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Calzone Dough

Calzone Dough

Calzones, the pocket-shaped cousins of pizza, are a culinary delight that originated in Italy.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert
Cuisine Italian
Servings 4
Calories 500 kcal

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

Tips for Success
Use warm, not hot, water to activate the yeast. Hot water can kill the yeast.
Knead the dough until it is smooth and elastic. This will help to develop the gluten, which will give the calzones a chewy texture.
Let the dough rise in a warm place. A warm oven with the light turned on is a good option.
Don't overfill the calzones. Too much filling can make them difficult to seal and can cause them to burst open during baking.
Brush the calzones with egg wash before baking. This will give them a golden brown crust.
Let the calzones rest for a few minutes before slicing. This will allow the cheese to set and will make them easier to handle.

Nutrition

Calories: 500kcal
Keyword Calzone dough
5 from 1 vote
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