Making a perfect calzone starts with the dough. This calzone dough recipe is one of my family’s favorites. It’s been passed down and tweaked over the years. I’m excited to share my tips and tricks so you can make a dough that’s easy to handle and bakes up golden brown. Get ready to create calzones that everyone will love! From classic ricotta and mozzarella to adventurous veggie combinations, this dough is the perfect foundation for your culinary creations. For those looking to explore other bread-based delights, our brioche recipe offers another delightful option. Let’s get started!
Why This Calzone Dough Recipe Is Special
This calzone dough recipe is simple, yet it delivers amazing results. The crust turns out wonderfully soft and chewy. It’s the perfect canvas for any calzone filling. Years of baking and perfecting have led to this special recipe, and I’m thrilled to share it with you.
Ingredients You’ll Need
- 1 cup warm water (105-115°F)
- 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 2 tablespoons olive oil, plus more for greasing
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
You can substitute bread flour for a chewier crust, but all-purpose works wonderfully. If you don’t have active dry yeast, instant yeast can be used in the same amount. Just add it directly to the dry ingredients – no need to activate it separately. Looking for more yeast-based recipes? Check out our gipfeli recipe.
Key Ingredients and Their Importance
Using good quality flour and yeast is key to a great calzone dough. High-quality flour has a higher protein content, which leads to better gluten development and a more structured dough. Active dry yeast is important for the rise and creates that light, airy texture we all love. Make sure your yeast isn’t expired for the best results!
Step-by-Step Calzone Dough Making Guide
Making calzone dough is easier than you think! Just follow these simple steps.
Activating the Yeast and Mixing the Dough
In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until foamy. This means the yeast is active and ready to go. If it doesn’t foam, your yeast might be old, and you’ll need to start again with fresh yeast. Once foamy, stir in the olive oil. Add the flour and salt to the yeast mixture. Stir until a shaggy dough forms.
Kneading the Dough to Perfection
Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until smooth and elastic. If using a stand mixer, use the dough hook attachment and knead for about 5 minutes. You’ll know the dough is ready when it springs back when you poke it with your finger. Kneading develops the gluten, which gives the calzone its structure. For more tips on working with dough, check out our guide on what makes a good croissant.
The First Rise: Letting Your Dough Bloom
Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1-1.5 hours, or until doubled in size. This first rise is crucial for developing flavor and texture. A warm spot, around 75-80°F, is ideal. Avoid drafts. You’ll know it’s ready when it’s puffy and an indentation remains when you gently press your finger into the dough. For some delicious filling inspiration, take a look at our Alice Springs Chicken recipe.
Shaping and Filling Your Calzones
Now comes the fun part – shaping and filling your calzones! If you enjoy experimenting with different fillings, you might also like our Papas Rellenas recipe
Rolling Out the Dough
Punch down the risen dough to release the air. Divide it in half. On a lightly floured surface, roll each half into a 12-inch circle. For a thinner crust, roll it out a bit larger. If the dough starts to shrink back, let it rest for a few minutes before rolling again. A rolling pin is helpful, but you can also use your hands to stretch the dough.
Choosing Your Calzone Filling
The possibilities are endless! For a classic calzone, try ricotta cheese, mozzarella, and your favorite Italian meats like salami or pepperoni. Vegetarians will love a spinach and mushroom filling. Get creative with roasted vegetables, different cheeses, or even a touch of pesto. For meat lovers, try a combination of sausage, peppers, and onions. Don’t forget a sprinkle of Parmesan cheese! For healthy eating tips, check out this article on healthy eating for beginners.
Assembling and Sealing Your Calzones
Place one rolled-out dough circle on a baking sheet lined with parchment paper. Spread half of your chosen filling over one side of the circle, leaving a ½-inch border. Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal tightly. This will prevent the filling from leaking out during baking. You can also get creative with braiding or twisting the edges for a decorative touch. Learn more about the nutritional benefits of ricotta cheese, a classic calzone ingredient.
Baking and Serving Your Calzones
Baking Your Calzones to Golden Perfection
Preheat your oven to 400°F (200°C). Brush the tops of the calzones with olive oil. Bake for 20-25 minutes, or until golden brown and the filling is heated through. If the crust starts to brown too quickly, tent it loosely with foil. A perfectly baked calzone will have a crisp, golden crust and a hot, bubbly filling.
