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Calzone (Bread Machine)
Geema · food.com · 2003 · Original
other (asserted)
Baker's percentages
Flour
381g
Water
296g
Hydration
77.8%
Salt
1.6%
Yeast
1.57%
Oil
—
Sauce
150g
Cheese
141g
Dough weight
712g
Process
Bake temp
350°F / 177°C
Bake time
35-45 min
Oven
home standard
Surface
stone
Ingredients (8)
- waterwater1.25 cup · 296.3g
- saltsalt1 tsp · 6g
- flourbread flour3 cup · 381g
- dairy doughpowdered milk1 tsp · 4.2g
- sugarwhite sugar1.5 tbsp · 18.8g
- yeastactive dry yeast2 tsp · 6g
- sauce tomatopizza sauce0.75 cup · 150g
- cheese mozzarellashredded mozzarella cheese1.25 cup · 141.3g
Toppings (5)
- over cheeseoregano0.3g
- over cheesebasil0.3g
- over cheesegarlic powder2.1g
- over cheesepepperoni113.4g
- over cheesebutter28.4g