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

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.

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


  • 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)

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  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.


  • 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. 
© Author: Rachel Tiemeyer
Cuisine: Italian Method: Baked