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Sicilian Calzone
TheGrumpyChef · food.com · 2009 · Original
Sicilian / sfincione (asserted)
Sicilian / sfincione (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Style norms: 65–75% hydration · 450–550°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
123g
Cheese
113g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomato2 plum tomatoes—
- cheese otherfat-free ricotta cheese1 cup · 113g
- salt1 pinch salt—
- cheese mozzarellashredded fat free mozzarella cheese1 tbsp
- sauce tomatotomato sauce0.5 cup · 122.5g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefrozen French bread dough4 oz · 113.4g
- over cheesechopped spinach2 cup · 400g
- over cheesescallion1 tbsp · 12.5g
- over cheesedried oregano0.5 tsp · 0.3g
- post bakefresh basil1 tbsp · 1.5g
- over cheesearlic clove
- over cheeseground black pepper0.25 tsp · 1.1g