet still surprisingly tender. Calzones are often all about what’s on the inside (in this week’s recipe, we recommend spinach and onion and a big fistful of cheese). But with our grilled calzone, flavor gets deep into the crust, too. Part of the flavor comes from the grill itself: those char marks on the calzone aren’t just pretty, they impart a light smokiness that every grilled food should have. The calzones are also basted in [garlic oil]( at the very end of cooking, adding another layer of flavor (and a great shine). By now you know what your assignment this week is. And if you want to close your computer and fire up your grill immediately to make this thing, I get it. But I do implore you to read through the lessons below before you start. . This week's assignment Grill a few calzones! Our recipe calls for a spinach and cheese filling, but you can throw any vegetable in there (cook it first). Just avoid wet sauces (see the class notes below). [Get the recipe]( 1. Watch the heat Not the heat of the grill — the heat of your kitchen. On really hot days, pizza dough will move fast. Keep an eye on it, and don’t let it get too risen and bubbly; an overproofed dough is a bear to work with, especially when you’re shaping calzones. Remember that once you’ve completed the pre-shape (rounded into balls), you can always stick your dough in the fridge to cool it down. In fact, you can keep it there for a couple days, and pick up exactly where you left off. [Get the Bag]( [hero]( 2. Go for gold Nobody wants a doughy calzone. To prevent that, leave them on the grill until they’re deeply golden and have a few char marks. Check the feel of the calzone, too — it should feel slightly firm to the touch. [hero]( 3. Sauce on the side You may be tempted to put some sort of sauce in your calzone. Resist! Sauces are too wet and will prevent the interior of the calzone from cooking properly. (That said, definitely serve a sauce on the side for dipping.) [hero]( Finally, here’s a hot, or, uh, cold tip: calzones are great reheated and eaten the next day. So make a few extra to tide you over until we fire up the grill again next week. See you then, David P.S. I’m not going to tell you what next week’s recipe is. Instead, I’ll just tell you that it’s so good, we built this entire grilled pizza course around it. — '00' Pizza Flour — For chewy, crisp crust at home [Get your bag]( — Pizza Essential — Premium Garlic Oil for your best pie [Buy Now]( — Giveaway Alert — Win a FREE Ooni Pizza Oven [Enter Now]( [Shop ›]( [Recipes ›]( [Learn ›]( [Blog ›]( [Rewards ›]( Connect With Us [ftsocial_facebook]( [ftsocial_instagram]( [ftsocial_twitter]( customercare@kingarthurbaking.com Call toll-free: 800.827.6836 58 Billings Farm Road, White River Junction, VT 05001 Subscribe to King Arthur mobile alerts, text [JOIN]( to 27820. By subscribing to King Arthur text messaging, you consent to receive recurring autodialed marketing text messages to the mobile number used at opt-in. Consent is not a condition of purchase. Message frequency may vary. Message & data rates may apply. Reply HELP for help or STOP to 27820 to opt out. See [Terms]( & [Privacy](. Orders over $99 qualify for free standard shipping. If you select express shipping options additional charges will apply. Free standard shipping on qualifying orders will automatically be applied during checkout. Your merchandise total consists of the sum of the products you've placed in your shopping cart and does not include any sales tax, shipping, or King Arthur Baking School classes. You are receiving this because you signed up for King Arthur emails. This email was sent to {EMAIL}. View this email as a [web page](. [Preferences]( [Unsubscribe]( [Privacy](