CALZONE NAPOLETANO RIPIENO AL FORNO
Status Mamma · blog.giallozafferano.it · 2020 · Original
Calzoneinferred from the title
DietNot vegetarian: salame napoletano; ricotta; parmigiano.
Against 5,130 pizza recipes
Calzone style, 66% hydration: drier than 51% of the 1,480 doughs that parse, baked at 428°F, hotter than 47% of recipes that state an oven.
Calzone (Naples): pizza dough folded over ricotta, mozzarella and fillings and sealed; baked or fried
Tradition: 58 to 68% hydration (this recipe: 66%) · 450 to 550°F bake (this recipe: 428°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
640g
Water
425g
Hydration
66.4%
Salt
2.3%
Yeast
0.31%
Oil
0%
Sauce
150g
Cheese
560g
Dough weight
1082g
Process
Bake details not stated on the source page.
Ingredients (8)
- wateracqua425 ml · 425g
- yeastlievito di birra compresso2g
- flourfarina 0640g
- saltsale15g
- cheese otherparmigiano Reggiano DOP60g
- cheese otherricotta500g
- sauce tomato12 cucchiai salsa di pomodoro12 tbsp · 150g
- oilq.b. olio extravergine d'olivan/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefiordilatte150g
- over cheesesalame napoletano150g
- over cheeseq.b. pepe nero
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 66% hydration and 2.3% salt, then set your own flour weight and ball count.
- 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 doesWhere 66% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Calzone group marked.
Or browse all 5130 pizza recipes.