Calzones of Tomato, Mozzarella and Basil
2Bleu · food.com · 2007 · Original
Calzoneinferred from the title
DietVegetarian. Not vegan: fresh mozzarella cheese, parmesan cheese, eggs.
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
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (7)
- oilolive oil4 tbsp · 54.4g
- saltsalt1/2 tsp · 3g
- sauce tomato2 beefsteak tomatoesn/a
- cheese mozzarellafresh mozzarella cheese8 oz · 227g
- waterwater1 tsp · 5g
- cheese otherparmesan cheese1/4 cup · 28.3g
- sauce tomatomarinara sauce1/2 cup · 100g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseblack pepper1/2 tsp · 2.1g
- over cheese2 bulbs of garlic
- over cheeseitalian seasoning1 tbsp · 12.5g
- over cheese2 eggs
- post bakefresh basil1/4 cup · 6g
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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