← All pizzas
Grilled Calzones
Martin Philip · 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
300g
Water
222g
Hydration
74.0%
Salt
2.0%
Yeast
1.50%
Oil
30.7%
Sauce
—
Cheese
100g
Dough weight
625g
Process
Bake temp
350°F / 177°C
Bake time
3-4 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourplus 1 tablespoon King Arthur ‘00’ Pizza Flour2.5 cup · 300g
- water1 scant cup water1 cup · 222g
- yeastinstant yeast or active dry yeast1.5 tsp · 4.5g
- oilenerous tablespoon olive oil1 tbsp · 15g
- salttable salt1 tsp · 6g
- flourKing Arthur Semolina Flour or yellow cornmeal—
- salttable salt or ground black pepper—
- cheese mozzarellamozzarella cheese0.6666666666666666 cup · 75g
- cheese othergrated Parmesan0.25 cup · 25g
- oilolive oil0.3333333333333333 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 flakes0.75 tsp · 3.2g
- over cheesespinach2 cup · 60g
- over cheese2 cloves garlic