Calzone Dough Recipe

In the bowl of a stand mixer, combine the lukewarm water with the honey, and stir to incorporate. Stir the yeast into the water/honey until it begins to dissolve. Set aside until the yeast becomes foamy, about 8-10 minutes.

Add the flour, salt, and oil to the foamy yeast. Stir with the dough hook from the stand mixer until a shaggy dough forms.

Place the dough hook and bowl on the stand mixer and knead on medium speed until a smooth elastic dough forms, fully releasing from the bowl's sides. 4-5 minutes.

Remove the dough from the bowl and drizzle olive oil into it. Place the dough back in the bowl and turn it to coat in the oil. Wrap with plastic wrap and allow the dough to double for 1 hour, in a draft-free and warm area.

Once the calzone dough has doubled, punch it down and portion it out into 4 equal portions of dough. Form the dough into 4 round balls, place them onto a parchment-lined baking sheet, and cover them with plastic wrap. Allow the dough balls to proof, once again, for 30 minutes.

Once proofed, roll each dough ball into a circle that's roughly 8 inches on a lightly floured surface. Then spoon 2-3 tablespoons of marinara sauce into the center of the dough. Fill with ricotta, mozzarella, Italian meats, and veggies your liking.