- Whisk high-gluten flour, IDY, and diastatic malt powder together.
- Dissolve sea salt in room-temperature water.
- Combine and mix until a dense, shaggy dough forms.
Carroll Street Calzone
Blistered, paper-thin calzone crust with deep mahogany char and flaky layers
Formulated with a firm, low-hydration high-gluten dough rolled paper-thin with a rolling pin before folding. In high heat, the sealed dough blisters into a crisp, delicate, almost pastry-like shell with charred ridges that traps interior moisture while remaining shatteringly light.
Calculator
Target Pie Size
Target Diameter
How many pizzas are you making?
2
Dough per pizza--
Total dough--
Pie area--
Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| High-Gluten Bread Flour | 100% | ||
| Water | 56.0% | ||
| Fine Sea Salt | 2.5% | ||
| Diastatic Malt Powder | 1.8% | ||
| IDY | 0.25% | ||
| Total |
Water Temp & Climate Assistant (DDT)Calculate ➔
Desired Dough Temperature (DDT) targets 75°F for consistent fermentation. Enter your room temperature to calculate your target water temperature.
Target Water Temp70°F
Standard kitchen (70°F) — Standard fermentation rate.
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Carroll Calzone Four-Cheese Filling | 3.10 |
Topping amounts are per pizza, scaled to your selected pan size.
NOTE: Always shred cheese from a whole block. Pre-shredded bagged cheese is coated in cellulose starches that inhibit melting and scorch into bitter specks.
Home Oven Settings
Home OvenFormulated specifically for standard home ovens (maximum 550°F) on preheated baking steel or in a pan.
Temperature550°F
Bake Time10-14 min
SurfaceBaking Steel (550°F Home Oven)
Preheat baking steel at 550°F for 60 minutes. Launch onto hot steel. Bake for 10 to 14 minutes until golden-brown, vent slits bubble, and ricotta interior is steaming.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
10m
- Knead for 8 to 10 minutes until smooth, elastic, and satiny.
- Dough will feel firm and resistant due to 56% low hydration.
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
2h
- Cover and rest at room temperature for 2 hours.
- Scale into portions (320g for 14" calzones, or 235g for 12").
- Cup tightly to seal seams.
48h
- Transfer dough balls to lightly oiled containers and cold ferment in the refrigerator for 24 to 48 hours.
- Remove 2 hours before rolling to allow internal temperature to reach 60°F–65°F.
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
Roll out the dough ball flat with a rolling pin or wine bottle into an ultra-thin 12-to-14-inch round skin on a floured board.
- Dust lower half of dough with 20g grated Pecorino/Parmigiano.
- Scatter 115g shredded low-moisture mozzarella (keeping 1 inch from edge) and layer 170g sliced fresh/buffalo mozzarella.
- Deposit 340g fresh whole-milk ricotta in generous, mounded dollops (do not spread).
- Dust with 25g Parmigiano and torn basil.
- Fold top half of dough over filling to create a half-moon.
- Crimp and roll edges tightly into a secure braided rope seal.
- Cut 2 to 3 one-inch steam release slits across the top surface.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
14m
- Slide onto a 550°F preheated baking steel.
- Bake for 10 to 14 minutes until vent slits bubble and crust is blistered and golden-brown.
- Brush lightly with Extra Virgin Olive Oil, dust with Parmigiano, and serve alongside a warm bowl of simmered tomato dipping sauce.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment2h
Cold Ferment24-48h
Final Proof2h
Same 420g dough ball as the pizza (or 250g for small calzone). 24-48h cold ferment in refrigeration. Temper 2 hours at room temp before rolling thin.