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Ham, bocconcini, artichoke and basil calzones
Lisa Featherby · taste.com.au · 2009 · 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
375g
Water
—
Hydration
—
Salt
—
Yeast
2.13%
Oil
—
Sauce
—
Cheese
50g
Dough weight
383g
Process
Bake temp
392°F / 200°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- yeast8g sachet dried yeast8g
- flourm caster sugar—
- flourbread flour375g
- oilolive oil—
- cheese otherparmesan50g
- flourm lemon juice—
- sauce tomato1 vine-ripened tomato—
- sauce tomato1 clove garlic—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaby rocket100g
- over cheesepiece ham150g
- over cheese18 cherry bocconcini
- over cheeseshredded basil leaves62.5 ml · 62.5g
- over cheese4 char-grilled artichoke hearts