Spinach Calzones
patti k. · food.com · 2007 · Original
Calzoneinferred from the title
DietVegetarian. Not vegan: honey, ricotta cheese, grated mozzarella cheese and 2 more. Reviewed: ricotta; butter; honey.
Against 5,130 pizza recipes
Calzone style, 47% hydration: drier than 92% 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: 47%) · 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
237g
Hydration
47.4%
Salt
1.8%
Yeast
1.26%
Oil
0%
Sauce
n/a
Cheese
736g
Dough weight
765g
Process
Bake temp
n/a
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (8)
- yeastyeast1 1/2 tsp · 6.3g
- sugarhoney1 tbsp · 12.5g
- waterwarm water1 cup · 237g
- saltsalt1 1/2 tsp · 9g
- flour2 1/2-3 cups flour2 1/2 cup · 500g
- cheese otherricotta cheese1 lb · 454g
- cheese mozzarellagrated mozzarella cheese2 cup · 226g
- cheese othergrated parmesan cheese1/2 cup · 56.5g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 minced garlic cloves
- over cheeseminced onion1/2 cup · 100g
- over cheesefresh spinach1 lb · 284g
- over cheesebutter2 tbsp · 28.4g
- over cheese1 dash nutmeg
- over cheesepepper
Keep exploring
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- Scale this doughStart from 47% hydration and 1.8% salt, then set your own flour weight and ball count.
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- See what hydration doesWhere 47% 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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