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Basic Calzone + Pizza Dough

Prep Time 2 hrs 30 mins
Servings 4 Calzones


  • 2 Cups White Whole Wheat Flour
  • 2 Cups All Purpose Flour
  • 1 ¼ teaspoon Salt
  • 1 ⅔ Cups Warm Water
  • 2 ½ teaspoon Active Dry Yeast


  • In a 2 cup measuring cup or a small bowl, combine yeast and warm water. Let sit for 5 minutes while you scale the flour.
  • Into the bowl of a stand mixer fitted with the dough hook attachment, combine the flours and salt. Turn speed to low and pour all of the water and yeast mixture into the flour. Mix on low until everything is just combines and all of the flour has been moistened by the water, then turn the mixer off.
  • Let the dough stand in the bowl for 10 minutes.
  • Turn the mixer onto medium for about 2 minutes. Turn dough onto a floured surface and knead for about one minute. Place dough into an oiled bowl and cover with a kitchen towel to rise for 1- 1.5 hours or until the dough has doubled in size.
  • Turn the dough out onto a floured surface and cut it into 4 pieces. Roughly shape the dough into balls by gently tucking the edges in toward the center. Place to dough balls on a floured surface and cover them with a damp kitchen cloth to rest for 20 minutes.
  • Preheat your oven to 450* If you have a pizza stone* (see note if you don’t have a pizza stone), slide that in to heat up with the oven.
  • Lightly grease a 12” pizza pan or cookie sheet with oil.
  • Stretch your dough onto a pan into a 10” circle for calzones and as thin as you’d like for pizza. If the dough is shrinking back after it is stretched, cover it and let it rest for 10-15 minutes and it will have relaxed enough to stretch out.
  • For pizza, I like to par bake the crust for 7-10 minutes, then top it as desired and put it back into the oven on the pizza stone until its brown and crispy- about 10-15 minutes.
  • For calzones, pile fillings onto one half of the dough and fold the naked side over the top of the fillings and use your fingers to crimp the edges. Cut a couple vents into the top of the dough with a paring knife, brush with olive oil and bake on your pizza stone at 450*F for 20-25 minutes or until the bottom is brown.
  • Par baked crusts will store in the freezer tightly wrapped for up to 1 month.
  • *NOTE* If you don’t have a pizza stone, bake on the pan on the bottom rack of your oven. The heating element is at the bottom so it will help crisp and brown you crust with no pizza stone required.