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🥖 Dough recipe
Dough recipe· 5 ingredientsno ratings yet
Calzone & Stromboli Dough
A slightly drier dough than New York (62% vs 64%) so the seal holds during baking and the bottom does not go gummy under the filling.
byVinny C.
⏱ Total
13-25h
✋ Active
20 min
◆ Difficulty
Easy
◆ How many calzones?
calzones
Ingredients
For 4 CALZONES
Bread flour500 g
Water310 g
Fine sea salt10 g
Olive oil15 g
Instant dry yeast1.5 g
The process
- 1
Mix
Mix flour, salt, yeast. Add water and oil.
- 2
Knead
Knead on low for 6 minutes until smooth.
⏱ Knead06:00 - 3
Bulk ferment
Bulk ferment 1 hour at room temp.
⏱ Bulk60:00 - 4
Cold ferment
Refrigerate 12-24 hours.
⏱ Cold ferment720:00 - 5
Divide
Pull dough 1 hour before forming. Calzones: 4 x 200g balls. Stromboli: 2 x 410g pieces.
⏱ Warm-up60:00 - 6
Bench rest
Ball or shape, cover, rest 15 minutes before rolling.
⏱ Bench rest15:00
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