Spinach and Ricotta Calzone
anme7039 · food.com · 2007 · Original
Calzoneinferred from the title
DietVegetarian. Not vegan: whole milk ricotta cheese, fresh mozzarella ball.
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.
Flour
219g
Water
320g
Hydration
n/a
Salt
4.8%
Yeast
3.11%
Oil
18.6%
Sauce
n/a
Cheese
113g
Dough weight
601g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
450°F / 232°C
Bake time
25 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
2h
Ingredients (12)
- flourflourn/a
- waterfrozen chopped spinach5 oz · 142g
- cheese otherwhole milk ricotta cheese1 cup · 113g
- cheese mozzarella1 small fresh mozzarella balln/a
- saltkosher salt3/4 tsp · 4.5g
- oilolive oil2 tbsp · 27.2g
- yeastactive dry yeast2 1/4 tsp · 6.8g
- waterwarm water3/4 cup · 178g
- sugarsugar1 tsp · 4.2g
- oilextra virgin olive oil1 tbsp · 13.6g
- flourall-purpose flour1 3/4 cup · 219g
- saltsalt1 tsp · 6g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseblack pepper
- over cheesecoarse cornmeal
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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