Calzone Dough Recipe
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In about 45 minutes, you can make this incredibly easy, homemade calzone dough recipe to use right away or later. The best part is that this dough is made with nutritious white whole wheat flour while remaining light and tasty. Freezing instructions included.
Calzone dough is quite simple and cheap to make at home. With just a few pantry ingredients, you’ll be rolling out your own from-scratch Cheese Calzones or Pepperoni Calzones like a pro!
Ingredients Needed
The ingredients in homemade calzone dough recipe are simple. I bet you have most in your pantry already!
Ingredient Note:
- White Whole Wheat Flour – The secret to making a light whole wheat dough is using the white whole wheat flour variety, which is now available in most major grocery stores. Important: If you can’t find that specific kind of flour, use half whole wheat and half unbleached, all-purpose flour instead.
How to Make Calzone Dough
Many people shy away from making calzone dough or Whole Wheat Pizza Dough at home because they think it is a complicated, all-day affair. This couldn’t be further from the truth! Look how easy this is to make in just 45 minutes.
Proof the Yeast
In the bowl of a stand mixer, combine the warm water, yeast, and sugar. Stir and let sit until the yeast starts to foam and bubble, 5 to 7 minutes.
Make the Dough
Add the olive oil, honey, and salt to the bowl and stir. Using the dough hook, turn the mixer on low and add the flour in 1-cup increments until all is added.
Once the dough starts to form, increase the speed to medium. If the dough is too sticky, add a little more flour. Mix for 5 minutes or until the dough is well combined. Scrape down the sides halfway through the mixing time.
Let Dough Rise
Dust the (clean) counter with flour to use as a work surface. Remove the dough and knead on the counter a few times and then form a ball. Place the dough ball in a well-greased bowl, cover loosely with a towel, and let rise for 30 minutes in a warm place.
Time to Use or Store It
At this point, the dough is ready to use for pizza, calzones, or stromboli pizza or to freeze for later use.
If you want to use it later, wrap it in plastic wrap and refrigerate for 2-3 days. See freezing instructions below.
Can You Freeze Calzone Dough?
Yes! This is one of the best parts about homemade calzone dough. It works well to make ahead of time and then pop in the freezer until you want to roll out calzones (or pizza).
TO FREEZE: After assembling your dough and letting it rise, place it in a freezer bag, making sure to squeeze out all excess air before sealing. Alternately, you can divide the dough into smaller dough balls and freeze.
TO PREPARE FROM FROZEN: Thaw the dough in the refrigerator completely. Use within 2-3 days.
Recipes Using Calzone Dough
Now it’s time to use your light, flavorful dough for calzones and more. Make sure to make our easy Homemade Pizza Sauce for dipping, too! Try these recipes:
FAQs
Yes! This is one of the best parts about homemade calzone dough. It works well to make ahead of time and then pop in the freezer until you want to roll out calzones (or pizza). After assembling the dough and letting it rise, place it in a freezer bag, making sure to squeeze out all excess air before sealing. Alternately, you can divide the dough into smaller dough balls and freeze.
Yes, this calzone dough recipe can be used for pizza dough.
No, you can knead the dough by hand. A stand mixer just makes the process quicker and less labor-intensive.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Calzone Dough
In about 45 minutes, you can make this incredibly easy, homemade calzone dough recipe to use right away or later. It’s nutritious yet light and tasty. Freezing instructions included.
Ingredients
- 1 cup warm water (110°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 1/2 teaspoons salt
- 2 1/2 cups white whole wheat flour (or 1 1/4 cups whole wheat flour and 1 1/4 cups unbleached all-purpose flour)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Proof the Yeast: In the bowl of a stand mixer, combine the warm water, yeast, and sugar. Stir and let sit until the yeast starts to foam and bubble, 5 to 7 minutes.
- Make the Dough: Add the olive oil, honey, and salt to the bowl and stir. Using the dough hook, turn the mixer on low and add the flour in 1-cup increments until all is added. Once a dough starts to form, increase the speed to medium. If the dough is too sticky, add a little more flour. Mix for 5 minutes or until the dough is well combined. Scrape down the sides halfway through the mixing time.
- Let Dough Rise: Dust the (clean) counter with flour to use as a work surface. Remove the dough and knead on the counter a few times and then form a ball. Place the dough ball in a well-greased bowl, cover loosely with a towel, and let rise for 30 minutes in a warm place. At this point, the dough is ready to use for pizza, calzones, or stromboli pizza or to freeze for later use. If you want to use it later, wrap it in plastic wrap and refrigerate for 2-3 days.
Notes/Tips
- The secret to making a light whole wheat dough is using the white whole wheat flour variety, which is now available in most major grocery stores. Important: If you can’t find that specific kind of flour, use half whole wheat and half unbleached, all-purpose flour instead.
- This recipe can also be used as pizza dough.
Photos and video by Whitney Reist of Sweet Cayenne.
Great recipe! Thanks 😊
So glad you enjoyed this recipe. Thanks for leaving a review Greg.
What temperature should it be baked at?!
Hi Brian. That depends on what you are doing with it. Our Calzone recipe calls for a 400°F oven while our Stromboli recipe uses a 375°F oven. If you navigate to those recipes specifically, you’ll see baking temperatures, times, and other instructions and tips.
Could you swap instant yeast for active dry yeast? If so, how would the directions change? Thank you!
Hi Hunter. We haven’t tested it with instant yeast. I would just follow the directions on the yeast package through the proofing stage and then go from there. Report back and let us know how it goes if you do try it.
I have just completed letting the dough rise. Now I’m refrigerating the dough for a couple of hours until I make the calzones. Can I just continue making calzones or do I need to let the dough warm up and or rise again first?
You should be good to go ahead and make them with the cool dough.
Although it will re-rise a little as it sits out and warms up. I’ve done both ways.
This is my go-to recipe for calzones. My husband and I both LOVE buffalo chicken calzones & this dough is it. Super easy to follow & to prepare. It is also flop-proof, you can be guaranteed to get the yummiest calzone dough every time!
So glad to hear this Chris. And your buffalo chicken calzones sound delicious! Thank you for leaving a review.
I only had cake flour available so my dough was a lot softer. In stead of using honey, I added another teaspoon of sugar to the yeast. I mixed the dough by hand and it was a very easy dough to work with. After rising for 30 minute the dough was really soft, it needed a bit flour to be able to roll it out. I had cooked mince, and cut cheddar cheese slices using a potato peeler. My mince had to much moisture in it, so I had trouble closing the edges of the pastry. I baked the calzone for 15 minutes. My elderly mother loved the pastry, and wants beef pies made with the pastry. This is a very versatile, economical, easy to make dough with a great taste. Do you have any recipes where this pastry is used with a sweet filling?
Hi Zelda. So glad this turned out for you. We have not made any with a sweet filling. What a fun idea! Let us know what other combinations you come up with and how they turn out. 🙂
Comes out perfect every time! Thanks for the easy DIY recipe.
Agreed. It’s my go-to recipe for all things pizza related!