Broccoli, Pepperoni and Three Cheese Calzones
allrecipes.com · 1999 · Original
Calzoneinferred from the title
DietNot vegetarian: diced pepperoni.
Against 5,130 pizza recipes
Calzone style, 74% hydration: wetter than 70% 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: 74%) · 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
500g
Water
371g
Hydration
74.1%
Salt
1.2%
Yeast
1.36%
Oil
13.6%
Sauce
n/a
Cheese
141g
Dough weight
958g
Process
Bake temp
375°F / 191°C
Bake time
30 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (12)
- yeastactive dry yeast2 1/4 tsp · 6.8g
- waterwarm water1 1/2 cup · 356g
- flourall-purpose flour4 cup · 500g
- saltsalt1 tsp · 6g
- sugarwhite sugar1 1/2 tsp · 6.3g
- cheese othershredded provolone cheese2/3 cup · 75.3g
- cheese mozzarellashredded mozzarella cheese1/3 cup · 37.7g
- cheese othergrated Parmesan cheese1/4 cup · 28.3g
- oilolive oil1/4 cup · 54.5g
- saltsalt and pepper to tasten/a
- egg dough1 eggn/a
- waterwater1 tbsp · 15g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1.5 heads fresh broccoli
- over cheese1 clove garlic
- over cheesediced pepperoni1 cup · 150g
- over cheesecornmeal2 tbsp · 25g
Keep exploring
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Do something with it
- Scale this doughStart from 74% hydration and 1.2% 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 74% 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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