Ultimate Calzone Dough
This Ultimate Calzone Dough is a game changer for any home cook! Designed for use in a bread machine, this simple set-it-and-forget-it recipe produces a perfect, airy dough that's ideal for encasing your favorite fillings. Whether you prefer classic cheese and pepperoni or adventurous gourmet ingredients, this dough serves as the perfect base. Plus, if you're not ready to bake right away, the dough will keep well in the refrigerator for up to six days. Just pop it in a ziplock bag sprayed with cooking oil after the first rise, and you're good to go! Enjoy the satisfaction of homemade calzones without the hassle.
4
Servings
140
Calories
9
Ingredients
Ingredients
sugar
1 3/4 tablespoons (granulated)
kosher salt
2 teaspoons (fine)
olive oil
1 tablespoon (extra virgin)
warm water
3/4 cup (about 110°F (43°C))
all-purpose flour
1 cup (unbleached)
whole wheat flour
1 cup (regular)
cornmeal
1 tablespoon (for dusting)
bread machine yeast
1 teaspoon (instant)
butter
1/2 tablespoon (softened, for greasing)
Instructions
1
Begin by adding the ingredients to your bread machine in the order recommended by the manufacturer.
2
Select the 'Dough' cycle and start the machine.
3
Once the dough cycle is complete, transfer the dough to a mixing bowl that is about half the size of the dough volume.
4
Cover the bowl tightly with plastic wrap to ensure a moist environment for rising.
5
For optimal flavor and texture, refrigerate the dough for 16-24 hours, allowing it to slowly rise.
6
After the resting period, remove the dough from the refrigerator and divide it into two equal portions.
7
On a floured surface, roll each dough portion out to your desired thickness, ready for filling.
8
Fill each dough circle with your choice of ingredients, fold, and seal the edges.
9
Preheat your oven to 500°F (260°C) and place a pizza stone inside if you have one; if not, use a 9x13-inch baking pan.
10
Bake the calzones for approximately 7 minutes, or until they turn a beautiful golden brown.
11
Allow to cool slightly before serving and enjoy!
Nutrition Information
3.5g
Fat
29g
Carbs
4g
Protein
3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Calzone Dough?
The Ultimate Calzone Dough is an easy, bread-machine-ready recipe that creates a perfect, airy base for any homemade calzone fillings.
Can I make this dough in a bread machine?
Yes, this recipe is specifically designed for use in a bread machine using the dough cycle.
How long can I store the dough in the refrigerator?
The dough can be kept in the refrigerator for up to six days if stored in a ziplock bag sprayed with cooking oil.
What is the best way to store the dough after the first rise?
Place the dough in a ziplock bag sprayed with cooking oil and store it in the refrigerator.
How long should the dough rest in the fridge for optimal flavor?
For the best flavor and texture, it is recommended to refrigerate the dough for 16 to 24 hours.
What order should I add ingredients to my bread machine?
You should add ingredients in the specific order recommended by your bread machine manufacturer.
Which bread machine setting should I use?
Select the 'Dough' cycle to prepare this recipe.
What should I do once the dough cycle is finished?
Transfer the dough to a mixing bowl about half the size of the dough volume and cover it tightly with plastic wrap.
How many portions does this recipe produce?
After the resting period, the dough should be divided into two equal portions.
What temperature is required for the oven?
Preheat your oven to 500°F (260°C).
How long do the calzones need to bake?
Bake the calzones for approximately 7 minutes or until they reach a golden brown color.
Can I use a pizza stone for this recipe?
Yes, placing a pizza stone inside the oven during preheating is recommended for the best results.
What can I use if I do not have a pizza stone?
If you do not have a pizza stone, you can use a 9x13-inch baking pan.
What type of flour is used in this recipe?
This recipe uses a combination of unbleached all-purpose flour and regular whole wheat flour.
What temperature should the warm water be?
The water should be approximately 110°F (43°C) for optimal yeast activation.
What kind of yeast is best for this dough?
Instant bread machine yeast is required for this recipe.
How many calories are in one serving of this dough?
There are 140 calories per serving.
What is the fat content per serving?
Each serving contains 3.5g of fat.
How many carbohydrates are in a serving?
There are 29g of carbohydrates per serving.
Does this dough provide any protein?
Yes, there are 4g of protein in each serving.
How much fiber is in the calzone dough?
The dough contains 3g of fiber per serving.
What is the purpose of the cornmeal in the recipe?
The cornmeal is used for dusting the surface or pan to prevent sticking.
What type of oil is used in the dough?
The recipe calls for one tablespoon of extra virgin olive oil.
How many servings does the recipe provide?
The recipe makes 4 servings.
Do I need to grease the bowl for the second rise?
The recipe suggests using butter to grease the bowl or surface as needed.
Can I use granulated sugar?
Yes, the recipe specifically calls for 1 3/4 tablespoons of granulated sugar.
Is fine kosher salt required?
Yes, 2 teaspoons of fine kosher salt are used for seasoning.
How thick should I roll the dough portions?
Roll each portion on a floured surface to your desired thickness.
Can I use this for pizza as well?
While designed for calzones, this airy dough is based on pizza tags and can serve as a versatile base for pizzas.
Should the calzones cool before serving?
Yes, allow the calzones to cool slightly before serving to ensure the fillings set.