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Spinach and Ricotta Calzone
anme7039 · food.com · 2007 · Original
other (asserted)
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
—
Salt
4.8%
Yeast
3.11%
Oil
18.6%
Sauce
—
Cheese
113g
Dough weight
601g
Process
Bake temp
450°F / 232°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
2h
Ingredients (12)
- flourflour—
- waterfrozen chopped spinach5 oz · 141.8g
- cheese otherwhole milk ricotta cheese1 cup · 113g
- cheese mozzarella1 small fresh mozzarella ball—
- saltkosher salt0.75 tsp · 4.5g
- oilolive oil2 tbsp · 27.2g
- yeastactive dry yeast2.25 tsp · 6.8g
- waterwarm water0.75 cup · 177.8g
- sugarsugar1 tsp · 4.2g
- oilextra virgin olive oil1 tbsp · 13.6g
- flourall-purpose flour1.75 cup · 218.8g
- 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