Description
This Ultimate Homemade Calzone Dough Recipe delivers a perfectly pliable and crisp dough, ideal for wrapping savory fillings and melting cheeses without tearing. Easy enough for beginners, it ensures an authentic Italian pizzeria-quality calzone with a golden crust and elastic texture, thanks to ingredients like honey that aid yeast activation and browning.
Ingredients
Scale
For the Calzone Dough
- 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
- Activate the Yeast: In a large bowl, combine the warm water and honey, stirring until dissolved. Sprinkle the active dry yeast over the mixture and let it rest for 8 to 10 minutes until a foamy layer appears, signaling active yeast ready to work.
- Prepare the Dough: In a separate bowl, mix the all-purpose flour and kosher salt. Gradually combine this flour mixture with the foamy yeast liquid, then add the olive oil. Mix thoroughly to form a homogeneous dough.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead vigorously for about 8 minutes until it becomes smooth, elastic, and no longer sticky. This develops gluten, ensuring elasticity for shaping calzones.
- First Rise: Lightly oil a large bowl, place the dough inside, and cover with a clean cloth or plastic wrap. Let it rise in a warm, draft-free place for 60 to 90 minutes until doubled in size.
- Division and Rest: After the first rise, gently deflate the dough and divide into four equal portions. Shape each into smooth balls, cover, and let rest for 15 minutes to relax gluten, making spreading easier.
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the calzones.
- Roll Out Dough: On a floured surface, roll each dough ball into a roughly 10-inch diameter circle, gently stretching with your hands to preserve air bubbles.
- Add Fillings: Place desired toppings on one half of each dough circle—marinara sauce (lightly), ricotta, mozzarella, Italian meats (salami, pepperoni, sausage), and vegetables like mushrooms, peppers, and onions.
- Fold and Seal: Fold the other half of the dough over the filling and carefully seal edges by pressing or folding firmly. Make small incisions on top to allow steam to escape during baking.
- Finish Preparation: Brush the calzone tops with olive oil and optionally sprinkle grated Parmesan cheese for extra flavor and crispness.
- Bake the Calzones: Place an empty baking sheet in the oven while preheating, then slide calzones onto the hot baking sheet. Bake for 20 minutes until golden brown, adding up to 10 more minutes depending on dough thickness and filling.
Notes
- Use warm water at 110°F/43°C to properly activate yeast; water too hot or cold will impair rising.
- Allow 8-10 minutes for yeast activation and look for foam as confirmation of alive yeast.
- Perform the “window test” on dough by stretching a small piece to see if it forms a thin membrane without tearing, indicating proper kneading.
- To prevent filling leaks during baking, avoid overfilling and ensure tight seals; brushing edges with egg wash before sealing and crimping with a fork adds security.
- You may prepare dough up to 24 hours ahead; keep refrigerated wrapped and bring to room temperature before use.
- Baked calzones freeze well up to 3 months; partially bake for 15 minutes before freezing and finish baking from frozen with extra 5-7 minutes cook time.
- Prep Time: 20 minutes
- Cook Time: 20-30 minutes
- Category: Bread/Dough
- Method: Baking
- Cuisine: Italian
Keywords: Calzone dough, homemade dough recipe, Italian calzone, pizza dough, easy calzone dough, baking dough, yeast dough
