← All pizzas
Real Italian Calzones
anonymous · food.com · 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
500g
Water
237g
Hydration
47.4%
Salt
1.2%
Yeast
1.42%
Oil
3.6%
Sauce
—
Cheese
226g
Dough weight
772g
Process
Bake temp
500°F / 260°C
Bake time
30-30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (9)
- yeast1 package active dry yeast7.1g
- waterwarm water1 cup · 237g
- oilolive oil1 tbsp · 13.6g
- sugarwhite sugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
- flourflour2.5 cup · 500g
- cheese mozzarellamozzarella cheese0.5 cup · 56.5g
- cheese othersharp cheddar cheese1.5 cup · 169.5g
- egg dough1 egg—
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesediced pepperoni0.5 cup · 75g
- over cheesesliced black olives0.5 cup · 100g
- over cheesedried basil1 tbsp · 1.5g