Gram’s Calzone with Sausage and Cheese
anitalianinmykitchen.com · 2023 · Original
Calzoneinferred from the title
DietNot vegetarian: italian sausages. Reviewed: Italian sausages; mozzarella.
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 (this recipe: 400°F)
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
400°F / 204°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (4)
- salt1-2 pinches saltn/a
- egg dough1 large eggn/a
- cheese mozzarellashredded mozzarella cheese *2 cup · 226g
- oil1-2 tablespoon olive oil1 tbsp · 13.6g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2-3 Italian sausages )
- over cheese½-1 tablespoon fennel seeds1/2 tbsp · 6.3g
- over cheese1-2 dashes paprika
Keep exploring
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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.
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