How to Make the Best Calzone Dough Recipe – So Easy!

Combine warm water, yeast, and sugar in a small bowl. Let sit for 5 minutes until foamy to activate the yeast.

In a large mixing bowl, whisk together all-purpose flour, bread flour, and salt until well combined.

Pour the yeast mixture into the flour bowl, then add the 15ml olive oil.

Mix with a wooden spoon or your hands until all flour is incorporated and you have a shaggy dough with no dry flour remaining.

Transfer dough to a clean work surface and knead for 8-10 minutes until smooth and elastic. The dough should feel slightly sticky but manageable.

Shape the dough into a tight ball and place it in a lightly oiled bowl, turning to coat all sides with oil.

Cover the bowl with plastic wrap or a damp kitchen towel and let rise at room temperature for 2 hours until roughly doubled in size.

After the first rise, gently press down the dough to release gases and fold it over itself a few times to strengthen the gluten.

Re-cover the bowl and refrigerate the dough for at least 16 hours, or up to 48 hours for enhanced flavor development.

Remove dough from refrigerator 30 minutes before use to allow it to come to room temperature slightly.

Divide the dough into 4 equal portions by weight, roughly 200g each.

Shape each portion into a tight ball by folding the edges toward the center and rolling it against the work surface with your hands cupped around it.

Let the shaped balls rest on a lightly floured surface for 15-20 minutes before shaping into calzones.

When ready to fill and shape, gently stretch each dough ball into a thin circle about 8-10 inches in diameter, working from the center outward.

Add your desired fillings to one half of the circle, leaving a ½-inch border around the edges.

Fold the dough in half over the filling to create a half-moon shape, then press and seal the edges firmly by crimping with your fingers or a fork.

Place shaped calzones on a parchment-lined baking sheet and let proof for 30-45 minutes at room temperature until puffy.

Preheat your oven to 475°F (245°C) about 15 minutes before baking.

Brush each calzone lightly with olive oil and make 2-3 small steam vents in the top with a sharp knife.

Bake for 18-22 minutes until the crust is golden brown and crispy, rotating the baking sheet halfway through cooking.

Remove from oven and let cool for 3-5 minutes before serving to allow the filling to set slightly.