Serving Suggestions and Pairing Ideas
Calzones are delicious on their own, but even better with a side of marinara sauce for dipping. A fresh salad with a light vinaigrette makes a great accompaniment. For a complete Italian feast, serve with a side of garlic bread and a glass of Chianti. Consider serving family-style, allowing everyone to choose their own calzone and sides. Other dipping sauce options include pesto, ranch dressing, or even a spicy arrabbiata sauce. For a different dipping experience, try our recommendations for ready-made pesto.
Frequently Asked Questions
Is calzone dough the same as pizza dough?
Calzone and pizza doughs are similar, but not exactly the same. Calzone dough often has a bit more oil, making it richer and more tender. This helps it hold up better to the heavier filling.
What does a traditional calzone have in it?
A traditional calzone is filled with ricotta, mozzarella, and Italian meats like salami or ham. But you can get creative! Spinach, mushrooms, and other veggies make great vegetarian fillings.
Should you poke holes in a calzone?
Yes, poking a few small holes in the top crust lets steam escape while baking. This keeps the calzone from getting soggy and helps create a crispy crust.
Should calzones have sauce inside?
Usually, the sauce is served on the side for dipping. Adding sauce inside can make the calzone soggy. But a little tomato paste in the filling can add a nice flavor boost.
Storing and Reheating Leftover Calzones
Don’t let those delicious calzones go to waste!
Keeping Your Calzones Fresh
Store leftover calzones in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap them tightly in foil and freeze for up to 2 months. This will help maintain their flavor and prevent freezer burn.
Reheating Your Calzones
For best results, reheat calzones in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in the microwave for 1-2 minutes, but the crust might get a little soft. An air fryer is another great option – reheat at 350°F (175°C) for 5-7 minutes for a crispy crust.
Conclusion
This calzone dough recipe is a winner! It’s easy to follow, and the results are delicious. You’ll be making perfect calzones in no time. So, grab your apron, gather your ingredients, and let’s get cooking! Don’t forget to share photos of your calzone creations on our FlavoredRecipe Instagram, Pinterest, and Facebook pages. For more delicious recipes like this one, sign up for our newsletter. Happy cooking!
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Perfect Homemade Calzone Dough
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This homemade calzone dough is soft, chewy, and perfectly golden when baked. With just a few pantry staples, you’ll create a reliable and flavorful dough that’s ideal for all your favorite calzone fillings—from cheesy classics to creative veggie combos.
- Total Time: 1 hour 40 minutes
- Yield: 2 large calzones (or 4 small ones) 1x
Ingredients
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1 cup warm water (105–115°F)
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1 teaspoon sugar
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2 teaspoons active dry yeast
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2 tablespoons olive oil, plus more for greasing
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2½ cups all-purpose flour, plus more for dusting
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1 teaspoon salt
Instructions
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Activate the Yeast:
In a large bowl, stir the sugar into the warm water. Sprinkle the yeast over the top and let sit for 5–10 minutes until foamy. If it doesn’t foam, start over with fresh yeast. -
Mix the Dough:
Once the yeast is activated, stir in the olive oil. Add the flour and salt, and stir until a shaggy dough forms. -
Knead the Dough:
Transfer the dough to a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. If using a stand mixer, knead with the dough hook for about 5 minutes. -
First Rise:
Lightly oil a large bowl and place the dough inside, turning it to coat with oil. Cover with a clean towel or plastic wrap and let rise in a warm place for 1–1.5 hours, or until doubled in size.
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- Prepare for Shaping:
Once risen, punch down the dough to release air. Divide into portions and roll out to use for calzones.
- Prepare for Shaping:
Notes
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Variations: Substitute bread flour for a chewier texture.
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Tips: If dough resists rolling, let it rest for 5–10 minutes to relax the gluten.
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Allergies: Contains gluten. Use gluten-free all-purpose flour if needed, adjusting liquid slightly.
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Flavor Adjustments: Add garlic powder or dried herbs to the dough for extra flavor.
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- Tip: You can freeze the dough after the first rise—wrap tightly and freeze for up to 2 months.
- Prep Time: PT15M
- Cook Time: CT25M
- Category: Main Course, Dough
- Method: Oven
- Cuisine: italian american
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 330
- Sugar: 1g
- Sodium: 440g
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Keywords: calzone dough recipe, homemade calzone dough, how to make calzone dough, easy calzone dough, Italian dough recipe, pizza dough alternative, bread dough for calzones, vegetarian calzone base