Impasto del Calzone (Calzone Dough)

From my own personal experience, let me show you how I make this classic dough.

Key Considerations When Making Calzone Dough:

1. Flour Selection:
   • Opt for high-quality all-purpose or ’00’ flour for a tender and elastic dough.
2. Yeast Activation:
   • Ensure yeast is fresh and properly activated in warm water (about 37°C) to promote optimal rising.
3. Kneading Technique:
   • Knead the dough until smooth and elastic, typically for 8-10 minutes, to develop gluten structure.
4. Dough Hydration:
   • Maintain appropriate hydration; the dough should be slightly tacky but not overly sticky. Adjust with small amounts of flour or water as needed.
5. Rising Environment:
   • Allow the dough to rise in a warm, draft-free area until it doubles in size, usually 1 to 1.5 hours.
6. Avoid Overfilling:
   • Overfilling can cause the calzone to burst during baking. Keep fillings moderate and ensure edges are clean before sealing.
7. Sealing the Edges:
   • Properly sealing the calzone is crucial to prevent fillings from leaking during baking. Crimping the edges with a fork can help secure the seal.
8. Preheating the Baking Surface:
   • Preheat the oven to 220°C (428°F) and use a preheated baking stone or sheet to achieve a crisp crust.
     The Three Bite Rule
9. Monitoring Bake Time:
   • Bake calzones for 15-20 minutes or until golden brown. Overbaking can result in a dry crust.

By adhering to these guidelines, you’ll craft a calzone dough that’s both delicious and structurally sound, enhancing your overall culinary experience.

Ingredients:

• 500 g all-purpose flour
• 300 ml warm water (about 37°C)
• 7 g active dry yeast
• 10 g salt
• 1 tsp sugar
• 2 tbsp olive oil
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Calzone (Calzone Dough) now.

Recipe Overview

Preparation Time: 20 minutes

Cook Time: 15-20 minutes (baking time for filled calzones)

Resting Time: 1.5 to 2 hours (for dough rising)

Total Time: Approximately 2.5 to 3 hours

Ease of Cooking: Easy

Servings: Makes 4 medium-sized calzones

Calories: Approximately 300 kcal per calzone (dough only)

Cost of Ingredients: Economical

Cuisine: Italian

Course: Main Course

Equipment Needed:

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or dough whisk
• Clean kitchen towel or plastic wrap
• Baking sheet
• Parchment paper (optional)
• Rolling pin
• Oven
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Calzone (Calzone Dough) now.

Step-by-Step Guide:

1. Activate the Yeast:
   • In a small bowl, combine warm water and sugar. Stir in the active dry yeast and let it sit for about 5-10 minutes until frothy. This indicates the yeast is active.
2. Prepare the Dry Ingredients:
   • In a large mixing bowl, combine the flour and salt. Mix well to distribute the salt evenly.
3. Combine Wet and Dry Ingredients:
   • Create a well in the center of the flour mixture. Pour in the yeast mixture and olive oil. Using a wooden spoon or dough whisk, gradually incorporate the flour into the wet ingredients until a shaggy dough forms.
4. Knead the Dough:
   • Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour; if too dry, add a teaspoon of water at a time.
5. First Rise:
   • Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free area for 1 to 1.5 hours, or until it has doubled in size.
6. Divide the Dough:
   • Gently punch down the risen dough to release air. Transfer it to a floured surface and divide it into four equal portions. Shape each portion into a ball.
7. Shape the Calzones:
   • On a floured surface, roll out each dough ball into a circle about 20 cm in diameter.
8. Fill and Seal:
   • Place your desired fillings on one half of each dough circle, leaving a 2 cm border. Fold the other half over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork to ensure they are well sealed.
9. Prepare for Baking:
   • Preheat your oven to 220°C (428°F). Place the calzones on a baking sheet lined with parchment paper. Optionally, brush the tops with olive oil for a golden finish.
10. Bake:
    • Bake in the preheated oven for 15-20 minutes, or until the calzones are golden brown.
11. Cool Slightly and Serve:
    • Allow the calzones to cool for a few minutes before serving, as the fillings will be very hot.

Variations and Tips:

• Whole Wheat Dough: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
• Gluten-Free Option: Use a gluten-free flour blend suitable for yeast doughs. Note that the texture may differ from traditional dough.
• Vegan Dough: This dough is naturally vegan. Ensure that your fillings are also plant-based to accommodate a vegan diet.
• Filling Ideas:
  • Classic: Tomato sauce, mozzarella, and basil.
  • Meaty: Ricotta, broccoli, and prosciutto.
    Nonna Paperina
  • Vegetarian: Sautéed spinach, ricotta, and sun-dried tomatoes.
• Cooking Methods: While baking is traditional, calzones can also be fried for a different texture. Ensure the oil is at the correct temperature (about 180°C or 356°F) to achieve a crispy exterior without becoming greasy.
  • > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Calzone (Calzone Dough) now.

Notes:

• Dough Texture: The dough should be soft and slightly tacky but not sticky. Adjust with small amounts of flour or water as needed during kneading.
• Sealing the Edges: Properly sealing the calzone is crucial to prevent fillings from leaking during baking. Crimping the edges with a fork can help secure the seal.
• Avoid Overfilling: Overfilling can cause the calzone to burst during baking. Keep fillings moderate and ensure edges are clean before sealing.

Nutritional Information per Serving (Dough Only):

Note: These values are approximate and can vary based on specific ingredient brands and measurements.