' Drowned' Cauliflower Calzone Pie
Wild Thyme Flour · food.com · 2009 · Original
Calzoneinferred from the title
DietNot vegetarian: tuna.
Against 5,130 pizza recipes
Calzone style, 56% hydration: drier than 82% of the 1,480 doughs that parse, baked at 428°F, hotter than 47% 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: 56%) · 450 to 550°F bake (this recipe: 428°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
280g
Hydration
56.0%
Salt
1.2%
Yeast
1.68%
Oil
12.0%
Sauce
n/a
Cheese
500g
Dough weight
854g
Process
Bake temp
428°F / 220°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (7)
- cheese othercream cheese200g
- cheese mozzarellamozzarella cheese300g
- flourstrong flour500g
- oilolive oil60 ml · 60g
- waterwater280 ml · 280g
- yeastyeast2 tsp · 8.4g
- saltsalt1 tsp · 6g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 cauliflower
- over cheese6 spring onions
- over cheesewhite wine300 ml · 300g
- over cheesetuna8 oz · 227g
- over cheeseblack olives200g
- over cheesepepper1 tsp · 4.2g
Keep exploring
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Do something with it
- Scale this doughStart from 56% hydration and 1.2% 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 56% 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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