Mini Sausage Calzones (Oamc)
Sam 3 · food.com · 2007 · Original
Calzoneinferred from the title
DietNot vegetarian: sweet italian sausage.
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 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatopizza sauce1 cup · 200g
- cheese mozzarellagrated lowfat mozzarella cheese1 cup · 113g
- cheese otherparmesan cheese4 tsp
- dairy doughmilk4 tbsp · 50g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesweet Italian sausage8 oz · 227g
- over cheesechopped onion1 cup · 200g
- over cheesearlic cloves
- over cheesedried basil1/2 tsp · 0.3g
- over cheesedried oregano1/2 tsp · 0.3g
- over cheese2 eggs
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Calzone group marked.
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