Gluten-Free Calzones
Alyssa Rimmer · kingarthurbaking.com · Original
Calzoneinferred from the title
DietVegetarian. Not vegan: buttermilk powder or nonfat dry milk, ricotta cheese, parmesan cheese and 1 more.
Against 5,130 pizza recipes
Calzone style, 89% hydration: wetter than 93% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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: 89%) · 450 to 550°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
255g
Water
227g
Hydration
89.0%
Salt
2.9%
Yeast
1.76%
Oil
9.8%
Sauce
n/a
Cheese
57g
Dough weight
777g
Process
Bake temp
425°F / 218°C
Bake time
18 to 20 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourplus 2 tablespoons King Arthur Gluten-Free All-Purpose Flour1 1/2 cup · 255g
- dairy doughbuttermilk powder or nonfat dry milk2 tbsp · 18g
- salttable salt3/4 tsp · 4.5g
- yeastinstant yeast1 1/2 tsp · 4.5g
- sugargranulated sugar or honey1 tbsp · 12.5g
- waterwater1 cup · 227g
- oilolive oil2 tbsp · 25g
- dairy doughricotta cheese1 cup · 227g
- cheese otherParmesan cheese1/2 cup · 57g
- egg dough1 large eggn/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder1 tsp · 4.2g
- over cheesexanthan gum1 tsp · 4.2g
- over cheesefresh spinach5 cup · 1000g
- over cheesemushrooms1 cup · 200g
- over cheeseground nutmeg1/4 tsp · 1.1g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 89% hydration and 2.9% 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 89% 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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