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Vegan Calzones
tendollarwine · food.com · 2008 · 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
800g
Water
296g
Hydration
—
Salt
0.8%
Yeast
4.43%
Oil
5.1%
Sauce
245g
Cheese
226g
Dough weight
1185g
Process
Bake temp
400°F / 204°C
Bake time
5-10 min
Oven
home standard
Surface
stone
Ingredients (10)
- yeastactive dry yeast1.25 oz · 35.4g
- sugarsugar1.5 tsp · 6.3g
- waterwarm water1.25 cup · 296.3g
- saltsalt1 tsp · 6g
- oilolive oil2 tbsp · 27.2g
- flourunbleached white flour4 cup · 800g
- sauce tomatopizza sauce1 cup · 245g
- cheese mozzarellasoy mozzarella cheese1 cup · 113g
- cheese othersoy cheddar cheese1 cup · 113g
- oilcanola oil1 tbsp · 13.6g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic powder1 tsp · 4.2g
- over cheesedried basil2 tsp · 1g
- over cheesedried oregano2 tsp · 1g
- over cheese1 package vegan pepperoni113.4g
- over cheese1/2 onion
- over cheese1 small green pepper
- over cheese4 mushrooms