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Thick Calzone Dough Pizza Crust

Thick Calzone Dough Pizza Crust

Every so often the need strikes for a thick, luscious Thick Calzone Dough Pizza Crust to sink your teeth into. This recipe will satisfy those needs!


2 tablespoons active dry yeast
2-1/4 cups lukewarm water
6-1/2 cups plain flour
Generous 1/2 cup cornmeal or polenta
2 teaspoons salt 1/2 cup olive oil


Sprinkle the active dry yeast into the water. Leave to dissolve for 5 to 10 minutes.

Combine the flour, cornmeal and salt in a large mixing bowl. Make a well in the center and slowly add olive oil and yeast mixture. Stir with a wooden spoon until the mixture is roughly combined. It will be quite moist.

Lightly flour a work surface and tip out the dough. Knead for 8 to 10 minutes, until smooth and elastic. Place the dough in a large, clean, oiled bowl, cover and leave to rise for 1 hour, or until doubled in size.

Preheat the oven to 475 degrees. Knead the dough again a few times, then divide it into four equal parts to make four 1-inch pizzas, or six equal parts to make 8 to 10-inch calzone. Place on a lightly floured baking sheet.

Add your toppings and cook in the middle of the preheated oven for 14 to 16 minutes or until crispy and golden and the base sounds hollow when tapped.

Nutrition Information

Recipe makes Makes 4 12-inch pizzas or 6, 8-10-inch calzones.

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