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Calzone
Susan Reid · kingarthurbaking.com · 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
723g
Water
469g
Hydration
64.9%
Salt
2.5%
Yeast
0.94%
Oil
—
Sauce
—
Cheese
—
Dough weight
1228g
Process
Bake temp
450°F / 232°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (10)
- waterlukewarm water2 cup · 454g
- sugargranulated sugar1 tbsp · 11g
- yeastinstant yeast or active dry yeast2.25 tsp · 6.8g
- flourKing Arthur Unbleached All-Purpose Flour6 cup · 723g
- salttable salt1 tbsp · 18g
- sauce tomatosauce: marinara—
- cheese mozzarellacheese—
- sauce tomatovegetables—
- egg dough1 large egg—
- waterwater1 tbsp · 15g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemeat: sliced ham
- over cheesepoppy seeds or sesame seeds