I am wondering if calzone dough has different water ratio to pizza dough (assuming the average home oven type dough recipe in the first place for hydration). (I now only use a breville pizza tabletop cooker because my convection oven overheats the hell out of my kitchen.. long old thread there).
So I don't have a reliable dough recipe for "average" pizza dough". My regular pizza is slight higher hydration (I autolyze, rest 20, wet knead, rest 20, dry knead, shape into individual containers, rest 5 then slow rise fridge 2 days). I get a very decent thin and tender and light puff in the crust ONLY of course in the Breville mine pizza cooker.
So assuming I'm cooking calzones at about 450 in my convection oven (meaning even bottom and top heat approximately when position in the lower 1/3 of the oven), what hydration and rise level should I aim for please?
thank you pizza smarties!!!