Ham, mushroom and ricotta calzone
Heidi Flett · taste.com.au · 2014 · Original
Calzoneinferred from the title
DietNot vegetarian: leg ham slices.
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: 428°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
250g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
3.36%
Oil
0%
Sauce
500g
Cheese
375g
Dough weight
258g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (8)
- cheese otherm fresh ricottan/a
- cheese otherpizza cheese375 ml · 375g
- sauce tomatojar tomato and basil pasta sauce500g
- yeastdried yeast2 tsp · 8.4g
- saltm sea saltn/a
- flourplain flour250g
- oilm olive oiln/a
- flourExtra flourn/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecup mushrooms100 cup · 100g
- over cheeseleg ham slices75g
- over cheesedried oregano1 tsp · 0.5g
- over cheeseBaby rocket
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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- 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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