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Calzone Pizza Crust

  • 2 1/4 tsp active dry yeast
  • 1/2 tsp brown sugar
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 tsp salt
  • 2 tbsp olive oil
  • 3 1/2 cup all-purpose flour

Calzone Filling

  • 2 cups shredded mozzarella cheese
  • 2 tbsp olive oil
  • 1 tsp italian seasoning
  • any combination of pizza topping you like!


  • In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
  • Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
  • Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth.
  • Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.
  • I divided the dough into 4 portions, then cut 1 of the 4 in half, for smaller calzones for my kids. You can roll the dough out, but I just stretched it into a circle with my hands, until it was about 1/4- 1/2 inch thin.

How to Make Calzones

  • Combine the olive oil and Italian seasoning. Once you have the dough spread out, brush the inside with the oil, leaving about a 1" perimeter dry.
  • Sprinkle with mozzarella cheese, then add toppings on one half of the circle of dough. Make sure you're not filling the calzones too full or you won't be able to seal the edges.
  • Seal the edges by simply folding over the unfilled side of dough and pinching the edges together.
  • Bake at 425 degrees for 20 minutes. Enjoy!