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Wheat Calzone
Pamela · 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
221g
Water
45g
Hydration
—
Salt
0.7%
Yeast
—
Oil
12.3%
Sauce
100g
Cheese
226g
Dough weight
454g
Process
Bake temp
500°F / 260°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourall-purpose flour1 cup · 125g
- flourwhole wheat flour0.75 cup · 96g
- sugargranulated sugar2 tsp · 8.4g
- saltsalt0.25 tsp · 1.5g
- dairy doughbuttermilk0.6666666666666666 cup · 151.3g
- oilcanola oil2 tbsp · 27.2g
- waterboiling water3 tbsp · 45g
- sauce tomatopizza sauce0.5 cup · 100g
- cheese mozzarellagrated mozzarella cheese2 cup · 226g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder2 tsp · 8.4g
- over cheesebaking soda1 tsp · 4.2g
- over cheesemolasses1 tbsp · 12.5g
- over cheesebulgur2 tbsp · 25g
- over cheesediced deli ham1 cup · 150g