The Ultimate Guide to Homemade Calzone Dough Recipe

The search for the perfect Calzone Dough Recipe ends here! This recipe offers you an exceptionally pliable dough, ideal for generously wrapping melting cheeses and savory fillings without ever tearing. Accessible even to kitchen novices, this dough spreads with surprising ease and guarantees that characteristic crispness that makes all the difference between an ordinary calzone and a creation worthy of the best Italian pizzerias.

Table of Contents

Ingredients for the Calzone Dough Recipe

To make this dough that will quickly become your favorite, you’ll need:

• 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

The use of honey isn’t just a matter of taste. It plays a crucial role in the development of your dough by feeding the yeast, but also contributes to achieving that beautiful golden coloration and irresistible crispness during baking. It’s a secret ingredient that makes all the difference!

Method for the Calzone Dough Recipe

1: Activate the Yeast

In a large bowl, pour the warm water and add honey. Mix until completely dissolved. Sprinkle the yeast over this mixture and let it rest for 8 to 10 minutes. Patience! You should observe a foamy development on the surface, a sign that your yeast is active and ready to work.

2: Prepare the Dough

In another bowl, mix the flour and salt. Once your yeast is activated and foamy, gradually incorporate the flour mixture into the liquid preparation. Add the olive oil and mix until you obtain a homogeneous dough.

3: Knead the Dough

Transfer your dough to a lightly floured work surface. Knead vigorously for about 8 minutes, until it becomes smooth, elastic, and no longer sticks to your hands. Kneading develops the gluten, thus ensuring the necessary elasticity for shaping your calzones.

4: First Rise

Lightly oil a large bowl, place your dough in it, cover with a clean cloth or plastic wrap. Let it rise in a warm place away from drafts for 60 to 90 minutes, until the dough doubles in volume.

5: Division and Rest

Once the first rise is complete, gently deflate the dough and divide it into four equal portions. Form smooth balls, cover them, and let them rest for an additional 15 minutes. This resting time allows the gluten to relax, making it easier to spread the dough.

Notes and Tips

Warm water is crucial for properly activating the yeast: too cold, it will significantly slow down the process; too hot (beyond 110°F/43°C), it will kill the yeast. A kitchen thermometer can be useful for beginners.

Don’t rush the yeast activation step. These 8 to 10 minutes of waiting are essential to ensure that your yeast is alive and active. If after this time, you don’t observe foam on the surface, your yeast is probably dead, and you’ll need to start over with a new packet.

To check if your dough is sufficiently kneaded, perform the « window test »: take a small piece of dough and gently stretch it between your fingers. If you can stretch it until it forms a thin translucent membrane without tearing, your dough is ready!

Substitutions

This recipe is flexible and adapts to your preferences or the ingredients available in your kitchen:

• Yeast: Pizza-specific instant yeast can replace active dry yeast, with the advantage of not requiring prior activation. Simply reduce the amount to 1¾ teaspoons.
• Oil: If you’re out of olive oil, opt for neutral oils like vegetable oil or avocado oil. You’ll lose slightly in Mediterranean flavor, but the texture will remain excellent.
• Flour: For a more rustic and nutritious version, replace up to 30% of the all-purpose flour with whole wheat flour. Beyond that, the texture would become too dense.
• Honey: White sugar or agave syrup can substitute for honey, with similar results on yeast activation.

Instructions for Making Calzones

Once your dough is ready, the culinary adventure continues:

1: Preheat your oven to 425°F (220°C).

2: On a lightly floured work surface, roll out each portion of dough into a circle about 10 inches in diameter. Don’t hesitate to gently stretch the dough with your hands rather than with a rolling pin to preserve the air bubbles.

3: Top one half of the circle with your favorite ingredients: marinara sauce (not too much!), creamy ricotta, stringy mozzarella, Italian meats (salami, pepperoni, sausage), and vegetables (mushrooms, peppers, onions).

4: Fold the other half of the dough over the filling and carefully seal the edges by pressing or folding them.

5: Make a few small incisions on top to allow steam to escape.

6: Brush with olive oil and sprinkle with grated parmesan if desired.

How Long to Cook a Calzone

The standard recommended cooking time is 20 minutes at 425°F (220°C), until golden brown. However, depending on the thickness of your dough and the amount of filling, you might need to add up to 10 additional minutes. The perfect calzone has a golden and crispy crust, with a hot and melty interior.

A pro tip: place an empty baking sheet in the oven during preheating, then slide your calzones onto it. This technique allows for a perfectly crispy bottom, like with a pizza stone.

Other Essential Basic Recipes

Now that you’ve mastered calzone dough, why not explore other fundamental recipes from our repertoire?

• Wingstop Ranch Recipe 
• Cheesy Rice
• Rasta Pasta
• Bang Bang Shrimp 
• Cinnamon Butter

Frequently Asked Questions: Calzone Dough Recipe

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

Absolutely! While a stand mixer makes the process easier, you can definitely mix and knead this dough by hand. Simply combine the ingredients in a large bowl using a wooden spoon until a shaggy dough forms, then transfer to a floured surface and knead by hand for about 10-12 minutes until smooth and elastic.

My dough isn’t rising. What went wrong?

Several factors could cause this:

1) Your yeast might be expired or dead

2) The water was too hot and killed the yeast

3) The room is too cold for proper rising.

Try placing the dough in a slightly warmer spot like near (not on) a preheating oven or in an oven with just the light turned on.

My calzones leak filling while baking. How can I prevent this?

Make sure you’re not overfilling the calzones and that you’re creating a tight seal along the edges. Try brushing the edge with egg wash before sealing and then pinch and fold the edges over, pressing firmly. You can also use a fork to crimp the edges for extra security.

Can I use this dough for regular pizza?

Definitely! This versatile dough works wonderfully for traditional pizzas, stromboli, or even breadsticks. For pizza, you might want to roll it slightly thinner than for calzones.

Storage and Advance Preparation

You can prepare this dough up to 24 hours in advance and store it in the refrigerator, well wrapped in plastic film. Let it come back to room temperature for about 30 minutes before using it.

Baked calzones keep perfectly in the freezer for up to 3 months. You can also freeze your partially baked calzones (15 minutes in the oven) then finish cooking them directly from the freezer by adding 5-7 minutes to the usual cooking time.

This technique is particularly convenient for preparing meals in advance or for large families!

This calzone dough recipe represents the perfect balance between accessibility and authentic results. With just a handful of pantry staples and some attention to detail, you can create restaurant-quality Italian turnovers in your own kitchen.