Ham and cheese calzone
Alison Turner · taste.com.au · 2009 · Original
Calzoneinferred from the title
DietNot vegetarian: leg 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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
392°F / 200°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourPlain flourn/a
- oilm extra virgin olive oiln/a
- sauce tomatoarlic clovesn/a
- cheese othercheddar250g
- sauce tomatosun-dried tomatoes80g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecap mushrooms200g
- over cheeseleg ham200g
- over cheeseFreshly ground black pepper
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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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Calzone group marked.
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