Basic Calzone Dough Draft
A simple yeast dough with honey and olive oil for six calzones, which I fill with whatever I like and finish with Parmesan and parsley.
- Prep30 min
- Cook20 min
- Total50 min
- Makes6 calzones
- KashrutDairy
What you need
Dough
Topping
How I make it
Put the flour and yeast in the stand mixer bowl.
With the mixer kneading slowly, gradually add the honey, salt, water and olive oil.
Keep kneading until the dough is soft and elastic and pulls away from the sides of the bowl.
Cover and let rise until doubled.
Punch down the dough and divide it into 6 equal balls.
Roll each ball into a round about 1/4 inch (1/2 cm) thick. Brush the edge with water and place filling on one half.
Fold each round in half and press the edges firmly to seal. Let rise for about 10 minutes.
Brush with olive oil and bake in an oven preheated to 435°F (225°C) for 15-20 minutes, until golden brown.
Take out of the oven, brush again with olive oil and sprinkle with Parmesan and parsley.
Let cool slightly and serve.
What I've learned
- The dough itself is parve. Without the Parmesan and with a non-dairy filling, the whole calzone is parve.
Source: ChefEf (chefef.com)