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Calzone
Unknown · thespruceeats.com · 2022 · 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
700g
Water
430g
Hydration
61.4%
Salt
2.6%
Yeast
0.86%
Oil
5.8%
Sauce
200g
Cheese
510g
Dough weight
1199g
Process
Bake temp
500°F / 260°C
Bake time
12-15 min
Oven
home standard
Surface
stone
Cold ferment
24h
Ingredients (13)
- waterwarm water1.75 cup · 414.8g
- yeastactive dry yeast2 tsp · 6g
- sugargranulated sugar1 tsp · 4.2g
- flourbread flour3 cup · 360g
- flour00 flour or all-purpose flour3 cup · 340g
- saltfine salt2 tsp · 12g
- oilolive oil3 tbsp · 40.8g
- cheese mozzarellalow-moisture12 oz · 340.2g
- cheese otherhigh quality whole-milk ricotta cheese1 cup · 113g
- cheese othergrated Parmigiano-Reggiano cheese0.5 cup · 56.7g
- egg dough1 large egg—
- waterwater1 tbsp · 15g
- sauce tomatogood-quality marinara sauce1 cup · 200g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakechopped fresh basil1 tbsp · 1.5g
- over cheeseground black pepper0.5 tsp · 2.1g
- over cheese16 thin soppressata slices or thin Italian dry salami slices