Ham and pineapple calzone
Not available · 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: 410°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
625g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.28%
Oil
0%
Sauce
308g
Cheese
250g
Dough weight
633g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
410°F / 210°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeast8g sachet dried yeast8g
- saltpinch saltn/a
- sugarm caster sugarn/a
- flourplain flour625 ml · 625g
- oilm olive oiln/a
- sauce tomatopizza sauce82 1/2 ml · 82.5g
- sauce tomatocan crushed pineapple225g
- cheese otherCOON Pizza Shredded Cheese250 ml · 250g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseleg ham200g
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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