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Calzone pizza dough - Image 3

Perfect Calzone Dough

A professional, tested recipe for a sturdy yet tender calzone dough that bakes up crisp and golden, perfectly designed to hold a generous, saucy filling without getting soggy.
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Prep Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups warm water 105-110°F (40-43°C) - crucial for yeast activation
  • 2 1/4 tsp active dry yeast one standard packet
  • 1 tsp granulated sugar to feed the yeast
  • 3 1/2 cups bread flour plus more for dusting; higher protein creates better structure
  • 2 tbsp olive oil plus more for coating the bowl
  • 1 1/2 tsp fine sea salt added after the flour to protect the yeast

Equipment

  • Stand mixer with dough hook (or a large bowl for hand kneading)
  • Digital kitchen scale (highly recommended for accuracy)
  • Large mixing bowls
  • Plastic wrap or damp kitchen towel
  • Rolling pin
  • Parchment paper
  • Baking sheet or pizza stone

Method
 

  1. In a liquid measuring cup, combine the warm water, yeast, and sugar. Stir gently and let sit for 5-7 minutes until foamy and creamy. This 'proofing' step confirms your yeast is alive and active.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the bread flour and salt. With the mixer on low, slowly pour in the yeast mixture and olive oil. Mix until a shaggy dough forms, about 2 minutes.
  3. Increase the mixer speed to medium and knead for 6-8 minutes. The dough is ready when it pulls cleanly away from the sides of the bowl, is smooth, and passes the 'windowpane test' (you can stretch a small piece thin enough to see light through without tearing).
  4. Lightly oil a large bowl. Form the dough into a smooth ball, place it in the bowl, and turn to coat in oil. Cover tightly with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free place for 60-90 minutes, or until doubled in size.
  5. Punch down the risen dough to release air bubbles. Turn it out onto a lightly floured surface and divide into 4 equal pieces (about 8 oz each). Shape each into a tight ball, cover, and let rest for 15 minutes before rolling out and filling. This 'bench rest' relaxes the gluten for easier shaping.

Notes

Chef's Tips:
• For best flavor, let the dough cold-ferment in the refrigerator overnight. After the first rise, punch down, place in an oiled container, cover, and refrigerate for up to 72 hours.
• The most common mistake is rolling the dough too thin. Aim for 1/4-inch thickness to support the filling without tearing.
• Brush the sealed calzone with an egg wash (1 egg + 1 tbsp water) before baking for a deep golden, glossy crust.
Food Safety:
• Ensure water for yeast is between 105-110°F. Too hot will kill the yeast; too cold won't activate it.
• Do not leave dough to rise in an area above 85°F (29°C) as it can over-ferment and develop off-flavors.