Calzone dough

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15 min


8 calzones, about 1 lb (500 g)

* PLUS Standing Time: 10 minutes


  • 1 cup lukewarm water
  • 1/2 tsp granulated sugar
  • 1 tbsp active dry yeast
  • 1 tbsp olive oil
  • 2 1/2 cups all-purpose flour
  • 3/4 tsp salt


  • Pour lukewarm water into a 2-cup (500-mL) measure or medium-size bowl. Water should feel warm to the touch. (If too hot, it will kill yeast.) Stir in sugar until dissolved. Sprinkle with yeast but do not stir. Let stand at room temperature until yeast is foamy. This will take 5 to 10 minutes. Then, add oil and stir until evenly mixed.
  • Place 2 cups flour and salt in a food processor. Whirl until mixed. With machine running, gradually pour in yeast mixture. Then, with machine still running, gradually add remaining flour through feed tube, 1 tablespoon at a time, until dough starts to come away from sides of bowl and forms a ball. All flour may not be needed. Remove dough from food-processor bowl.
  • Form dough into a ball and place on a lightly floured surface. Knead for about 2 minutes. Then, form into a smooth ball. Place in a greased bowl and cover with greased waxed paper and a damp cloth.
  • Let rise in a warm place until almost doubled in size, about 1 hour. Then, punch down. Use for making calzone or roll out into pizza crust or focaccia. If not using dough right away, wrap well and refrigerate for up to 2 days or freeze for up to 1 month. Defrost in the refrigerator.

Nutrition (per serving)

  • Calories
  • 161,
  • Protein
  • 4.4 g,
  • Carbohydrates
  • 30.5 g,
  • Fat
  • 2.1 g,

Besides using to make calzone (pocket-style pizza), this satiny easy-to-shape dough is also perfect for making homemade pizza and focaccia, a flat Italian bread