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Meat feast calzone
Simon Rimmer · bbc.co.uk · 2007 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
225g
Water
1418g
Hydration
—
Salt
—
Yeast
1.87%
Oil
—
Sauce
150g
Cheese
230g
Dough weight
4907g
Process
Bake temp
450°F / 232°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (9)
- flour/8oz plain strong flour225g
- dairy dough/3fl oz milk90 oz · 2551.5g
- water/2fl oz water50 oz · 1417.5g
- yeastdried yeast1 tsp · 4.2g
- oil/1fl oz olive oil25 oz · 708.8g
- saltpinch salt—
- sauce tomato/5oz cherry tomatoes150g
- cheese mozzarella/7oz buffalo mozzarella200g
- cheese other/1oz grated parmesan30g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese/7oz assorted Italian cold meats200g
- over cheesecapers1 tbsp · 12.5g