How to make a Calzone in the Ooni Koda 16.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat.

cooked sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage is lower in fat.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is a leaner option.

Preheat the Ooni Koda 16 oven for about 30 minutes until it reaches close to 900°F (482°C) in the middle and about 850°F (454°C) at the edges.

Take the frozen dough out 12 hours before cooking to let it defrost and reach room temperature.

Dust the dough with semolina flour and flatten it out to remove excess air.

Place a couple of pieces of cheese on one side of the dough.

Add a generous amount of pepperoni on top of the cheese.

Add more cheese on top of the pepperoni.

Fold the other half of the dough over the filling and pinch the edges to seal tightly, creating a decorative crust by pinching and pulling the dough.

Remove excess semolina flour and create a small air bubble in the calzone.

Transfer the calzone onto the pizza peel, ensuring it slides easily.

Place the calzone in the oven, positioning it towards the edge and not directly in the back.

Cook the calzone until it rises and gets a nice color, checking for doneness and adjusting the cooking time as needed.

Once cooked, remove the calzone from the oven and let it cool for a minute.

Drizzle hot honey over the calzone before serving.

Cut into the calzone to reveal the melted cheese and enjoy with dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens