Calzone Dough Recipe

The calzone, often overshadowed by its more popular cousin, the pizza, is a delicious and versatile Italian dish. At its heart, a good calzone relies on a fantastic dough. If you're looking to perfect your calzone dough recipe, you're in the right place. This guide will walk you through creating the ideal dough, ensuring your calzones come out perfectly every time.

Ingredients for the Perfect Calzone Dough Recipe

The foundation of any great calzone is in its dough. Below are the key ingredients you will need:

• 3 1/2 cups of all-purpose flour
• 1 tablespoon sugar
• 2 1/4 teaspoons active dry yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water (about 110°F)
• 2 tablespoons olive oil
• Extra flour for dusting

Having these ingredients on hand is the first step in ensuring that your calzone dough is both authentic and delicious.

Step-by-Step Guide to Making Calzone Dough

Follow these steps closely to ensure that your calzone dough recipe turns out perfect every single time:

1. Activate the yeast: Combine the warm water and sugar in a small bowl and stir until the sugar dissolves. Sprinkle the yeast over the water and let it sit for about 5 minutes until it becomes frothy.
2. Mix the dry ingredients: In a large mixing bowl, combine the flour and salt. Create a well in the center of the dry ingredients.
3. Combine and knead: Pour the frothy yeast mixture and olive oil into the well. Mix the ingredients together until a dough begins to form. Transfer the dough to a lightly floured surface and knead it for about 10 minutes until it is smooth and elastic.
4. Let the dough rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
5. Prepare for baking: Once the dough has risen, punch it down to release the air. Divide the dough into 4-5 equal portions, suitable for individual calzones. Let the dough rest for 10 minutes before using.

Tips and Tricks for the Best Calzone Dough

Perfecting your calzone dough recipe is all about attention to detail and the use of high-quality ingredients. Here are some additional tips to ensure your dough is the best it can be:

• Use high-quality flour: Opt for flour with a higher protein content, like bread flour, which will give your calzone a chewier texture.
• Ensure proper yeast activation: Make sure your water is at the right temperature (around 110°F) to activate the yeast without killing it.
• Kneading is key: Kneading the dough properly helps develop gluten, which is essential for elasticity and texture.
• Don’t rush the rise: Allow enough time for the dough to rise. This helps develop the flavor and texture of the dough.

Guide Steps for Making and Baking Calzones

1. Preheat your oven: Set your oven to 475°F (245°C). A hot oven is crucial for creating a crispy crust.
2. Roll out the dough: On a lightly floured surface, roll each portion of dough into a circle, about 1/4 inch thick.
3. Add your fillings: Place your desired fillings on one half of the dough circle, leaving a small border around the edge. Popular fillings include cheese, meats, and vegetables. Don't overfill!
4. Seal the calzones: Fold the empty half of the dough over the filled half, creating a half-moon shape. Pinch the edges together or use a fork to seal them tightly.
5. Brush with olive oil: Lightly brush the top of each calzone with olive oil. This helps achieve a golden-brown crust.
6. Bake: Place the calzones on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the crust is golden and crispy.
7. Cool and serve: Let the calzones cool for a few minutes before serving. Enjoy with a side of marinara sauce for dipping.

FAQ

Q: Can I make the dough ahead of time?

A: Yes, you can prepare the dough and store it in the refrigerator for up to 24 hours. Just make sure to let it come to room temperature before rolling it out.

Q: Can I freeze calzone dough?

A: Absolutely. After the dough rises, divide it into portions, wrap in plastic wrap and store in a freezer bag. Thaw in the refrigerator overnight before using.

Q: What if I don’t have bread flour?

A: You can use all-purpose flour as a substitute. The texture may be slightly different, but it will still yield a delicious dough.

Tags

calzone dough recipe, homemade calzone dough, pizza dough for calzones, easy calzone dough, Italian dough recipe

References

• King Arthur Baking: Pizza Dough Recipe
• Serious Eats: How to Make Calzone