Sausage and Pepperoni Cheese Stuffed Calzone
Super San Mateo Che · food.com · 2008 · Original
Calzoneinferred from the title
DietNot vegetarian: sausage, pepperoni slice.
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: 450°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
450°F / 232°C
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Ingredients (7)
- cheese otherpart-skim ricotta cheese1 cup · 113g
- cheese mozzarellamozzarella cheese4 cup · 452g
- cheese otherparmesan cheese1/2 cup · 56.5g
- sauce tomatocrushed red pepper flakes1 tsp
- oilolive oil2 tbsp · 27.2g
- sauce tomatomarinara sauce2 cup · 400g
- saltsalt and peppern/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesausage1 1/2 cup · 225g
- over cheesepepperoni slice1 cup · 150g
- over cheeseitalian seasoning2 tbsp · 25g
- over cheesearlic clove
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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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
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