Homemade Calzone Dough Recipe2020-02-18
Homemade Calzone Dough Recipe
I made this Homemade Calzone Dough Recipe yesterday and the kids loved it. The day before I made some homemade marinara sauce and had some leftover that I thought would be good for Calzones.
There are different ways you can make Calzone dough. This dough recipe is a white roll dough recipe. You can use a pizza dough, bread dough, I have even used pie crusts before. Some will say that a real Calzone does not have the sauce inside it, you dip the baked Calzone in the sauce. I myself prefer adding some sauce inside the Calzone before folding it up and baking it and I still dip it in extra sauce.
A few tips while preparing your dough:
- When you are mixing the flour and water mixture and you are not sure if you have enough flour in it you can test it out once the flour is blended good, you just take a small amount of the dough and try rolling it in your hands and if it sticks to your hands you need more flour.
- Your water for the yeast should be warm, I test it out by how it feels to my touch. If it feels just a little warmer than room temperature it is good for me.
- You can freeze the dough for a later time. I will sometimes freeze the dough in a big ball or sometimes freeze in small balls, you could even roll the dough out and freeze it like that. Then when you have a craving for a Calzone your dough just needs to thaw.
- I use a well floured surface when rolling the dough so it does not stick to the surface or the rolling pin.
- 1 1/2 cups warm water
- 1 tablespoon active dry yeast
- 2 tablespoons sugar or honey or maple syrup
- 2 tablespoons olive oil
- 3 1/2 to 4 cups flour
Add the yeast and sugar to your stand mixer bowl. Pour the warm water in and let stand3 - 5 minutes until foamy and bubbly.
Add the oil and 2 cups of flour. Start mixing using the dough hook on your stand mixer. Add a third cup of flour and let mix until the flour and water mixture are combined. Add more flour as needed when mixing. You want the dough to not be too sticky to the touch and the dough should not stick to the sides of the bowl as mixing. Knead the dough for 4 to 5 minutes with the mixture or by hand for approx. 9 minutes.
Lightly grease a bowl and put the dough into the bowl and roll around bowl so the dough is covered in the oil from the bowl. Cover the bowl and let rise until doubled in size.
Gently punch down the dough and turn it out onto a floured surface.
Depending on how many Calzones or how big or small you are making them, divide your dough accordingly and roll each piece of dough into a ball. Roll each dough ball into the desired thickness and diameter.
Preheat oven to 425 degrees.
Add the filling ingredients of your choice and top with cheese and sauce to one half of the rolled out dough. Gently fold over the other half and pinch the sides together.
You can brush on a little oil to the outside of the Calzone if you wish a little crispier crust.
Once oven is heated, bake the Calzones until lightly browned. Remove from oven and let them sit on a wire rack for a few minutes until cooled enough to eat. Placing on wire rack keeps the bottom from going soggy while cooling.
Here is the stand mixer I used and some of the other pieces of kitchen accessories required for the recipe: