Spooky Calzone Snake
allrecipes.com · 2006 · Original
Calzoneinferred from the title
DietNot vegetarian: sliced pepperoni.
Against 5,130 pizza recipes
Calzone style, 67% hydration: wetter than 50% of the 1,480 doughs that parse, baked at 375°F, hotter than 10% of recipes that state an oven.
Calzone (Naples): pizza dough folded over ricotta, mozzarella and fillings and sealed; baked or fried
Tradition: 58 to 68% hydration (this recipe: 67%) · 450 to 550°F bake (this recipe: 375°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
375g
Water
252g
Hydration
67.2%
Salt
2.4%
Yeast
n/a
Oil
7.3%
Sauce
n/a
Cheese
367g
Dough weight
809g
Process
Bake temp
375°F / 191°C
Bake time
30 to 35 min
Oven
home standard
Surface
stone
Ingredients (11)
- sugarwhite sugar1 tsp · 4.2g
- waterwarm water1 cup · 237g
- yeast1 package active dry yeast142g
- oilolive oil2 tbsp · 27.2g
- saltkosher salt1 1/2 tsp · 9g
- flourall-purpose flour3 cup · 375g
- cheese otherricotta cheese1 cup · 113g
- cheese mozzarellashredded mozzarella cheese2 cup · 226g
- cheese othergrated Parmesan cheese1/4 cup · 28.3g
- egg dough1 eggn/a
- waterwater1 tbsp · 15g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 package sliced pepperoni113g
- over cheesechopped fresh parsley1 tbsp · 1.5g
- over cheeseItalian seasoning1/2 tsp · 2.1g
- over cheesesliced black olives1/2 cup · 100g
- over cheesereen bell pepper
- over cheesesliced fresh mushrooms1/2 cup · 100g
Keep exploring
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Do something with it
- Scale this doughStart from 67% hydration and 2.4% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 67% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Calzone group marked.
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