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The Versatile Calzone
Annie H · 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
1600g
Water
948g
Hydration
59.3%
Salt
—
Yeast
1.56%
Oil
3.4%
Sauce
400g
Cheese
170g
Dough weight
2928g
Process
Bake temp
500°F / 260°C
Bake time
30-30 min
Oven
home standard
Surface
stone
Ingredients (11)
- waterwarm water4 cup · 948g
- flourwheat flour4 cup · 800g
- yeastyeast2 tbsp · 25g
- saltsalt0.5 tsp · 3g
- oiloil0.25 cup · 54.5g
- flourwhite flour4 cup · 800g
- sauce tomatospaghetti sauce0.5 cup · 100g
- cheese othercheddar cheese0.5 cup · 56.5g
- cheese otherbrie cheese0.25 lb · 113.4g
- sauce tomatobarbecue sauce1.5 cup · 300g
- dairy dough1 can cream of mushroom soup297.7g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 chicken breast
- over cheesebeef1 lb · 453.6g
- over cheesebrown gravy mix2 tbsp · 25g
- over cheese1 bay leaf
- over cheese1 bunch asparagus
- over cheesebriskets1 lb · 453.6g
- over cheeseliquid smoke1 tsp · 4.2g
- over cheesemushroom1 cup · 200g