Grilled Calzones
Martin Philip · kingarthurbaking.com · Original
Calzoneinferred from the title
DietVegetarian. Not vegan: mozzarella cheese, grated parmesan.
Against 5,130 pizza recipes
Calzone style, 74% hydration: wetter than 68% of the 1,480 doughs that parse, baked at 350°F, hotter than 1% 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: 74%) · 450 to 550°F bake (this recipe: 350°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
300g
Water
222g
Hydration
74.0%
Salt
2.0%
Yeast
1.50%
Oil
30.7%
Sauce
n/a
Cheese
100g
Dough weight
625g
Process
Bake temp
350°F / 177°C
Bake time
1 to 2 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourplus 1 tablespoon King Arthur ‘00’ Pizza Flour2 1/2 cup · 300g
- water1 scant cup water1 cup · 222g
- yeastinstant yeast or active dry yeast1 1/2 tsp · 4.5g
- oilenerous tablespoon olive oil1 tbsp · 15g
- salttable salt1 tsp · 6g
- flourKing Arthur Semolina Flour or yellow cornmealn/a
- salttable salt or ground black peppern/a
- cheese mozzarellamozzarella cheese2/3 cup · 75g
- cheese othergrated Parmesan1/4 cup · 25g
- oilolive oil1/3 cup · 67g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1/2 small onion50g
- over cheesered pepper flakes3/4 tsp · 3.2g
- over cheesespinach2 cup · 60g
- over cheese2 cloves garlic
Keep exploring
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Do something with it
- Scale this doughStart from 74% hydration and 2.0% 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 74% 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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