Calzones Rotos (Chilean Fried Pastries) Recipe
seriouseats.com · 2011 · Original
Calzoneinferred from the title
DietVegetarian. Not vegan: egg, egg yolk, unsalted butter.
Against 5,130 pizza recipes
Calzone style, one of 135 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Calzone (Naples): pizza dough folded over ricotta, mozzarella and fillings and sealed; baked or fried
Tradition: 58 to 68% hydration · 450 to 550°F bake (this recipe: 350°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
188g
Water
n/a
Hydration
n/a
Salt
0.8%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
264g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
350°F / 177°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (6)
- oil2 quarts vegetable oiln/a
- flourall-purpose flour plus additional for dusting counter1 1/2 cup · 188g
- sugarconfectioners’ sugar plus additional for dusting6 tbsp · 75g
- saltsalt1/4 tsp · 1.5g
- egg dough1 large eggn/a
- egg dough1 large egg yolkn/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder1 1/2 tsp · 6.3g
- over cheesebrandy1 1/2 tsp · 6.3g
- over cheesefinely grated lemon zest1 tsp · 4.2g
- over cheeseunsalted butter2 tbsp · 36g
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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