Calzone Napoletano, la Ricetta Originale
Il Club delle Ricette · ilclubdellericette.it · Original
Calzoneinferred from the title
DietNot vegetarian: salame; uovo; ricotta; mozzarella.
Against 5,130 pizza recipes
Calzone style, 50% hydration: drier than 88% of the 1,480 doughs that parse, baked at 428°F, hotter than 47% 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: 50%) · 450 to 550°F bake (this recipe: 428°F)
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
250g
Hydration
50.0%
Salt
n/a
Yeast
2.40%
Oil
2.7%
Sauce
92g
Cheese
520g
Dough weight
776g
Process
Bake temp
428°F / 220°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (11)
- flourdi Farina 00500g
- waterdi Acqua250 ml · 250g
- yeastdi Lievito di Birra12g
- oil1 cucchiaio di Olio Extravergine d'Oliva1 tbsp · 13.6g
- saltMezza cucchiaino di Sale Finen/a
- cheese otherdi Ricotta300g
- cheese mozzarelladi Mozzarella200g
- cheese otherdi Pecorino20g
- sauce tomato6 cucchiai di Passata di pomodoro6 tbsp · 91.8g
- oilq.b. di Olio Extravergine d'Olivan/a
- saltq.b. di Sale Finon/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedi Salame100g
- over cheese1 Uovo
- over cheeseq.b. di Basilico
- over cheeseq.b. di Pepe Nero
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 50% hydration and 0.0% 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 50% 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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