Calzones rotos, así se hace el exquisito dulce chileno de masa frita
Bea Orviz Tjiang · directoalpaladar.com · 2026 · Original
Calzoneinferred from the title
DietVegetarian. Not vegan: leche, huevo, mantequilla.
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.
Flour
250g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
2.00%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
315g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (4)
- flourHarina de trigo250g
- yeast5g Levadura química5g
- sugarAzúcar60g
- sugarAzúcar glasn/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseLeche
- over cheese1 Huevo
- over cheeseMantequilla35g
- over cheeseVainilla
- over cheeseRalladura de limón
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.