- 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
Iconic multi-cheese folded & vented brick-oven calzone
Utilizes Lucali's signature low-hydration 420g dough rolled paper-thin into a 16-18 inch round, layered with shredded mozzarella, sliced fresh mozzarella, mounded pockets of whole-milk ricotta, and pecorino before folding, crimping, and high-heat deck baking.
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 |
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.
Home Oven Settings
Temperature750°F
Bake Time6-8 min
SurfacePreheated Baking Steel or Heavy Stone
Bake at 750-800°F (or 550°F max home oven with preheated baking steel) for 6 to 8 minutes until steam vent slits are bubbling and exterior crust is deeply browned and crisp with frico forming at edges. Brush with Extra Virgin Olive Oil, dust with Parmigiano, and serve alongside warm simmered sauce.
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 420g portions for large calzones (or 250g for small).
- Cup tightly to seal seams.
48h
- Refrigerate in lightly oiled containers for 24 to 48 hours.
- Bring to room temperature 2 hours before rolling.
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
Roll out the 420g dough ball flat with a rolling pin or wine bottle into an ultra-thin 16-to-18-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
8m
- Slide onto a 750°F–800°F outdoor pizza oven deck, or preheat a home oven baking steel to 550°F.
- Bake for 6 to 8 minutes until vent slits bubble and crust is blistered.
- 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.