Sausage, Spinach, and Ricotta Calzone
allrecipes.com · 2010 · Original
Calzoneinferred from the title
DietNot vegetarian: italian sausage.
Against 5,130 pizza recipes
Calzone style, one of 135 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Calzone (Naples): pizza dough folded over ricotta, mozzarella and fillings and sealed; baked or fried
Tradition: 58 to 68% hydration · 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
188g
Water
217g
Hydration
n/a
Salt
4.0%
Yeast
n/a
Oil
7.3%
Sauce
400g
Cheese
170g
Dough weight
430g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
375°F / 191°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (13)
- flourall-purpose flour1 1/2 cup · 188g
- yeast1 envelope Fleischmann's® Pizza Crust Yeastn/a
- sugarsugar1 tsp · 4.2g
- saltsalt3/4 tsp · 4.5g
- watervery warm water2/3 cup · 158g
- oilvegetable oil1 tbsp · 13.6g
- waterwater1/4 cup · 59.3g
- cheese otherricotta cheese3/4 cup · 84.8g
- cheese mozzarellashredded mozzarella cheese3/4 cup · 84.8g
- egg dough1 large eggn/a
- sauce tomatoSpice Islands® Crushed Red Pepper1/2 tsp
- saltSpice Islands® Garlic Salt1/2 tsp · 3g
- sauce tomatopizza sauce2 cup · 400g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseItalian sausage8 oz · 227g
- over cheesefresh spinach leaves2 cup · 400g
- over cheeseSpice Islands® Italian Herb Seasoning1 tsp · 4.2g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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