Three Cheese Caprese Calzone
Genius Kitchen · food.com · 2017 · Original
Calzoneinferred from the title
DietNot vegetarian: worcestershire sauce. Reviewed: Worcestershire sauce (anchovy); cheeses.
Against 5,130 pizza recipes
Calzone style, 82% hydration: wetter than 86% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Calzone (Naples): pizza dough folded over ricotta, mozzarella and fillings and sealed; baked or fried
Tradition: 58 to 68% hydration (this recipe: 82%) · 450 to 550°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
508g
Water
415g
Hydration
81.7%
Salt
2.4%
Yeast
1.40%
Oil
13.4%
Sauce
806g
Cheese
396g
Dough weight
1018g
Process
Bake temp
500°F / 260°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (15)
- sauce tomatoWorcestershire sauce3 tsp · 12.6g
- cheese otherricotta cheese1 cup · 113g
- cheese othergrated parmesan cheese1/2 cup · 56.5g
- cheese mozzarellashredded mozzarella cheese8 oz · 227g
- sauce tomato1 pint cherry heirloom tomaton/a
- saltkosher salt and freshly cracked black peppern/a
- sauce tomatotomato saucen/a
- waterwarm water1 3/4 cup · 415g
- yeast1 envelope active dry yeast7.1g
- sugarsugar2 tsp · 8.4g
- oilolive oil3 tbsp · 40.8g
- flourbread flour4 cup · 508g
- saltsalt2 tsp · 12g
- sauce tomato1 can crushed tomatoes794g
- sugar1 pinch sugarn/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebalsamic vinegar1/2 cup · 100g
- post bakefresh basil leaf1/4 cup · 6g
- over cheesenonstick cooking spray
- over cheese1/2 onion
- over cheesearlic cloves
- over cheesered pepper flakes
Keep exploring
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Do something with it
- Scale this doughStart from 82% hydration and 2.4% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 82% 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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