How to Make Pizza Dough for Calzones?
This article provides a detailed guide on crafting the perfect pizza dough for calzones. The key is to create a dough that is both pliable enough to shape and sturdy enough to hold generous fillings without bursting during baking.
The Foundation: Understanding Dough for Calzones
Calzones, those delicious oven-baked pockets of pizza goodness, require a specific type of dough. While similar to regular pizza dough, calzone dough benefits from a slightly different approach to ensure optimal texture and structural integrity. The goal is to create a dough that is elastic enough to be easily folded and sealed, and strong enough to prevent tearing when filled. Using a well-developed gluten structure is paramount.
Benefits of Homemade Calzone Dough
While pre-made dough is readily available, crafting your own offers several advantages:
- Superior Flavor: Freshly made dough has a richer, more complex flavor profile.
- Texture Control: You can adjust the recipe to achieve your desired level of chewiness and crust thickness.
- Ingredient Control: You have complete control over the ingredients, avoiding unwanted additives and preservatives.
- Cost-Effectiveness: Making your own dough can be significantly cheaper than purchasing pre-made options, especially for frequent calzone enthusiasts.
- Customization: You can tailor the dough to your dietary needs or preferences (e.g., gluten-free, whole wheat).
The Calzone Dough Recipe
Here’s a classic recipe for calzone dough:
Ingredients:
- 3 1/2 cups (420g) bread flour, plus more for dusting
- 1 teaspoon instant dry yeast
- 1 teaspoon salt
- 1 1/2 cups (360ml) lukewarm water (around 105-115°F / 40-46°C)
- 2 tablespoons olive oil, plus more for greasing
Instructions:
- Combine dry ingredients: In a large bowl, whisk together the flour, yeast, and salt.
- Add wet ingredients: Add the lukewarm water and olive oil to the dry ingredients.
- Mix the dough: Stir until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. The dough should pass the windowpane test (stretch a small piece of dough thin enough to see light through it without tearing). Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough: Gently punch down the dough to release the air.
- Divide and shape: Divide the dough into 4-6 equal portions, depending on your desired calzone size.
- Second rise (optional): For a lighter, airier crust, let the dough balls rest, covered, for another 15-30 minutes.
- Roll out the dough: Roll out each portion into a circle approximately 10-12 inches in diameter.
- Fill and seal: Fill one half of the circle with your desired fillings, leaving a 1-inch border. Brush the border with water or an egg wash. Fold the other half of the dough over the filling and crimp the edges tightly to seal, using a fork if desired.
- Bake: Place the calzones on a baking sheet lined with parchment paper. Brush with olive oil or an egg wash. Cut a few slits in the top of each calzone to allow steam to escape. Bake in a preheated oven at 450°F (232°C) for 15-20 minutes, or until golden brown and cooked through.
Essential Tips for Success
- Use Bread Flour: Bread flour has a higher protein content than all-purpose flour, which helps to develop a stronger gluten structure, resulting in a chewier and more resilient dough.
- Water Temperature: Using lukewarm water is crucial for activating the yeast. Too hot, and you’ll kill the yeast. Too cold, and the yeast won’t activate properly.
- Kneading is Key: Proper kneading is essential for developing the gluten, which gives the dough its elasticity and strength.
- Proofing Matters: Allow the dough to rise properly. This allows the yeast to do its job, creating a light and airy crust.
- Seal Tightly: Ensuring a tight seal is vital to prevent the filling from leaking out during baking.
- Steam Vents: Don’t forget to cut slits in the top of the calzones to allow steam to escape, preventing them from bursting.
Common Mistakes and How to Avoid Them
| Mistake | Solution |
|---|---|
| Dough too dry | Add a little more water, 1 tablespoon at a time, until the dough is smooth and slightly sticky. |
| Dough too sticky | Add a little more flour, 1 tablespoon at a time, until the dough is manageable. |
| Dough not rising | Ensure your yeast is fresh and that the water is the correct temperature. Let it rise in a warm place. |
| Calzone bursting open | Seal the edges tightly, using a fork if necessary. Cut slits in the top to allow steam to escape. |
| Dough too dense | Ensure you are not using old or inactive yeast and that the dough rises fully. Avoid over-kneading. |
| Dough not elastic enough | Make sure you’re using bread flour and kneading for a sufficient amount of time. |
Frequently Asked Questions (FAQs)
Can I use all-purpose flour instead of bread flour?
While you can use all-purpose flour, the resulting dough will be less chewy and may not hold its shape as well. Bread flour is highly recommended for a superior calzone dough.
How do I know if my dough is properly kneaded?
The dough should be smooth and elastic. A good test is the windowpane test: stretch a small piece of dough thin enough to see light through it without tearing.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 2 days. Let it come to room temperature before rolling it out. You can also freeze the dough for longer storage, thaw overnight in the refrigerator.
What is the best way to seal a calzone?
Brush the border with water or an egg wash before folding the dough over. Then, press the edges together firmly, and crimp them with a fork for a secure seal.
Why are my calzones soggy on the bottom?
Make sure your baking sheet is preheated, or use a pizza stone. Parchment paper helps prevent sticking but can also trap moisture.
How long should I bake calzones?
Bake calzones at 450°F (232°C) for 15-20 minutes, or until golden brown and cooked through.
What are some good calzone fillings?
The possibilities are endless! Some popular fillings include ricotta cheese, mozzarella cheese, pepperoni, ham, spinach, mushrooms, and onions. Avoid overly wet fillings that could make the dough soggy.
Can I add herbs to the dough?
Absolutely! Adding dried herbs like oregano, basil, or garlic powder to the dry ingredients can add extra flavor to the dough.
Is there a gluten-free version of this dough?
Yes, you can use a gluten-free flour blend specifically designed for bread making. However, the texture and handling will be different, and you may need to adjust the recipe slightly. Consider adding xanthan gum for binding.
Can I use a pizza stone to bake calzones?
Yes, using a pizza stone can help to create a crispier crust. Be sure to preheat the stone thoroughly before placing the calzones on it.
Why is my dough not rising?
Ensure your yeast is fresh and active. Also, make sure the water is lukewarm, not too hot or too cold. A warm environment is also essential for proper rising.
What can I brush on the calzone before baking?
Olive oil, egg wash, or melted butter can be brushed on the calzone before baking to add flavor and color. An egg wash will result in a shinier, more golden crust.