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Golden Calzone Dough Freshly Baked

Perfect Homemade Calzone Dough

  • 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

Scale

  • 1 cup warm water (105–115°F)

  • 1 teaspoon sugar

  • 2 teaspoons active dry yeast

  • 2 tablespoons olive oil, plus more for greasing

  • 2½ cups all-purpose flour, plus more for dusting

  • 1 teaspoon salt

Instructions

  • 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.

 

    • Prepare for Shaping:
      Once risen, punch down the dough to release air. Divide into portions and roll out to use for calzones.

Notes

  • Variations: Substitute bread flour for a chewier texture.

  • Tips: If dough resists rolling, let it rest for 5–10 minutes to relax the gluten.

  • Allergies: Contains gluten. Use gluten-free all-purpose flour if needed, adjusting liquid slightly.

  • Flavor Adjustments: Add garlic powder or dried herbs to the dough for extra flavor.

 

    •  Tip: You can freeze the dough after the first rise—wrap tightly and freeze for up to 2 months.
  • Author: margaret carter
  • 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

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