Caramelised onion, ricotta and capsicum calzone
Chrissy Freer · taste.com.au · 2009 · Original
Calzoneinferred from the title
DietVegetarian. Not vegan: honey, fresh ricotta.
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: 446°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
450g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.56%
Oil
0%
Sauce
n/a
Cheese
240g
Dough weight
457g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
446°F / 230°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourBread & Pizza Plain Flour450g
- waterwarm watern/a
- yeastdried yeast2 tsp · 7g
- sugarm honeyn/a
- oilm olive oiln/a
- oilOlive oiln/a
- cheese otherfresh ricotta240g
- saltSea saltn/a
- sugarm brown sugarn/a
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 red onions750g
- over cheesearlic cloves
- over cheesered wine vinegar20 ml · 20g
- over cheesechopped fresh thyme2 tsp · 8.4g
- over cheese2 bought roasted red capsicums200g
- over cheesepitted kalamata olives55g
- post bakeshredded fresh basil40 ml · 40g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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