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Home Recipe Index Pasta and Pizza

Calzone Dough Recipe

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Rachel Tiemeyer
By: Rachel TiemeyerPosted: 5/17/23Updated: 5/25/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

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.

calzones being washed with egg wash
baked calzones

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!

Contents hide
Ingredients Needed
How to Make Calzone Dough
Can You Freeze Calzone Dough?
Recipes Using Calzone Dough
Calzone Dough Recipe

Ingredients Needed

The ingredients in homemade calzone dough recipe are simple. I bet you have most in your pantry already!

  • Active dry yeast
  • Sugar
  • Olive Oil
  • Honey
  • Salt
  • 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.

White whole wheat flour

How to Make Calzone Dough

Many people shy away from making 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.

yeast, water, and sugar in a stand mixer
yeast that has proofed in a stand mixer bowl

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.

oil added to yeast mixture in a stand mixer bowl
flour added to wet ingredients in a stand mixer bowl

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.

calzone dough in a bowl before it rises
a calzone or pizza dough ball that has risen in a bowl

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.

dough divided into eight equal portions
small calzone dough balls
calzone dough rolled out with a rolling pin

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.

calzone dough in a freezer bag

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:

  • Cheese Calzones
  • Pepperoni Calzones
  • Pizza Stromboli
baked calzones

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Calzones on baking sheet after being baked with parmesan and parsley sprinkled on top

Calzone Dough Recipe

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.

Yield: 1 large dough ball (enough for 8 calzones) 1x
Prep: 45 minutesCook: 0 minutesTotal: 45 minutes
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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

  1. 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.
  2. 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.
  3. 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.

Equipment

Glass Measuring Bowl

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Rolling Pin

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Measuring Cups

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© Author: Rachel Tiemeyer
Cuisine: Italian Method: Baked

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Photos and video by Whitney Reist of Sweet Cayenne.

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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