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The Versatile Calzone

Annie H · food.com · 2003 · Original

Calzoneinferred from the title

DietNot vegetarian: chicken breast, beef, briskets.

Against 5,130 pizza recipes

Calzone style, 59% hydration: drier than 77% 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: 59%) · 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

1600g

Water

948g

Hydration

59.3%

Salt

n/a

Yeast

1.56%

Oil

3.4%

Sauce

400g

Cheese

170g

Dough weight

2928g

Process

Bake temp

n/a

Bake time

30 min

Oven

home standard

Surface

stone

Ingredients (11)

  • waterwarm water4 cup · 948g
  • flourwheat flour4 cup · 800g
  • yeastyeast2 tbsp · 25g
  • saltsalt1/2 tsp · 3g
  • oiloil1/4 cup · 54.5g
  • flourwhite flour4 cup · 800g
  • sauce tomatospaghetti sauce1/2 cup · 100g
  • cheese othercheddar cheese1/2 cup · 56.5g
  • cheese otherbrie cheese1/4 lb · 113g
  • sauce tomatobarbecue sauce1 1/2 cup · 300g
  • dairy dough1 can cream of mushroom soup298g

Toppings (8)

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

  • over cheese1 chicken breast
  • over cheesebeef1 lb · 454g
  • over cheesebrown gravy mix2 tbsp · 25g
  • over cheese1 bay leaf
  • over cheese1 bunch asparagus
  • over cheesebriskets1 lb · 454g
  • over cheeseliquid smoke1 tsp · 4.2g
  • over cheesemushroom1 cup · 200g

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