Ham, tomato and ricotta calzones
Wendy Quisumbing · taste.com.au · 2009 · Original
Calzoneinferred from the title
DietNot vegetarian: shaved light 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 (4)
- sauce tomatosemi-dried tomatoes125 ml · 125g
- cheese otherlow-fat ricotta cheese400g
- cheese mozzarellagrated low-fat mozzarella cheese62 1/2 ml · 62.5g
- egg dough1 eggn/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseshaved light ham100g
- post bakefresh basil leaves62 1/2 ml · 62.5g
- over cheese4 sheets frozen reduced-fat ready-rolled shortcrust pastry
- over cheesefresh white breadcrumbs82 1/2 ml · 82.5g
- over cheesesalad leaves
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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