Calzone
Susan Reid · kingarthurbaking.com · Original
Calzoneinferred from the title
DietNot vegetarian: meat: sliced ham.
Against 5,130 pizza recipes
Calzone style, 65% hydration: drier than 56% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
Calzone (Naples): pizza dough folded over ricotta, mozzarella and fillings and sealed; baked or fried
Tradition: 58 to 68% hydration (this recipe: 65%) · 450 to 550°F bake (this recipe: 450°F)
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
0%
Sauce
n/a
Cheese
n/a
Dough weight
1228g
Process
Bake temp
450°F / 232°C
Bake time
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 1/4 tsp · 6.8g
- flourKing Arthur Unbleached All-Purpose Flour6 cup · 723g
- salttable salt1 tbsp · 18g
- sauce tomatosauce: marinaran/a
- cheese mozzarellacheesen/a
- sauce tomatovegetablesn/a
- egg dough1 large eggn/a
- 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
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 65% hydration and 2.5% 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 65% 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.
Or browse all 5130 pizza recipes.