Bread Machine Calzone
allrecipes.com · 1999 · Original
Calzoneinferred from the title
DietNot vegetarian: sliced italian sausage.
Against 5,130 pizza recipes
Calzone style, 79% hydration: wetter than 80% of the 1,480 doughs that parse, baked at 350°F, hotter than 1% 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: 79%) · 450 to 550°F bake (this recipe: 350°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
381g
Liquid, as water
300g
Hydration
78.7%
Salt
1.6%
Yeast
1.57%
Oil
0%
Sauce
150g
Cheese
141g
Dough weight
712g
Process
Bake temp
350°F / 177°C
Bake time
35 to 45 min
Oven
home standard
Surface
stone
Ingredients (8)
- waterwater1 1/4 cup · 296g
- yeastactive dry yeast2 tsp · 6g
- sugarwhite sugar1 1/2 tbsp · 18.8g
- flourbread flour3 cup · 381g
- saltsalt1 tsp · 6g
- dairy doughpowdered milk1 tsp · 4.2g
- sauce tomatopizza sauce3/4 cup · 150g
- cheese mozzarellashredded mozzarella cheese1 1/4 cup · 141g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesliced Italian sausage3/4 cup · 113g
- over cheesebutter2 tbsp · 28.4g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 79% hydration and 1.6% 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 79% 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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