Spinach, Provolone, and Pepperoni Calzone Recipe
seriouseats.com · 2011 · Original
Calzoneinferred from the title
DietNot vegetarian: pepperoni or sopressata slices. Reviewed: pepperoni; provolone.
Against 5,130 pizza recipes
Calzone style, 59% hydration: drier than 78% 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: 59%) · 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
312g
Water
184g
Hydration
59.1%
Salt
n/a
Yeast
0.96%
Oil
17.4%
Sauce
n/a
Cheese
284g
Dough weight
704g
Process
Bake details not stated on the source page.
Ingredients (9)
- flourbread flour11 oz · 312g
- sugarsugar2 tsp · 8.4g
- salt.15 ounces salt142g
- yeastinstant yeast1 tsp · 3g
- oilextra-virgin olive oil4 tbsp · 54.4g
- waterlukewarm water6 1/2 oz · 184g
- cheese otherprovolone cheese8 oz · 227g
- cheese otherparmesan cheese2 oz · 56.7g
- saltKosher salt and freshly ground black peppern/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 bag baby spinach
- over cheesepepperoni or sopressata slices4 oz · 113g
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