Name: Homemade Calzone Dough Recipe
Prep time: 20 min
Cook time: PT-490150H14M32S
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 1½ cups warm water (maximum temperature 110°F/43°C); 1 tablespoon honey; 2¼ teaspoons active dry yeast (about 7g); 4 cups all-purpose flour; 1½ teaspoons kosher salt; 2 tablespoons extra virgin olive oil

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Introduction

Discover the ultimate homemade calzone dough recipe that’s both easy to make and wonderfully pliable. Perfect for wrapping your favorite cheesy and savory fillings, this dough achieves a crisp golden crust that rivals the best Italian pizzerias, even for beginners in the kitchen.

The image shows three golden brown calzones on a baking tray lined with parchment paper, placed on a white marbled surface. Each calzone has a slightly shiny, crispy crust with a few small slits on top, sprinkled with green herbs, and a light dusting of flour. In the background, there is a small white bowl filled with red marinara sauce, with a spoon inside. The warm, baked edges and soft, flaky dough texture are clearly visible, creating an inviting look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups warm water (maximum temperature 110°F/43°C)
1 tablespoon honey
2¼ teaspoons active dry yeast (about 7g)
4 cups all-purpose flour
1½ teaspoons kosher salt
2 tablespoons extra virgin olive oil

Instructions

Step 1: In a large bowl, pour the warm water and add honey. Stir until completely dissolved. Sprinkle the yeast over the mixture and let it rest for 8 to 10 minutes until foam forms on the surface, indicating the yeast is active.
Step 2: In a separate bowl, mix the flour and salt. Gradually add this flour mixture to the yeast mixture, then add the olive oil. Stir until a homogeneous dough forms.
Step 3: Transfer the dough to a lightly floured surface and knead vigorously for about 8 minutes until smooth, elastic, and no longer sticky.
Step 4: Lightly oil a large bowl and place the dough inside. Cover with a clean cloth or plastic wrap and let it rise in a warm, draft-free place for 60 to 90 minutes, until doubled in size.
Step 5: Gently deflate the dough, divide it into four equal portions, and form smooth balls. Cover and let rest for 15 minutes to relax the gluten before shaping.

Tips & Variations

Use a kitchen thermometer to ensure your water is at the ideal temperature (below 110°F/43°C) to activate yeast without killing it.
If you don’t see foam after yeast activation, your yeast may be inactive—try with fresh yeast.
Perform the “window test” by stretching a small piece of dough; if it forms a thin translucent membrane without tearing, it’s well kneaded.
Replace up to 30% of all-purpose flour with whole wheat for a nuttier flavor and more rustic texture.
Substitute honey with white sugar or agave syrup if needed, maintaining similar yeast activation results.
Use neutral oils like vegetable or avocado oil if olive oil isn’t available, though flavor will be milder.

Storage

You can prepare this dough up to 24 hours ahead and store it tightly wrapped in the refrigerator. Allow it to come to room temperature for about 30 minutes before use. Baked calzones freeze well for up to 3 months. For partially baked calzones, freeze after 15 minutes of baking and finish cooking from frozen by adding 5-7 minutes to the baking time.

How to Serve

This image shows three baked calzones on a metal baking tray placed on a white marbled surface with a red cloth underneath. Each calzone has a golden-brown crust with a braided edge and a dusting of grated cheese on top. One of the calzones is cut open slightly, revealing a rich filling of melted cheese and red tomato sauce inside. Small green basil leaves are scattered around the tray, adding a fresh touch. The lighting highlights the crispy texture of the crust, making the calzones look hot and ready to eat. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough by hand if I don’t have a stand mixer?

Absolutely! Combine the ingredients in a large bowl with a wooden spoon until a shaggy dough forms, then knead by hand on a floured surface for about 10-12 minutes until smooth and elastic.

My dough isn’t rising. What went wrong?

Common issues include expired or dead yeast, water temperature that’s too hot killing the yeast, or a room that is too cold. Try placing the dough in a warmer spot, such as near a preheating oven or inside an oven with just the light on.