Calzone, the iconic Italian stuffed pastry, is loved for its crispy outer crust and delicious fillings. Whether you’re looking to fill it with cheese, meats, or veggies, the foundation of any great calzone lies in its dough. Here’s a detailed guide to making the perfect calzone dough from scratch, ensuring it’s light, crisp, and ready to hold all your favorite ingredients.
Ingredients for Calzone Dough
To start, gather these basic ingredients:
- 1 ¼ cup warm water (around 110°F to activate the yeast)
- 1 tablespoon honey (acts as food for the yeast and adds flavor)
- 2 teaspoons active dry yeast
- 3 cups all-purpose flour
- 1 ½ teaspoons kosher salt
- 2 tablespoons olive oil (divided)
Instructions for Preparing the Dough
- Blooming the Yeast: Combine warm water and honey in a bowl. Stir in the yeast until it dissolves. Set it aside for 8-10 minutes until it becomes foamy. This step is crucial, as it ensures the yeast is active and will help your dough rise properly.
- Mixing the Dough: In a stand mixer or a large bowl, combine the flour and salt. Once the yeast is foamy, add it to the flour mixture, followed by the olive oil. Knead the dough for about 4-5 minutes on medium speed until smooth and elastic.
- First Rise: Remove the dough from the bowl, lightly oil the bowl with olive oil, and place the dough back in. Cover with plastic wrap or a damp cloth and let it rise in a warm, draft-free area for about an hour, or until it has doubled in size.
- Portioning the Dough: Once the dough has risen, punch it down to release the air. Divide it into 4 equal portions, forming each into a smooth ball. Allow the dough balls to rest and rise again for about 30 minutes.
Tips for Success
- Temperature Control: The water temperature is vital for activating the yeast. If it’s too hot (over 110°F), the yeast will die, and the dough won’t rise. Use a thermometer to ensure accuracy.
- Flour Consistency: All-purpose flour works well, but you can also experiment with bread flour for a slightly chewier texture.
- Olive Oil: Use a light olive oil to avoid overpowering the flavor of the dough. Some variations include using vegetable oil or avocado oil for a more neutral taste.
Making the Calzone
Once your dough is ready, you can proceed to fill and bake your calzones:
- Roll Out the Dough: On a lightly floured surface, roll each dough ball into an 8-inch circle. Be careful not to overwork the dough, as it can become tough.
- Filling: Spread a small amount (2-3 tablespoons) of marinara sauce on one half of the dough, leaving a small border. Add your choice of fillings—classics like mozzarella, ricotta, pepperoni, or sautéed vegetables work well.
- Sealing: Fold the dough over the fillings, creating a half-moon shape. Press the edges firmly to seal, and crimp them with a fork for added security.
- Baking: Transfer the calzone to a baking sheet and brush with olive oil. To avoid sogginess, cut a few slits in the top to allow steam to escape. Bake in a preheated oven at 475°F for 12-15 minutes, or until golden brown.
Additional Tips
- Crispy Crust: Brushing both the top and bottom of the calzone with olive oil before baking ensures a crispy crust. You can also sprinkle a little Parmesan cheese on top for extra flavor.
- Prevent Sogginess: Preheat your oven fully before baking, and ensure the filling isn’t too wet. If necessary, drain excess liquid from vegetables or meats.
- Cornmeal Technique: If you’re using a pizza stone or steel, dust the surface with cornmeal to prevent the calzone from sticking.
Variations and Adjustments
- Rapid Rise: If you’re short on time, use rapid-rise yeast for quicker results, though traditional yeast is preferred for its flavor development.
- Overnight Dough: For an even better texture and taste, let the dough rest in the refrigerator for 24 hours before using. This slow fermentation enhances the flavor.
- Dough-Freezing Option: You can also freeze the dough after the first rise. Thaw it in the fridge overnight, then allow it to come to room temperature before rolling out.
Conclusion
Mastering the art of making calzone dough from scratch is a rewarding endeavor. With the right ingredients and careful attention to each step, you’ll create a dough that’s perfect for stuffing with your favorite fillings. Whether you’re making traditional Italian calzones or putting your own twist on this classic dish, the dough is the key to success.
Experiment with different fillings and serve your calzones with dipping sauces like marinara or pesto for a complete meal. Enjoy the satisfying crunch of the crust with the gooey, flavorful center, and savor every bite of this Italian classic!
