Scrumptious Sausage Calzones
WJKing · food.com · 2003 · Original
Calzoneinferred from the title
DietNot vegetarian: bulk italian sausage.
Against 5,130 pizza recipes
Calzone style, 65% hydration: drier than 55% 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: 65%) · 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
384g
Liquid, as water
251g
Hydration
65.2%
Salt
3.1%
Yeast
1.85%
Oil
7.1%
Sauce
300g
Cheese
482g
Dough weight
703g
Process
Bake temp
n/a
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (12)
- yeast1 package active dry yeast7.1g
- waterwater1/2 cup · 119g
- dairy doughwarm milk3/4 cup · 150g
- oilolive oil2 tbsp · 27.2g
- saltsalt1 1/2 tsp · 9g
- sugarsugar1 tsp · 4.2g
- flour3 -3 1/4 cups flour3 cup · 384g
- cheese otherlow-fat small-curd cottage cheese15 oz · 425g
- cheese othergrated parmesan cheese1/2 cup · 56.5g
- oiladditional olive oil or vegetable oiln/a
- saltgarlic salt1/2 tsp · 3g
- sauce tomatopizza sauce1 1/2 cup · 300g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebulk Italian sausage1 lb · 454g
- over cheesefrozen chopped spinach10 oz · 284g
- over cheesefresh parsley1 tbsp · 1.5g
- over cheesepepper0.1 tsp · 0.5g
- over cheesecornmeal2 tbsp · 25g
- over cheesemushroom
- over cheeseonion
Keep exploring
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Do something with it
- Scale this doughStart from 65% hydration and 3.1% 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 65% 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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