Three-Meat Calzone
americastestkitchen.com · 2011 · Original
Calzoneinferred from the title
DietNot vegetarian: thinly sliced salami, pepperoni, capicola.
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
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
n/a
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (5)
- cheese otherricotta cheese1 cup · 113g
- cheese othergrated Parmesan cheese1/2 cup · 56.5g
- oilextra-virgin olive oil2 tbsp · 27.2g
- flourFlour for dusting work surfacen/a
- cheese mozzarellamozzarella cheese8 oz · 227g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesethinly sliced salami6 oz · 170g
- over cheesepepperoni2 oz · 56.7g
- post bakechopped fresh basil1/2 cup · 12g
- over cheesecapicola4 oz · 113g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Calzone group marked.
Or browse all 5130 pizza recipes.