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Spooky Calzone Snake

ElizabethKnicely · food.com · 2013 · Original

Calzoneinferred from the title

DietNot vegetarian: sliced pepperoni.

Against 5,130 pizza recipes

Calzone style, 67% hydration: wetter than 50% of the 1,480 doughs that parse.

See how all 5,130 pizza recipes compare →

Calzone (Naples): pizza dough folded over ricotta, mozzarella and fillings and sealed; baked or fried

Tradition: 58 to 68% hydration (this recipe: 67%) · 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

375g

Water

252g

Hydration

67.2%

Salt

2.4%

Yeast

1.89%

Oil

7.3%

Sauce

n/a

Cheese

367g

Dough weight

675g

Process

Bake temp

n/a

Bake time

30 to 35 min

Oven

home standard

Surface

stone

Ingredients (11)

  • sugarwhite sugar1 tsp · 4.2g
  • waterwarm water1 cup · 237g
  • yeast1 package active dry yeast7.1g
  • oilolive oil2 tbsp · 27.2g
  • saltkosher salt1 1/2 tsp · 9g
  • flourall-purpose flour3 cup · 375g
  • cheese otherricotta cheese1 cup · 113g
  • cheese mozzarellashredded mozzarella cheese2 cup · 226g
  • cheese othergrated parmesan cheese1/4 cup · 28.3g
  • egg dough1 eggn/a
  • waterwater1 tbsp · 15g

Toppings (7)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheese1 package sliced pepperoni113g
  • over cheesechopped fresh parsley1 tbsp · 1.5g
  • over cheeseitalian seasoning1/2 tsp · 2.1g
  • over cheesesliced black olives1/2 cup · 100g
  • over cheesereen bell pepper
  • over cheesesliced fresh mushrooms1/2 cup · 100g
  • over cheesefood coloring

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