Ham, bocconcini, artichoke and basil calzones
Lisa Featherby · taste.com.au · 2009 · Original
Calzoneinferred from the title
DietNot vegetarian: piece ham.
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: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
375g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
2.13%
Oil
0%
Sauce
n/a
Cheese
50g
Dough weight
383g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
392°F / 200°C
Bake time
20 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- yeast8g sachet dried yeast8g
- sugarm caster sugarn/a
- flourbread flour375g
- oilolive oiln/a
- cheese otherparmesan50g
- sauce tomato1 vine-ripened tomaton/a
- sauce tomato1 clove garlicn/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaby rocket100g
- over cheesem lemon juice
- over cheesepiece ham150g
- over cheese18 cherry bocconcini
- over cheeseshredded basil leaves62 1/2 ml · 62.5g
- over cheese4 char-grilled artichoke hearts
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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