Sausage and Three Cheese Calzone
mickeydownunder · food.com · 2010 · Original
Calzoneinferred from the title
DietNot vegetarian: pork sausage.
Against 5,130 pizza recipes
Calzone style, 71% hydration: wetter than 61% 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: 71%) · 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
356g
Hydration
71.1%
Salt
3.6%
Yeast
1.40%
Oil
12.0%
Sauce
n/a
Cheese
550g
Dough weight
941g
Process
Bake temp
n/a
Bake time
30 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourplain flour400g
- floursemolina100g
- waterwarm water1 1/2 cup · 356g
- oilolive oil60 ml · 60g
- yeastdried yeast7g
- saltsea salt1 tbsp · 18g
- saltsalt and peppern/a
- cheese otherricotta cheese400g
- cheese otherparmesan cheese150g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepork sausage300g
- over cheese1 red onion
- over cheesefresh oregano1 tsp · 0.5g
- over cheesebocconcini200g
- over cheesecooking spray
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 71% hydration and 3.6% 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 71% 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.