Calzone/Stromboli Dough

Calzone/Stromboli/Pizza Dough (Featured: 3-Cheese Calzone)

This recipe I have been using a lot lately because I have been wanting a fluffy and delicious calzone dough recipe. I finally got it right and it is so good. It is light, fluffy, and the flavor is perfect. You can use this dough as pizza dough, calzone dough, pizza pockets, Or for stromboli. It is very easy to work with and turns out perfect every single time I use it, and I have made a lot of calzones and pizzas with this dough lately. lol.

Here is what you will need.


1 1/2 cups of Water, slightly warm
1 tbsp. Sugar
3 1/2 cups of All-Purpose Flour ( plus a little more for dusting later)
1/2 cup Semolina Flour
1 tbsp. Dry Active Yeast
1 tsp. kosher salt
2 tbsp. Olive Oil


  1. In a stand mixer combine the flour, semolina flour, and salt. Mix together. Sit to the side.
  2. In a large bowl or measuring cup add the water, sugar, and yeast. Mix well and sit it to the side to get frothy and foamy. This should take about 5 minutes. ( If the yeast does not foam up then either the yeast is bad or the water is too hot or cold. The water should be slightly on the warm side but still not hot)
  3. Once the yeast mixture is foamy, turn the mixer (that is fitted with the dough hook) to the low setting (setting 1) and add in the olive oil and the yeast mixture. Once the mixture has come together you can turn the speed up to 2 or 3. Let this knead for about 5 minutes. Remove to a very lightly floured surface and knead for 2 minutes.
  4. Place in a lightly oiled bowl and cover with plastic wrap and place in a warm place to rise for 1 to 2 hours or until doubled in size. 1 hour before baking preheat the oven to 425* and place your pizza stone or pizza plate in the oven to heat up.
  5. Gently press the dough down and cut into 4 pieces. Working with one piece at a time roll the dough out into a large circle about 1/4 inch thick. Drizzle over a little olive oil and spread out using a pastry brush and fill with your favorite toppings ( do not use any sauce in a calzone- the sauce goes on the side) on one side. Stretch the other side of the dough over the filling and press the edges down or you can crimp with a fork. Brush with a little olive oil and sprinkle the top with a bit of grated parmesan cheese.
  6. Cut three small slits on top of the dough and place them on individual pieces of parchment paper.
  7. Once your oven is hot you can carefully transfer the parchment and calzone to the oven and place them on the pizza stone or pan. Let bake for about 15 to 20 minutes or until the top is golden brown. Carefully remove and place on a tray or wire rack to cool.
  8. Cut into wedges or in half and serve warm with a side of pizza sauce.
  • For stromboli: Roll the dough out as directed. Add some olive oil to the dough and spread out with a pastry brush. Add some sauce (your favorite or homemade) but not too much. You don’t want it swimming in sauce. Add your favorite toppings over the entire piece of dough. Sort of like you would with a pizza. Fold one side over to the center and then the other side over the entire folded half. Kind of like a tri-fold book. Press the end under the dough and gently press together to seal. Place on an individual piece of parchment paper. Cut 3 or 4 slits on the top of the stromboli, brush the top with a little olive oil, and sprinkle with grated parmesan cheese. Bake as stated above for about 15 to 20 minutes or until golden brown. Remove to a rack or plate to cool before slicing and serving. Serve warm with extra sauce.
  • For Pizza Pockets: After the first rise, cut the dough into 12 equal pieces. Roll the dough out into a rectangle about 6 inches in length by 3 inches in width. Brush a little olive oil on the dough and add mini pieces of your favorite toppings on one side of the dough. Stretch the other side of the dough over the filling and crimp the edges together using your fingers or a fork. Brush the top with more olive oil and place on individual pieces of parchment paper. Carefully place it on your preheated pizza stone or pan. Bake for about 15 to 20 minutes or until golden brown. Remove to a wire rack to cool completely. Serve with ranch or extra pizza sauce.
  • For Pizza: Divide the dough in half and Roll the dough out to about 1/4 inch thick. Place on an individual piece of parchment paper. Brush the dough with olive oil. Add your favorite pizza sauce, toppings, and cheese. Leave a 1-inch border on the edge of the pizza dough. Carefully transfer the pizza to the hot pizza stone or pan. Bake for 15 to 20 minutes or until the crust is golden brown and the cheese is melted. Remove and place on a serving tray and cut into slices. Serve.

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