Cheesy Potato Calzone
Kitzy · food.com · 2008 · Original
Calzoneinferred from the title
DietVegetarian. Not vegan: milk, mature cheddar cheese.
Against 5,130 pizza recipes
Calzone style, 74% hydration: wetter than 67% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 74%) · 450 to 550°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
200g
Liquid, as water
147g
Hydration
73.5%
Salt
1.5%
Yeast
2.10%
Oil
6.8%
Sauce
n/a
Cheese
125g
Dough weight
371g
Process
Bake temp
450°F / 232°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourstrong bread flour200g
- yeasteasy-blend dried yeast1 tsp · 4.2g
- saltsalt1/2 tsp · 3g
- oilolive oil1 tbsp · 13.6g
- waterwarm water125 ml · 125g
- dairy doughmilk2 tbsp · 25g
- cheese othermature cheddar cheese125g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseold potatoes500g
- over cheese1 small onion
- post bake3 leaves fresh basil
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 74% hydration and 1.5% 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 74% 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.