Real Italian Calzones
anonymous · food.com · 2007 · Original
Calzoneinferred from the title
DietNot vegetarian: diced pepperoni.
Against 5,130 pizza recipes
Calzone style, 47% hydration: drier than 92% of the 1,480 doughs that parse.
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
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
237g
Hydration
47.4%
Salt
1.2%
Yeast
1.42%
Oil
3.6%
Sauce
n/a
Cheese
226g
Dough weight
772g
Process
Bake temp
n/a
Bake time
30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (9)
- yeast1 package active dry yeast7.1g
- waterwarm water1 cup · 237g
- oilolive oil1 tbsp · 13.6g
- sugarwhite sugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
- flourflour2 1/2 cup · 500g
- cheese mozzarellamozzarella cheese1/2 cup · 56.5g
- cheese othersharp cheddar cheese1 1/2 cup · 170g
- egg dough1 eggn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesediced pepperoni1/2 cup · 75g
- over cheesesliced black olives1/2 cup · 100g
- over cheesedried basil1 tbsp · 1.5g
Keep exploring
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- Scale this doughStart from 47% 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 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.
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