Pizza Dough for Calzones or Pizza
Master the art of homemade Italian cuisine with this versatile and foolproof Pizza Dough for Calzones or Pizza recipe. Crafted with just seven pantry staples—including all-purpose flour, olive oil, and active dry yeast—this dough transforms into the perfect base for your culinary creations. Whether you're craving a golden, crispy pizza crust or hearty, chewy calzones, this recipe delivers exceptional results every time. With minimal prep and a straightforward kneading process, the dough rises to pillowy perfection in just 1-1.5 hours. Plus, a dusting of optional cornmeal adds a rustic touch and prevents sticking during baking. Perfect for weeknight dinners or gourmet pizza nights, this recipe is your go-to for customizable, crowd-pleasing meals.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.5 cups Warm water (about 110°F/43°C)
- 2 tablespoons Olive oil
- 2 teaspoons Granulated sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Optional: Cornmeal (for dusting)
Instructions
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes frothy (this indicates the yeast is activated).
In a large mixing bowl, combine the all-purpose flour and salt. Mix well using a fork or a whisk.
Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil.
Using a wooden spoon or your hands, mix everything together until a shaggy dough forms.
Turn the dough out onto a clean, lightly floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free spot for about 1-1.5 hours, or until it doubles in size.
Once risen, punch the dough down to release air. Transfer it back onto a lightly floured surface.
If making calzones, divide the dough into 4-6 equal portions and roll each into a circle. For a pizza, use the entire ball of dough or divide it for multiple pizzas, depending on your desired size.
Preheat your oven to 475°F (245°C). If using a pizza stone, ensure it preheats in the oven for at least 30 minutes.
For a pizza, transfer the rolled-out dough to a baking sheet or pizza peel dusted with cornmeal (to prevent sticking). Add your favorite toppings and bake for 8-12 minutes, or until the crust is golden and crisp.
For calzones, fill half of each dough circle with your desired fillings, fold the dough over to form a half-moon shape, and seal the edges tightly. Bake for 10-15 minutes, or until golden brown.
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3558 mg | 155% | |
| Total Carbohydrate | 389.3 g | 142% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 9.5 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 679 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
