Cherry Tomato and Feta Calzone
Sackville · food.com · 2002 · Original
Calzoneinferred from the title
DietVegetarian. Not vegan: feta cheese, parmesan cheese, egg.
Against 5,130 pizza recipes
Calzone style, 67% hydration: drier than 50% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% 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: 67%) · 450 to 550°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
225g
Water
150g
Hydration
66.7%
Salt
1.3%
Yeast
3.11%
Oil
23.2%
Sauce
292g
Cheese
100g
Dough weight
437g
Process
Bake temp
400°F / 204°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourall-purpose flour225g
- saltsalt1/2 tsp · 3g
- yeastfast-rising active dry yeast7g
- waterwater150 ml · 150g
- oilolive oil2 tbsp · 27.2g
- sauce tomatocherry tomatoes200g
- cheese otherfeta cheese100g
- cheese otherparmesan cheese4 tbsp
- dairy dough1 large eggn/a
- sauce tomatotomato sauce6 tbsp · 91.8g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 red onion
- over cheese4 -6 mushrooms
- over cheese2 cloves garlic
- over cheese10 black olives
- over cheesedried oregano1 tsp · 0.5g
- post bakedried basil or 10 fresh basil leaves2 tsp · 1g
- over cheesefresh ground black pepper
Keep exploring
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Do something with it
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- See what hydration doesWhere 67% 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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