Wheat Calzone
Pamela · food.com · 2007 · Original
Calzoneinferred from the title
DietNot vegetarian: diced deli ham.
Against 5,130 pizza recipes
Calzone style, 81% hydration: wetter than 85% of the 1,480 doughs that parse.
Calzone (Naples): pizza dough folded over ricotta, mozzarella and fillings and sealed; baked or fried
Tradition: 58 to 68% hydration (this recipe: 81%) · 450 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
221g
Liquid, as water
178g
Hydration
80.6%
Salt
0.7%
Yeast
n/a
Oil
12.3%
Sauce
100g
Cheese
226g
Dough weight
454g
Process
Bake temp
n/a
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourall-purpose flour1 cup · 125g
- flourwhole wheat flour3/4 cup · 96g
- sugargranulated sugar2 tsp · 8.4g
- saltsalt1/4 tsp · 1.5g
- dairy doughbuttermilk2/3 cup · 151g
- oilcanola oil2 tbsp · 27.2g
- waterboiling water3 tbsp · 45g
- sauce tomatopizza sauce1/2 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
Keep exploring
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Do something with it
- Scale this doughStart from 81% hydration and 0.7% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 81% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Calzone group marked.
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