Yeast and BakingLessons


Lesson Two: Calzones

Step One

This lesson starts out the same as the Pizza recipe. You’ll be surprised how useful learning one recipe can be! Using the same technique presented in lesson one, you can make all types of Pizzas and Calzones!

The equipment you will need:

  • liquid measuring cup
  • dry measuring cup
  • measuring spoons
  • table knife to level off the dry ingredients in the measuring cup and spoons
  • sturdy spoon
  • medium size mixing bowl
  • thermometer that will register 120° to 130°F

Step Two

Basic Calzones Dough
(makes 2 calzones)

2-1/2 cups bread flour
1 package (2-1/4 teaspoons) yeast
1-1/2 teaspoons salt
1 cup water (120°-130°F)
2 tablespoons vegetable oil

In medium mixing bowl, combine 1 cup flour, yeast and salt; mix well. Add warm water (120-130°F) and oil. With spoon, mix until almost smooth. The dough will be the consistency of a pancake batter. Gradually stir in remaining flour to make a firm dough. Turn out on lightly floured board and knead 2 to 3 minutes until the dough is smooth and elastic. Calzone dough requires less kneading time than other bread dough.

Let rest 15 minutes.

*Please refer to the photos below for tips on kneading your dough. (Click on the image to view larger)

Kneading Dough

Unkneaded Dough

Kneading Dough

Kneading Dough by Folding Over

Kneading Dough

Kneading Dough with Palm

Kneading Dough

Kneaded Dough

Step Three

Filling for Calzones
(Choose one of our filling recipes or create your own.)

Sausage, Cheese and Onion Filling
Mozzarella cheese, shredded, 1 cup
Red onion, chopped, 1/4 cup
Tomato sauce, 1/4 cup
Italian sausage, bulk, 4 ounces

In a medium-sized skillet over medium heat, thoroughly cook and crumble sausage. Drain off excess liquid.

Three Cheese and Herb Filling
Mozzarella cheese, shredded, 1 cup
Parmesan cheese, grated 1/2 cup
Feta cheese, crumbled, 4 ounces
Oregano or basil, fresh, chopped, 2 teaspoons
Black pepper, freshly ground, 1/8 teaspoon
Olive oil, 1/4 teaspoon

Combine Parmesan and feta cheese with herbs. Set aside.

Calzone Shaping:
Divide dough into 2 parts. Flatten each section into a round flat circle. On lightly floured surface use a rolling pin and work from the center to the edges to roll each piece into a ten-inch circle. (Dough will be thin.) The dough will spring back when you roll it out; that is natural. You kneaded it to make it elastic. Now, let the dough relax for a couple of minutes. Then roll it again. You may have to let it relax again in order to get the dough rolled thin and into a ten-inch circle.

Place 1/2 cup mozzarella cheese on half of each circle, leaving a 1-inch border. During baking, the melted cheese seals the dough and prevents other liquids from seeping through. Divide remaining ingredients in half; layer on top of mozzarella. Fold half of circle over filling to make half-moons. Fold both layers of edges up and press into dough. Press edges of dough again firmly together with tines of a fork.

Place calzones on prepared baking sheet; do not let rise. Prick top with fork in several places to allow steam to escape. Bake on middle rack of preheated 400°F oven for 30 to 35 minutes or until calzones are golden brown. Remove from baking sheet to a serving platter; let cool for 5 minutes. If desired, slice into wedges. Serve plain or top with seasoned tomato sauce. Enjoy!