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Calzone

Featuring a classic pizza dough, Calzones are dressed, then folded in half and crimped or rolled to create a sealed edge and then baked like a turnover.

Best Flours for your Calzone:
Kyrol<sup>®</sup> Premium High Gluten Flour
Kyrol® Premium High Gluten Flour

A long-time favorite of pizza operators, Kyrol is a premium high-gluten (14% protein) flour with the dependability and consistency needed to deliver pizza after pizza. Kyrol is used by competitors in the World Pizza Games.

Protein: 13.7-14.3% Ash: 0.54 Moisture: 14.3% max
Pack sizes: 50 lb. bag

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Hummer<sup>®</sup> Premium High Gluten Flour
Hummer® Premium High Gluten Flour

A premium high-gluten flour that operators in the Northeast US have relied on for generations. This 14% protein flour works well for long fermentation doughs, has high absorption, and can tolerate mixing and handling.

Protein: 13.7-14.3% Ash: 0.54 Moisture: 14.3% max
Pack sizes: 50 lb. bag

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Magnifico Special<sup>®</sup> Premium Patent Bakers Flour
Magnifico Special® Premium Patent Bakers Flour

A great choice for your entire menu, this 13%, high-protein flour, is ideal for a variety of doughs, textures and pizza styles.

Protein: 12.7 - 13.3% Ash: 0.54 Moisture: 14.3% max
Pack sizes: 50 lb. bag

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King Midas Special<sup>®</sup> Premium Bakers Flour
King Midas Special® Premium Bakers Flour

This versatile, mid-protein (12.6%) flour can be used in a variety of pizza styles and preparation methods to deliver crisp, flavorful crusts. Pizza dough benefits from the absorption, fermentation and mixing tolerance of this premium-quality flour, delivering crisp and flavorful crusts.

Protein: 12.2 - 12.8% Ash: 0.54 Moisture: 14.3% max
Pack sizes: 50 lb. bag

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Need Help Deciding? Contact an Ardent Mills Pizza Expert