How To Make Calzone Dough Like A Pro: Tips And Tricks For Incredible Results

Are you yearning to create mouthwatering calzones, but the thought of making the dough intimidates you? Fear not, intrepid chef! This comprehensive guide will empower you with the step-by-step instructions and expert tips you need to craft the perfect dough for your calzone creations.

Ingredients: The Foundation of Flavorful Dough

• 3 cups (360g) all-purpose flour, plus more for dusting
• 1 tablespoon (15g) active dry yeast
• 1 teaspoon (5g) sugar
• 1 teaspoon (5g) salt
• 1 cup (240ml) warm water (110-115°F / 43-46°C)
• 2 tablespoons (30ml) olive oil, plus more for greasing the bowl

Step 1: Activate the Yeast – The Key to Fluffy Dough

In a small bowl, whisk together the warm water, sugar, and yeast. Let stand for 5-10 minutes, or until the yeast is foamy and active.

Step 2: Combine Dry Ingredients – Building the Dough’s Structure

In a large bowl, whisk together the flour and salt. Create a well in the center of the dry ingredients.

Step 3: Unite Wet and Dry – The Dough Takes Form

Pour the activated yeast mixture into the well of dry ingredients. Using a wooden spoon or your hands, gradually mix the wet and dry ingredients together until a dough forms.

Step 4: Knead with Passion – Developing Gluten for Elasticity

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth, elastic, and forms a ball. If the dough is too sticky, add more flour 1 tablespoon at a time. If it’s too dry, add water 1 tablespoon at a time.

Step 5: Rise and Shine – Proofing for Volume

Grease a large bowl with olive oil. Place the dough in the bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

Step 6: Divide and Conquer – Shaping the Calzones

Once the dough has risen, punch it down to release any air bubbles. Divide the dough into two equal pieces. Roll out each piece into a circle about 12 inches (30cm) in diameter.

Step 7: Fill and Fold – Creating Culinary Masterpieces

Place your desired fillings on one half of each dough circle. Fold the other half over the filling and seal the edges by pressing them together with your fingers or a fork.

Baking Bliss: Perfecting the Calzones

• Preheat your oven to 450°F (230°C).
• Line a baking sheet with parchment paper.
• Place the calzones on the prepared baking sheet.
• Bake for 15-20 minutes, or until golden brown and cooked through.

Final Note: A Dough-Making Triumph, Calzones Await

Congratulations, dough-making maestro! You have now mastered the art of creating the perfect dough for calzones. Whether you prefer classic fillings or adventurous creations, this dough will elevate your calzone-making skills to new heights. So gather your ingredients, embrace the dough-making process, and indulge in the delectable rewards of homemade calzones.

What People Want to Know

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use 1 teaspoon (2.5g) of instant yeast. Reduce the rising time to 30 minutes.

Q: How can I make my calzone dough more flavorful?
A: Add herbs, spices, or grated cheese to the flour mixture before adding the wet ingredients.

Q: What should I do if my dough is too sticky?
A: Add flour 1 tablespoon at a time until the dough becomes less sticky. Avoid over-kneading, as this can make the dough tough.

Q: Can I make the dough ahead of time?
A: Yes, you can refrigerate the dough for up to 2 days before using it. Let it come to room temperature for about an hour before rolling it out.

Q: How do I prevent the calzone dough from becoming soggy?
A: Make sure to preheat your oven to the correct temperature and bake the calzones until they are golden brown. Avoid overfilling them with wet ingredients.