When we built TCK, the goal was simple: give people a genuinely delicious night off cooking — something high-quality, comforting, and made with proper ingredients… without the guilt or hassle of a takeaway.
But here’s the thing most people don’t realise:
The way you reheat your calzone massively affects the final result.
Because our dough is handmade and our fillings are proper ingredients, a couple of small steps unlock the perfect texture — hot, soft centre + crisp golden crust — and it still takes under 15 minutes from fridge to dinner table (even if you throw a quick salad together).
Here’s exactly how we do it at home:
1. Heat the core first (3 minutes, microwave, full power)
Pop your calzone in the microwave for 3 minutes on full power.
This gets the inside piping hot without drying out the dough and means the crispy stage is much quicker and more consistent.
2. Finish in the air fryer or oven (180°C for ~9 minutes)
Move the calzone into an air fryer or oven at 180°C for around 9 minutes, turning halfway.
Go a little shorter if you prefer it softer, a little longer if you love it extra crisp, you’ve got full control.
The benefit of this method is simple:
The inside heats faster, the outside crisps better, and you get the perfect finish every time.
If you want to see it done step-by-step, here’s a quick video of the exact method: