Real Italian Calzones
allrecipes.com · 1999 · Original
Calzoneinferred from the title
DietNot vegetarian: diced pepperoni.
Against 5,130 pizza recipes
Calzone style, 76% hydration: wetter than 74% 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: 76%) · 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
313g
Water
237g
Hydration
75.8%
Salt
1.9%
Yeast
n/a
Oil
5.8%
Sauce
n/a
Cheese
226g
Dough weight
720g
Process
Bake temp
375°F / 191°C
Bake time
30 min
Oven
home standard
Surface
stone
Ingredients (9)
- yeast1 package active dry yeast142g
- waterwarm water1 cup · 237g
- oilolive oil1 tbsp · 13.6g
- sugarwhite sugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
- flourall-purpose flour2 1/2 cup · 313g
- egg dough1 large eggn/a
- cheese othershredded Cheddar cheese1 1/2 cup · 170g
- cheese otherricotta cheese1/2 cup · 56.5g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesediced pepperoni1/2 cup · 75g
- over cheesesliced fresh mushrooms1/2 cup · 100g
- over cheesedried basil leaves1 tbsp · 1.5g
Keep exploring
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Do something with it
- Scale this doughStart from 76% hydration and 1.9% 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 76% 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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