Calzone dough

Calzone dough

Suggested material offered in store


30 g of brewer's yeast or 1 packet (dry yeast)
2 ½ cups flour
4 oz olive oil
4 oz water
1 tsp salt
1 tsp sugar


Mix the flour and salt.

In a bowl, combine the water, olive oil, yeast and sugar. Let stand until foamy on top, about 5 minutes.

Make a well with the flour and salt mixture and add the yeast mixture.

Knead by hand until elastic, about 4 minutes.

Cut the ball of dough in two (you get 2 balls of about 715gr each)

Cover and let rise in a warm place (room temperature). It is important that there is no draft that passes on the dough. This way, it should double in volume.

Once it has risen, remove the air and let it rise a second time.


15 servings.

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