Cast-Iron Skillet Calzone
americastestkitchen.com · 2022 · Original
Calzoneinferred from the title
DietNot vegetarian: sweet or hot italian sausage, thinly sliced pepperoni.
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
30 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilextra-virgin olive oil2 tsp · 9g
- cheese mozzarellamozzarella cheese1 lb · 454g
- cheese otherwhole-milk ricotta cheese8 oz · 227g
- sauce tomatolow-sodium marinara sauce1 cup · 200g
- water1 large egg1 tbsp · 15g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesweet or hot Italian sausage1 lb · 454g
- over cheesethinly sliced pepperoni4 oz · 113g
- over cheesearlic cloves
- post bakechopped fresh basil2 tbsp · 3g
- over cheesepepper1 tsp · 4.2g
- over cheesetoasted sesame seeds2 tsp · 8.4g
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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- 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.
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