Muffuletta Calzones
DailyInspiration · food.com · 2013 · Original
Calzoneinferred from the title
DietNot vegetarian: genoa salami, ham.
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 (this recipe: 425°F)
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
425°F / 218°C
Bake time
20 to 24 min
Oven
home standard
Surface
stone
Ingredients (3)
- oilolive oil2 tbsp · 27.2g
- cheese other1 package provolone cheese198g
- cheese otherparmesan cheese2 tbsp
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepickled vegetables1 cup · 200g
- over cheese8 slices genoa salami
- over cheeseham1/2 cup · 75g
- over cheesepimento stuffed olive1/4 cup · 50g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
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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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