Today I leave you two ways to make the dough for calzones, with and without rising depending on the time you have to make them. You can make them with fresh, dry, or instant yeast.
The dough for calzones without rising is a quick and versatile solution for preparing tasty calzones in no time, ideal for an impromptu dinner or when you have little time. Unlike traditional doughs, it does not require long waiting times for rising, because the leavening agent used is usually instant yeast for savory pies (or, in some fried recipes, baking soda, and yogurt), which works directly during cooking.
So without waiting for the dough to rise and I can guarantee you that the result is still excellent, sure, not the same as a well-risen dough but if we want to eat them and have very little time.
For once, we can make them without rising.
Let’s find out right after the photo as usual how to prepare this dough for calzones!!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the dough for calzones with rising
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 3.5 tablespoons lard (or olive oil)
- 1 cup water
- 0.25 ounce fresh yeast (or 1 tsp dry yeast)
- 1 packet baking powder (to be used instead of yeast)
Tools
- 1 Bowl
Preparation without a mixer
The dough for calzones with or without rising can be prepared with or without a mixer.
I’ll explain how to do it by hand.
In a bowl, place the sifted flour and lard (or butter at room temperature) together with the sugar and work it with a wooden spoon.
You should get a crumbly mixture.
Dissolve the fresh or dry yeast in a little water taken from the total, then incorporate it into the flour.
Gradually incorporate the remaining water and lastly the salt.
Knead well until you have a sticky dough, then turn it out onto the work surface.
Work the dough well again, forming a smooth and homogeneous ball, then put it back in the slightly oiled bowl, cover with plastic wrap, and let it rise until doubled.
In this case, since we use little yeast, it will take 5 to 6 hours with fresh yeast.
Once doubled in volume, take 4.5 to 5 ounces of dough and form small balls that you will roll out with the help of a rolling pin into a circle.
The dough for calzones with and without rising is ready to be filled.
Follow the same procedure, only instead of dissolving the yeast in water, add it directly with the flour.
Once you have a soft and elastic dough, let it rest for 20 minutes, then form the balls, roll them out, fill them as you like, and..
ENJOY YOUR MEAL
How to store the dough for calzones with and without rising
You can store the dough in the fridge even for 1 night before letting it rise so the next day you take it out of the fridge, let it rise, and proceed.
Otherwise, you can freeze the already risen dough and then let it thaw at room temperature, letting it rise a second time for 2 hours.
Other recipes
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