Tuesday, June 12, 2012

Basic Calzone Dough Recipe

The other day, I mentioned making calzones, and today I thought I would share the dough and method.  It's been a while since I've seen the original recipe, but I think it came from allrecipes.com.  I have since adapted it and doubled it for my own purposes.

I'll give you the recipe for the dough and the method, but I will leave the filling up to your imaginations.  The barbecue chicken and bacon is very popular here,  as is the sausage-and-pepper combo.

For the dough:

2 packets yeast
2 cups warm water (no higher than 110 or you'll kill the yeast)
1 tablespoon honey
2 tablespoons olive oil

2 teaspoons salt
2.5 cups all-purpose flour
2.5 cups white whole-wheat flour

1 egg, beaten

Combine the yeast, honey, and warm water.  Let sit 10-15 minutes, until frothy.   Add the olive oil.

In a mixing bowl, combine the salt and flour.   Make a well in the middle and pour in the yeast mixture.

Stir to combine.

Turn the dough out onto a floured surface, and with floured hands, knead for 5 minutes.

Oil the mixing bowl and place the dough in and turn to coat.   Let the dough rise for 40 minutes.*

Punch down the dough.  Preheat oven to 375.

Turn dough back onto floured surface and divide in half.  Place one half back in the bowl.  Divide remaining portion into 8 pieces and roll into balls.

Using a floured rolling pin, flatten the balls of dough into 5" rounds (or as close as you can get).

Use the filling of your choice and place a small amount on half of the dough.   Fold the other side over and press sides together.  Crimp with a fork.

Transfer calzone to a greased baking sheet.  Repeat until you have 16 calzones.

Brush each calzone with beaten egg and bake at 375 for 20-25 minutes, one tray at a time.   Dough will be golden brown and will sound hollow when tapped.

* I place the bowl in my oven on the top rack. On the bottom rack, I place a pan of boiled water.  The steam makes a better rising environment.

I refill the pan of boiling water when I start baking.  The steam helps the dough form a nice crust.

All content copyright Brandy Griffin.  This article may not be reproduced without written permission from the author.

No comments: