← All pizzas
Cherry Tomato and Feta Calzone
Sackville · food.com · 2002 · 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
525g
Water
150g
Hydration
—
Salt
0.6%
Yeast
1.33%
Oil
9.9%
Sauce
92g
Cheese
—
Dough weight
737g
Process
Bake temp
400°F / 204°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourall-purpose flour225g
- saltsalt0.5 tsp · 3g
- yeastfast-rising active dry yeast7g
- waterwater150 ml · 150g
- oilolive oil2 tbsp · 27.2g
- flourcherry tomatoes200g
- flourfeta cheese100g
- cheese otherparmesan cheese4 tbsp
- dairy dough1 large egg—
- sauce tomatotomato sauce6 tbsp · 91.8g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 red onion
- over cheese4 -6 mushrooms
- over cheese2 cloves garlic
- over cheese10 black olives
- over cheesedried oregano1 tsp · 0.5g
- post bakedried basil or 10 fresh basil leaves2 tsp · 1g
- over cheesefresh ground black pepper