pizza calzone dough recipe

Written ByJenny Smyth Posted on
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The Best pizza calzone dough recipe

I’ve been making this pizza calzone dough recipe for years, and it’s still a favorite in our household. The combination of a crispy crust and gooey cheese is hard to resist, and the best part is that it’s incredibly easy to make.

I love that this recipe is a great way to get my family involved in the kitchen, whether it’s making individual calzones or working together to assemble the ingredients. The kids love helping with the toppings, and I appreciate how versatile this recipe is – we can use it for everything from quick weeknight dinners to special occasion meals.

One of the things I appreciate most about this recipe is how healthy it is – with whole wheat flour and plenty of vegetables, we can feel good about what we’re putting into our bodies. Plus, it’s a great way to use up leftover ingredients and reduce food waste.

I’ve also found that this recipe freezes beautifully, so we can make a batch and store it for later. It’s been a staple in our household for years, and I’m excited to share it with you.

Pizza Calzone Dough

4.7 from 1049 votes

A versatile and easy-to-make dough for calzones, yielding a crispy yet chewy crust. Perfect for stuffing with your favorite fillings, this recipe ensures a golden-brown finish every time.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough

3 cups all-purpose flour
1 packet active dry yeast (2 1/4 tsp)
1 tsp sugar
1 tsp salt
1 cup warm water (110°F)
2 tbsp olive oil

👨‍🍳Directions

1In a small bowl, combine the warm water and sugar, then sprinkle the yeast on top.
2Let it sit for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
3In a large mixing bowl, whisk together the flour and salt.
4Make a well in the center, then pour in the yeast mixture and olive oil.
5Stir with a wooden spoon until a shaggy dough forms.
6Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
7The dough should spring back when pressed gently with a finger.
8Place the dough in a lightly oiled bowl, turning to coat.
9Cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.
10Punch down the dough and divide it into 4 equal portions.
11On a floured surface, roll each portion into a 8-inch circle about 1/4 inch thick.
12Preheat the oven to 425°F.
13Fill each dough circle with your desired calzone fillings, fold over to form a half-moon, and crimp the edges to seal.
14Place on a parchment-lined baking sheet.
15Bake for 20 to 25 minutes until the calzones are golden brown and puffed.
16Let cool for 5 minutes before serving for best texture.

🔧Equipment

Large mixing bowl
Wooden spoon
Clean kitchen towel
Baking sheet
Parchment paper
Rolling pin

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 590mg🌾Total Carbs: 54g🥦Dietary Fiber: 2g🍬Sugars: 1g🥩Protein: 8g

📝Notes

For a softer crust, add an extra tablespoon of olive oil. Ensure water is not too hot or it will kill the yeast.

Watch Video Of How Pizza Calzone Dough Works

This pizza calzone dough recipe has been a staple in our household for years – and for good reason: it’s easy to make ahead of time (just freeze those assembled calzones!)

, reheats beautifully (try microwaving at 20-second intervals until crispy), and tastes amazing every time.

Whether we’re looking at quick weeknight meals or special occasion celebrations (like holiday gatherings), this versatile recipe always delivers.

❓ Frequently Asked Questions About Pizza Calzone Dough

1. What type of flour works best for pizza calzone dough?

Bread flour gives the best chewy texture because it has more protein. All purpose flour also works well and makes a softer dough. You can use a mix of both for a balanced result.

2. Can I make the dough ahead of time?

Yes, you can make the dough up to two days in advance. Just let it rise, punch it down, and store it covered in the refrigerator. Take it out about 30 minutes before rolling to let it come to room temperature.

3. Why is my calzone dough tough?

Tough dough usually means you overworked it or added too much flour. Knead just until smooth and use a light touch when rolling. Letting the dough rest before shaping also helps keep it tender.

4. Can I freeze the calzone dough?

Absolutely. After the first rise, divide the dough into portions and wrap each tightly in plastic wrap. Freeze for up to three months. Thaw overnight in the fridge before using.

5. How do I prevent the calzone from leaking while baking?

Make sure to seal the edges well by pressing firmly with your fingers or a fork. Do not overfill the calzone. Leave a half inch border around the filling. Also, brush the edges with egg wash before sealing to help them stick together.

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