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Spinach-Ricotta Calzone

PJ Hamel · kingarthurbaking.com · Original

Calzoneinferred from the title

DietVegetarian. Not vegan: ricotta cheese, freshly grated parmesan cheese, shredded mozzarella cheese.

Against 5,130 pizza recipes

Calzone style, 47% hydration: drier than 95% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.

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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 (this recipe: 450°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

240g

Water

113g

Hydration

47.1%

Salt

3.1%

Yeast

1.58%

Oil

5.8%

Sauce

n/a

Cheese

57g

Dough weight

605g

Process

Bake temp

450°F / 232°C

Bake time

18 to 22 min

Oven

home standard

Surface

stone

Bulk

2h

Ingredients (9)

  • flourKing Arthur Unbleached All-Purpose Flour2 cup · 240g
  • yeastinstant yeast1 1/4 tsp · 3.8g
  • salttable salt3/4 tsp · 4.5g
  • oilolive oil1 tbsp · 14g
  • waterto 3/4 cup water1/2 cup · 113g
  • dairy doughricotta cheese1 cup · 227g
  • cheese otherfreshly grated Parmesan cheese1/2 cup · 57g
  • sauce tomatotomato or pizza saucen/a
  • cheese mozzarellashredded mozzarella cheesen/a

Toppings (2)

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

  • over cheesecooked spinach1 1/2 cup · 283g
  • over cheesegrated nutmeg1/4 tsp · 1.1g

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