Description
This soft and chewy calzone dough recipe is easy to make with pantry staples like flour, yeast, olive oil, and water. Perfect for weeknight dinners or weekend cooking with kids, the dough bakes into golden crusts that hold all your favorite fillings. Make ahead, freeze, or customize, it’s beginner-friendly and totally delicious!
Ingredients
Ingredients
Dough Base
- 3 cups all-purpose flour
- 1 cup warm water (divided into ½ cup + ½ cup)
- 2¼ teaspoons active dry yeast (1 packet)
- 2 tablespoons olive oil
- 1 tablespoon honey (or sugar)
- 1 teaspoon salt
Optional Add-ins (for extra flavor)
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 tablespoons grated Parmesan
Instructions
Instructions
-
Activate the Yeast
In a small bowl, mix ½ cup warm water with the yeast and honey. Let it sit for 5 minutes until foamy. -
Mix the Dough
In a large mixing bowl, combine the remaining ½ cup of warm water, olive oil, salt, and 1 cup of flour. Mix until smooth. -
Combine the Mixtures
Add the yeast mixture to the flour mixture and stir well. Gradually add the rest of the flour, 1 cup at a time, until the dough comes together. -
Knead the Dough
Place the dough on a floured surface. Knead for about 8 minutes until it becomes smooth, soft, and elastic. -
Let the Dough Rise
Transfer the dough to a lightly oiled bowl. Cover and let it rise in a warm place for 1 hour, or until it doubles in size. -
Shape and Fill the Dough
Once risen, divide the dough into 4 equal pieces. Roll each piece into a circle and fill with your favorite ingredients. Fold and seal edges. -
Bake the Calzones
Preheat the oven to 400°F (200°C). Place calzones on a baking sheet and bake for 15 to 20 minutes or until golden brown.
Notes
- For extra crispy bottoms, preheat your baking sheet in the oven before placing the calzones on it.
- Dough can be refrigerated for up to 3 days or frozen for 3 months.
- Avoid overfilling to prevent tears in the dough.
- Brush the tops with olive oil or egg wash for a golden finish.
- Let baked calzones rest 5 minutes before slicing to keep the fillings intact.
- You can use whole wheat flour (50/50) for a more hearty dough.
- Prep Time: 15
- Cook Time: 20
- Category: Lunch
- Method: Baking
- Cuisine: Italian
Keywords: calzone dough, calzone dough recipe, homemade calzone, Italian dough, easy calzone dough, stuffed bread, pizza crust, dinner dough recipe