Pepperoni Cheese Bread / Calzone
Dottygumdrop · food.com · 2009 · Original
Calzoneinferred from the title
DietNot vegetarian: pepperoni slices.
Against 5,130 pizza recipes
Calzone style, 47% hydration: drier than 95% 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: 47%) · 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
400g
Liquid, as water
189g
Hydration
47.1%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
307g
Dough weight
663g
Process
Bake temp
400°F / 204°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourself-raising flour2 cup · 400g
- dairy doughsour cream1 1/4 cup · 250g
- dairy doughmilk1 tbsp · 12.5g
- cheese othercream cheese250g
- cheese othershredded cheddar cheese1/2 cup · 56.5g
- egg dough1 eggn/a
- cheese otherparmesan cheese2 tbsp
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh oregano1/2 cup · 12g
- over cheesesliced mushrooms200g
- over cheesepepperoni slices200g
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 47% hydration and 0.0% 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 47% 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.