Calzone Dough the pocket-shaped cousins of pizza, are a culinary delight that originated in Italy. These savory pastries are filled with an abundance of cheese, meats, vegetables, and herbs, creating a symphony of flavors that tantalize the taste buds. While calzones can be purchased from pizzerias and restaurants, there’s nothing quite as satisfying as crafting them from scratch, starting with the dough.
Making calzone dough is an art form that requires patience, precision, and a touch of passion. The result is a dough that’s soft, pliable, and perfectly suited for encasing your delectable fillings. Embark on this culinary journey with us as we guide you through the steps of creating the perfect calzone dough, transforming your kitchen into a haven of Italian aromas and flavors.
Calzone dough is a good source of carbohydrates, protein, and fiber. It also contains essential vitamins and minerals, including iron, calcium, and vitamin B12. The nutritional value of the calzones will vary depending on the specific fillings used.
Calzone Dough
Ingredients
For the dough
- 1 cup 240 ml warm water (105-115°F)
- 1 teaspoon 7 g active dry yeast
- 1 tablespoon 15 ml olive oil
- 1 tablespoon 12 g honey
- 1 teaspoon 5 g salt
- 3 cups 360 g all-purpose flour, plus more for dusting
For the filling
- 1 cup 240 ml pizza sauce
- 1 cup 150 g shredded mozzarella cheese
- 1/2 cup 75 g pepperoni slices
- 1/4 cup 40 g sliced mushrooms
- 1/4 cup 40 g chopped onions
- 1/4 cup 30 g sliced black olives
- 1 tablespoon 15 ml dried oregano
Instructions
- Activate the yeast: In a large bowl, combine the warm water, yeast, olive oil, honey, and salt. Stir gently to dissolve the yeast and honey. Let the mixture stand for 5-10 minutes until foamy.
- Incorporate the flour: Gradually add the flour to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Rise and rest: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours until doubled in size.
- Divide and shape: Punch down the dough to release the air. Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a 12-inch circle.
- Fill and seal: Spread a quarter of the pizza sauce over half of each dough circle. Top with mozzarella cheese, pepperoni, mushrooms, onions, olives, and oregano. Fold the dough over the filling, forming a half-moon shape. Crimp the edges tightly to seal the calzone.
- Egg wash and bake: Preheat the oven to 400°F (200°C). In a small bowl, whisk together 1 egg and 1 tablespoon of water. Brush the egg wash over the calzones. Bake for 15-20 minutes until golden brown and the cheese is melted and bubbly.
- Rest and serve: Let the calzones rest for 5 minutes before slicing and serving. Enjoy the warm, gooey goodness of homemade calzone dough!
Notes
Nutrition
With these tips and the recipe provided, you’re well