Calzone With Sun-Dried Tomatoes
Annacia · food.com · 2006 · Original
Calzoneinferred from the title
DietNot vegetarian: sliced salami or 1/4 lb prosciutto.
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
20 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (5)
- oiloil1 tbsp · 13.6g
- cheese otherricotta cheese1 cup · 113g
- sauce tomatochopped sun-dried tomato1/4 cup · 61.3g
- cheese mozzarellamozzarella cheese2 cup · 226g
- oilolive oiln/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 medium onion
- over cheesearlic clove
- over cheesechopped fresh parsley2 tbsp · 3g
- over cheesesliced salami or 1/4 lb prosciutto1/4 lb · 113g
- over cheesecornmeal
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
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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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