Are you craving a fantastic homemade calzone, one with that perfect pizzeria-style crust—chewy and golden? Try this calzone dough recipe.
Whether you’re an experienced cook or just starting, this recipe is incredibly reliable. The dough is easy to handle, and the results are always amazing.
So, let’s get started making the best calzone dough. Think crispy outside, soft inside, and bursting with flavour.
Why You’ll Love This Calzone Dough Recipe
Simple Ingredients: This recipe has only basic items you usually have lying around your house: flour, yeast, water, olive oil, and salt.
Adaptable: Use the dough for calzones, pizzas, or just breadsticks. So many ways to use it in multiple meals.
Quick prep: Just under an hour, and you’ll have dough made with hardly any effort. It is perfect for that quick meal.
Customizable: You can change it according to your preferences or dietary needs, so there are tons of options.
Restaurant quality results: Without any complicated techniques, you can create a crackling, golden, chewy restaurant-style crust.
Ingredients for Calzone Dough
3 ½ cups (420g) all-purpose flour (or bread flour for extra chewiness)
1 ⅓ cups (320ml) warm water (110°F/45°C, not too hot to kill yeast)
2 ¼ tsp (7g) active dry yeast (or instant yeast)
2 tbsp (30ml) olive oil (enhances flavour and texture)
2 tsp (10g) granulated sugar (feeds yeast for better rise)
1 ½ tsp (9g) salt (for flavour balance)
Instructions
Activate the Yeast: In a small bowl, stir together warm water, sugar, and yeast. Allow it to sit for 5 to 10 minutes until foamy. The yeast is working.
Mix the Dough: In a large bowl, sift flour and salt. In the centre of the flour mixture, create a crater and add the yeast mixture and olive oil. Stir to form a rough dough.
Knead the Dough: Turn out onto a lightly floured surface and knead for between 7 and 10 minutes until smooth and elastic.
If you have a stand mixer with a dough hook, you can use it for 5 to 7 minutes.
First Rise: Put the dough into a lightly oiled bowl, cover with a somewhat damp cloth or plastic wrap, and let it rise for about 45 to 60 minutes in a warm spot until it doubles in size.
Shape the Dough: Punch down the dough and cut it into 4 equal pieces for individual calzones or 2 for large ones. Roll each ball.
Roll and Fill: On a floured surface, roll each ball out into an 8-10-inch circle.
Add your favourite fillings, such as mozzarella, ricotta, pepperoni, or veggies, to one half, leaving a 1-inch edge. Fold the dough over and pinch the edges to seal.
Bake: Preheat oven to 425°F (220°C). Place calzones on a parchment-paper-lined baking sheet, brush with olive oil, and cut small vents on the top for steam.
Bake for 15-20 minutes or until golden brown.
Tips
Use Warm Water: It should be around 110 to 115 degrees Fahrenheit. This wakes up the yeast so it works well, but it won’t kill it.
Don’t Overflour: Be careful with the flour. If you put too much in, your dough will be heavy. Add flour little by little if you think you need more.
Rest for Better Texture: After you cut the dough, let it sit for about 10 minutes. This makes it easier to roll out later.
High-Heat Baking: Make sure your oven is nice and hot. A temperature of 425 degrees Fahrenheit or higher helps make the crust crispy.
Brush with Olive Oil: Before baking, brush the dough with olive oil. This makes the crust look golden brown and taste better.
Substitutions and Variations
Whole Wheat Calzone Dough: If you’re looking for a slightly nutty taste, try swapping out up to half of the regular all-purpose flour with whole wheat flour.
It adds a nice depth of flavour.
Gluten-Free Option: Try using a 1-to-1 gluten-free flour blend instead of regular flour.
Just keep in mind that the texture might be a little different; it could be a bit more delicate.
Herbed Dough: For an extra burst of flavour, mix 1 teaspoon of dried oregano, basil, or garlic powder right into the flour.
It’s a simple way to make the dough more interesting.
Vegan-Friendly: Good news! This recipe is already vegan. Just double-check that whatever you’re planning to put inside the calzone fits your vegan requirements too.
Thin Crust: Want a crispier calzone? Roll the dough out a bit thinner, aiming for about ¼ inch thick. This will give you a nice, crunchy crust.
Serving Suggestions
Classic Pairings: Marinara sauce is your go-to dipping buddy here. Trust me.
Salad: Want a full meal? A crisp Caesar or peppery arugula salad is just the ticket.
Drinks: Iced tea or some bubbly sparkling water? Perfect!
Appetisers: Kick things off right with garlicky knots or some tasty bruschetta. It’s the Italian way!
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prepare the dough until the first rise; refrigerate it and use it in the next 24 hours.
Allow it to come back to room temperature to be shaped.
Storing
Refrigerate baked calzones in an air-tight container for up to 3 days.
Bake in a 350°F oven for 10 minutes to reheat.
Freezing
Freeze unbaked calzones (filled and sealed) on a baking sheet, then put in a freezer bag for no longer than 3 months.
Bake straight from frozen at 425 degrees Fahrenheit for 20-25 minutes.
FAQs
Q: Can I use instant yeast instead of active dry yeast?
A: Yes, the instant yeast can be blended directly into flour without activating in water. Reduce rising time by 10-15 minutes.
Q: How do I prevent a soggy calzone?
A: Avoid overfilling; use well-drained ingredients (e.g., sautéed vegetables), and cut slits to release steam during baking.
Q: Can I make calzone dough without a stand mixer?
A: Absolutely! Knead by hand until smooth for around 7-10 minutes.
Q: What’s the difference between calzone and pizza dough?
A: Calzone dough is often slightly thicker and more elastic to hold fillings, but this recipe works for both.
Q: Can I bake calzones on a pizza stone?
A: Yes, preheat the stone to 425°F for 30 minutes to achieve an extra-crispy crust.
Conclusion
In conclusion, the calzone dough recipe provides a secret tool for preparing delicious calzones at home.
Seriously, it’s the key to that perfect pizzeria taste.
Get creative! Trust me, once you try this, your Italian cooking will never be the same.
Read More:- Sugar Cookie Dough Recipe
Calzone Dough Recipe
Ingredients
- 3 ½ cups all-purpose flour
- 1 ⅓ cups warm water 110°F
- 2 ¼ tsp active dry yeast
- 2 tbsp olive oil
- 2 tsp granulated sugar
- 1 ½ tsp salt
Instructions
- Okay, first things first: Mix some warm water, sugar, and yeast and allow it sit until turn foamy, it may take around 5 to 10 minutes.
- Next, in a big bowl, whisk together your flour and salt. Pour in that yeast mixture we just made, plus a drizzle of olive oil. Now, stir it all together until a dough starts to form.
- Time to get your hands dirty! Knead that dough for about 7 to 10 minutes, until it’s nice and smooth—you’ll feel it.
- Pop the dough into a bowl that’s been lightly oiled, cover it up, and let it rise. This’ll take around 45 to 60 minutes, give or take.
- Alright, divide the dough into four equal pieces. Roll each piece out into a circle, add whatever fillings your heart desires, and then fold ’em over. Crimp those edges tight to seal everything in.
- Finally, brush the tops with olive oil, cut a few slits in each one, and bake them in a 425°F oven for about 15 to 20 minutes. Keep an eye on them until they’re golden brown!
