Can I Make Calzone Dough Ahead Of Time? The Secret To Effortless Homemade Calzones

Yes, you can make calzone dough ahead of time! Preparing the dough in advance saves time and allows you to enjoy delicious, homemade calzones whenever the craving strikes.

Planning and Preparation

Before you start, consider the following:

• Storage Duration: Calzone dough can be refrigerated for up to 3 days or frozen for up to 2 weeks.
• Quantity: Determine how many calzones you want to make to adjust the dough quantity accordingly.
• Equipment: You will need a large mixing bowl, measuring cups and spoons, and plastic wrap or an airtight container.

Recipe for Calzone Dough

Ingredients:

• 3 cups (360g) all-purpose flour
• 1 teaspoon (5g) salt
• 1 teaspoon (5g) active dry yeast
• 1 cup (240ml) lukewarm water
• 2 tablespoons (30ml) olive oil

Instructions:

1. In a large mixing bowl, whisk together the flour and salt.
2. In a separate bowl, dissolve the yeast in the lukewarm water. Let it sit for 5 minutes until foamy.
3. Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

Storing Calzone Dough

Refrigerating:

• Transfer the dough to a lightly oiled bowl.
• Cover the bowl with plastic wrap and refrigerate for up to 3 days.

Freezing:

• Divide the dough into individual portions.
• Wrap each portion tightly in plastic wrap.
• Place the wrapped dough in a freezer-safe bag and freeze for up to 2 weeks.

Thawing Calzone Dough

Refrigerated Dough:

• Remove the dough from the refrigerator and let it come to room temperature for 1-2 hours before using.

Frozen Dough:

• Transfer the frozen dough to the refrigerator overnight to thaw slowly.
• Once thawed, let the dough come to room temperature for 1-2 hours before using.

Shaping Calzones

Once the dough is thawed, roll it out into a circle about 12 inches (30cm) in diameter. Fill with your desired ingredients, fold in half, and seal the edges.

Baking Calzones

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

Troubleshooting

• Dough is too wet: Add more flour until the dough is no longer sticky.
• Dough is too dry: Add more water, 1 tablespoon at a time, until the dough is smooth.
• Dough is not rising: Make sure the yeast is active and the water is lukewarm.

Tips for Success

• Use warm water to activate the yeast.
• Knead the dough until it is smooth and elastic.
• Let the dough rise in a warm place before shaping and baking.
• Don’t overfill the calzones.

Wrapping Up

Making calzone dough ahead of time is a convenient way to save time and enjoy homemade calzones. By following these steps and tips, you can prepare delicious dough that can be stored and thawed whenever you need it. So, go ahead and experiment with different fillings and make your own mouthwatering calzones!

What You Need to Learn

Q: Can I use bread flour instead of all-purpose flour?
A: Yes, bread flour has a higher protein content, which will result in a chewier dough.

Q: How do I know if the dough is done kneading?
A: The dough is ready when it is smooth and elastic and springs back when you poke it.

Q: Can I let the dough rise overnight?
A: Yes, but be sure to refrigerate the dough after the first rise to prevent over-proofing.