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Calzone (Bread Machine)
Geema · food.com · 2003 · 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
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)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseoregano0.5 tsp · 0.3g
- over cheesebasil0.5 tsp · 0.3g
- over cheesegarlic powder0.5 tsp · 2.1g
- over cheesepepperoni4 oz · 113.4g
- over cheesebutter2 tbsp · 28.4g