Cannoli Dessert Calzone
Demandy · food.com · 2007 · Original
Calzoneinferred from the title
DietNot vegetarian: lard or 1/4 cup vegetable shortening. Reviewed: lard; mascarpone; ricotta.
Against 5,130 pizza recipes
Calzone style, 63% hydration: drier than 59% of the 1,480 doughs that parse.
Calzone (Naples): pizza dough folded over ricotta, mozzarella and fillings and sealed; baked or fried
Tradition: 58 to 68% hydration (this recipe: 63%) · 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
375g
Water
237g
Hydration
63.2%
Salt
3.2%
Yeast
1.89%
Oil
13.3%
Sauce
n/a
Cheese
170g
Dough weight
790g
Process
Bake temp
n/a
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (10)
- cheese othermascarpone cheese1 cup · 113g
- cheese otherricotta cheese1/2 cup · 56.5g
- sugarconfectioners' sugar1/2 cup · 100g
- yeast1 package active dry yeast7.1g
- sugarsugar2 tsp · 8.4g
- waterwarm water1 cup · 237g
- oillard or 1/4 cup vegetable shortening1/4 cup · 50g
- flour3 -4 cups all-purpose flour3 cup · 375g
- saltsalt2 tsp · 12g
- oilolive oiln/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechocolate chips1/4 cup · 50g
- over cheesechopped walnuts1/4 cup · 50g
Keep exploring
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Do something with it
- Scale this doughStart from 63% hydration and 3.2% 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 63% 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.
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