Stromboli / Calzone Calculator

Step 1: Select Style Pro Tip: Choose Stromboli vs Calzone first. Stromboli lets you pick Rolled or Folded (filling targets change). Calzone uses set dough-ball weights and scaled fillings.

Rolled Folded

Step 2: Select Size of Stromboli Pro Tip: Size controls both dough scale (Stromboli batches) and filling targets. Large is the baseline, Medium and Small are scaled down.

Step 3: Number of Stromboli Pro Tip: The “Total” column scales with quantity. The “Each” column shows per-item targets (hidden when quantity = 1).

2
g oz
*All units in g
Dough Ball Weight (each) 0g
Total Dough 0g

Dough Ingredients: Pro Tip: Warm water is used to wake up ADY. Cold water helps control final dough temp. Toggle g/oz at the top.

AP Flour 0g
Bread Flour 0g
Warm Water 0g
Cold Water 0g
Yeast (ADY) 0g
Salt 0g
Oil 0g

Filling Targets: Pro Tip: These are suggested targets, not strict rules. Adjust to your preference. “Each” is per item; “Total” scales with quantity.

Total
Cheese 0g
Meat 0g
Veggie 0g
Sauce (on the side) 0g
Each
Cheese 0g
Meat 0g
Veggie 0g
Sauce (on the side) 0g
*Filling Targets are only a suggestion and can be adjusted to personal preference.
Fermentation Notes: Pro Tip: Cold fermentation improves flavor and handling. If the dough is tight, give it a little more warm-up time before shaping.
Mix → rest 20–30 minutes → refrigerate 12–48 hours. Remove from refrigerator 60-90 minutes prior to shaping.

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