Calzone napoletano
Misya · misya.info · 2013 · Original
Calzoneinferred from the title
DietNot vegetarian: salame napoletano; ricotta; uovo.
Against 5,130 pizza recipes
Calzone style, 60% hydration: drier than 72% 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: 60%) · 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
300g
Hydration
60.0%
Salt
1.8%
Yeast
1.20%
Oil
8.2%
Sauce
61g
Cheese
470g
Dough weight
856g
Process
Bake details not stated on the source page.
Ingredients (10)
- flourr di farina500g
- waterdi acqua300 ml · 300g
- yeastr di lievito di birra6g
- salt1/2 cucchiaio di sale1/2 tbsp · 9g
- oil1 cucchiaio di olio1 tbsp · 13.6g
- cheese otherr di ricotta300g
- cheese mozzarellar di fior di latte150g
- cheese otherr di pecorino20g
- sauce tomato4 cucchiai di passata di pomodoro4 tbsp · 61.2g
- oil2 cucchiai di olio2 tbsp · 27.2g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepepe
- over cheeser di salame napoletano100g
- over cheese1 di uovo
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 60% hydration and 1.8% 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 60% 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.
Or browse all 5130 pizza recipes.