Meat feast calzone
Simon Rimmer · bbc.co.uk · 2007 · Original
Calzoneinferred from the title
DietNot vegetarian: assorted italian cold meats.
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: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
225g
Water
1418g
Hydration
n/a
Salt
n/a
Yeast
1.87%
Oil
0%
Sauce
150g
Cheese
230g
Dough weight
4907g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
450°F / 232°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (9)
- flour/8oz plain strong flour225g
- dairy dough/3fl oz milk90 oz · 2552g
- water/2fl oz water50 oz · 1418g
- yeastdried yeast1 tsp · 4.2g
- oil/1fl oz olive oil25 oz · 709g
- saltpinch saltn/a
- sauce tomato/5oz cherry tomatoes150g
- cheese mozzarella/7oz buffalo mozzarella200g
- cheese other/1oz grated parmesan30g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese/7oz assorted Italian cold meats200g
- over cheesecapers1 tbsp · 12.5g
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.