Calzone & Stromboli Dough
A slightly drier dough than NY (62%) so the seal holds and the bottom doesn't go gummy under the filling.
Intro
62% hydration is the sweet spot for sealed folded pizzas. Higher and the seam tears under steam; lower and the dough is too tight to roll thin enough. This dough rolls — it doesn't stretch by hand like Neapolitan. Same dough makes excellent garlic knots from leftovers.
Ingredients
note · 62% hydration — drier than NY so the seal holds.
The process
- 1
Mix
Mix the flour 500 g, salt 10 g, yeast 1.5 g in the bowl. Add the water 310 ml and oil 15 g.
- 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 × 200g balls. Stromboli: 2 × 410g pieces.
⏱ Warm-up60:00 - 6
Bench rest
Ball or shape, cover, rest 15 minutes before rolling.
⏱ Bench rest15:00
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