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Roast Vegetable Calzone
Bittersweet Chef · food.com · 2013 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
123g
Cheese
226g
Dough weight
—
Process
Bake temp
350°F / 177°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomatosun-dried tomato0.5 cup · 122.5g
- cheese otherfeta cheese1 cup · 113g
- cheese othercheddar cheese1 cup · 113g
- oilolive oil—
- egg doughegg wash—
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebread dough2 lb · 907.2g
- over cheeseroasted red pepper1 cup · 200g
- over cheese2 zucchini
- over cheese2 eggplants
- over cheese2 mushrooms
- over cheeseartichoke heart1 cup · 200g
- over cheese10 -12 kalamata olives
- over cheesedried herbs
- over cheesepoppy seed