pizza dough for calzone recipe

Written BySheba G Updated On
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The Best pizza dough for calzone recipe

Perfect Pizza Dough for Calzone

Perfect Pizza Dough for Calzone

4.7 from 949 votes

This simple pizza dough recipe creates a soft, chewy crust that is ideal for calzones. It uses basic ingredients and comes together quickly for a reliable base.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 1/4 teaspoons active dry yeast
1 cup warm water (110°F)
1 tablespoon sugar
3 cups all purpose flour
1 teaspoon salt
2 tablespoons olive oil

👨‍🍳Directions

1In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
2In a large mixing bowl, whisk together the flour and salt.
3Add the yeast mixture and olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms.
4Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic.
5Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm place for 1 hour until doubled in size.
6Punch down the dough and divide into 4 equal portions. Roll each portion into a circle about 8 inches wide.
7Fill each circle with your desired fillings, fold over, and crimp the edges to seal.
8Place the calzones on a parchment lined baking sheet. Brush the tops with olive oil.
9Bake at 425°F for 20 to 25 minutes until golden brown. Let cool slightly before serving.

🔧Equipment

Large mixing bowl
Measuring cups and spoons
Wooden spoon or dough whisk
Clean kitchen towel
Baking sheet
Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 8g

📝Notes

For a crispier crust, bake on a preheated pizza stone. You can also substitute whole wheat flour for half of the all purpose flour. The dough can be refrigerated overnight for better flavor.

Watch Video Of How Perfect Pizza Dough for Calzone Works

This pizza dough for calzone is my go to recipe because it is simple, reliable, and always turns out great. It works perfectly for family gatherings or a cozy night in. I hope you give it a try and enjoy making your own calzones at home.

❓ Frequently Asked Questions About Pizza Dough for Calzone

1. Can I use this pizza dough for calzone right after making it?

It is best to let the dough rise for at least 1 hour before shaping. This allows the yeast to work and creates a lighter texture. If you are short on time, you can let it rise for 30 minutes, but the calzones will be denser.

2. How do I prevent my calzone from bursting open while baking?

Make sure to seal the edges well by pressing them firmly or crimping with a fork. Also avoid overfilling the calzone. Leave a small border around the filling so the dough can seal properly.

3. Can I freeze this pizza dough for later use?

Yes, you can freeze the dough after it has risen. Wrap it tightly in plastic wrap and place it in a freezer bag. Thaw in the refrigerator overnight before using. You can also freeze baked calzones and reheat them in the oven.

4. What is the best flour to use for pizza dough for calzone?

All purpose flour works great for this recipe. It gives a good balance of chewiness and tenderness. Bread flour will produce a chewier crust, while whole wheat flour can be used for a nuttier flavor and more fiber.

5. How do I store leftover calzones?

Store leftover calzones in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for about 10 minutes. This helps restore the crispiness of the crust.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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