I love calzones. This is a very easy and delicious recipe. The dough comes out crispy and chewy at the same time. We fill ours with all sorts of stuff: BBQ sauce w/ chicken, cilantro, and beans; traditional pepperoni, olives, onions, and tomatoes; or an italian basil, parmesean, and ricotta. They all turn out wonderfully. For those of you unfamiliar with calzones, they're an enclosed pizza, so maybe that will spark some ideas.
1 c lukewarm water
2 1/4 t active dry yeast
1 t salt
1/2 t sugar
3 c flour, plus extra for dusting
1 T extra-virgin olive oil
In a bowl, combine the water, yeast, salt and sugar, and stir to dissolve. Set aside for 15 minutes, then add the flour, and mix until smooth. Turn the dough out onto a floured work surface, and knead for 10 minutes, adding more flour if necessary. The dough should feel smooth and elastic. Lightly oil a bowl, and place dough inside. Let rise in a warm place until doubled in size, about 1 hour. Quarter the dough, and shape each piece into a ball. Cover, and let rise another 15 minutes. Makes enough dough for 4 calzones.
Seal by crimping the edges of the dough with your fingers or the times of a fork. Brush calzone with an egg wash (1 egg beaten with 2 teasponns water). Trim the excess dough, make a small incision on the top, and bake until golden, 18 to 20 minutes.
21 comments:
This dough was outstanding! It had just the right amount of chew and sweetness to it. Perfect for calzones!
Easy and delicious. A new "standby" for when the cupboard is sparse.
I found that 1 C. water was not enough to form a ball. I'm not sure how much more I added, but maybe 1/4 C. We'll see how it turns out, but we're all excited to try it!
This recipe is amazing. Just made it for the first time after craving a good calzone, and... well... yeah. It's a keeper.
Thanks much for sharing, and appeasing my calzone cravings. =)
Just curious what temperature you bake your calzones at? We tried this recipe last night and it was yummy, but our tops didn't brown up and we had to leave them in longer than the recipe called for. We baked them at 350.
when do you add the oil?
Tabitha- You oil the bowl, so dough doesn't stick =)
Yum, turned out great!!!
Thank you!
:)
when do you add stuff in the calzone? When you roll the dough in balls? or after that?
has anyone tried refrigerating it? if so how and did it work out well?
Brittany -- after you let the dough rise for another 15. That's when I did it. I pushed it down then rolled it out. Put my filling one half of it then folded the other half over and crimped with a fork.
Making the dough right now. Cant wait til its finished.Havent made calzones since my oldest was a baby...hes now 13 :)http://cutestdollsever.blogspot.com
For the yeast , 2&1/4 c, packets, tbsp., what.?????,
To answer my own question 2 1/4 means 1 (.25) oz packet of active dry yeast.
I baked mine at 500 until nice and brown. It was fast and amazing with a soft inner layer and crispy outer. Thank you!
Thanx Amy this is the recipe i needed :)
After. I tend to roll it out in 1/2 moon shape. It can get pretty big if it's thin then add your stuff to 1 side then bring other side over and seal.
Worked at a pizza place as a teenaged kid, and got a real hankering for good calzone; since most restaurants in my area don't do the dish justice, figured I'd try to make my own from scratch. With a two modifications this one absolutely hits the spot. First, if you can try using high-gluten or bread flour. Second, unless your yeast is ancient (in which case you should replace it anyways), you don't need more than a teaspoon and a half (a lot of home recipes way overdo it on the yeast, to try to compensate for people using stale yeast or poor proofing conditions). With these changes this was pretty much perfect, the dough handles precisely as I remembered, and the final product was as close to the real thing as I can manage in an underpowered home oven.
Only six years late to this comment 🤣, but thank you! Great adjustments!
What’s the oven temperature?
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