Air Fryer Calzones
allrecipes.com · 2022 · Original
Calzoneinferred from the title
DietNot vegetarian: pepperoni.
Against 5,130 pizza recipes
Calzone style, 57% hydration: drier than 81% of the 1,480 doughs that parse, baked at 325°F, hotter than 0% 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: 57%) · 450 to 550°F bake (this recipe: 325°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
300g
Liquid, as water
170g
Hydration
56.7%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
100g
Cheese
113g
Dough weight
500g
Process
Bake temp
325°F / 163°C
Bake time
4 to 5 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilolive oil cooking sprayn/a
- flourself-rising flour1 1/2 cup · 300g
- dairy doughplain Greek yogurt1 cup · 200g
- sauce tomatoprepared pizza sauce1/2 cup · 100g
- cheese mozzarellashredded mozzarella cheese1 cup · 113g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepepperoni1/2 cup · 75g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 57% hydration and 0.0% 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 57% 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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