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Ricotta Calzones
Unknown · americastestkitchen.com · 2007 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
624g
Water
354g
Hydration
56.7%
Salt
1.7%
Yeast
1.09%
Oil
8.7%
Sauce
—
Cheese
270g
Dough weight
1475g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (12)
- flourbread flour plus additional for dusting work surface4 cup · 624g
- yeastinstant yeast2.25 tsp · 6.8g
- salttable salt1.5 tsp · 9g
- oilextra-virgin olive oil2 tbsp · 27.2g
- waterwater plus 1 tablespoon1.5 cup · 354g
- oilolive oil2 tbsp · 27.2g
- dairy doughwhole-milk ricotta15 oz · 425g
- cheese mozzarellashredded fresh mozzarella8 oz · 227g
- cheese othergrated Parmesan cheese1.5 oz · 43g
- egg dough1 large egg yolk—
- oilextra-virgin olive oil for brushing shaped calzones—
- saltkosher salt for sprinkling—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 medium cloves garlic
- over cheesered pepper flakes0.25 tsp · 1.1g
- over cheeseminced fresh oregano leaves1 tbsp · 1.5g
- over cheeseground black pepper0.125 tsp · 0.5g