Ricotta & salami calzones
Leanne Kitchen · taste.com.au · 2011 · Original
Calzoneinferred from the title
DietNot vegetarian: thinly sliced mild italian salami.
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: 446°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
785g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
0.80%
Oil
0%
Sauce
75g
Cheese
550g
Dough weight
791g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
446°F / 230°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (7)
- cheese otherfirm ricotta400g
- cheese otherPizza Plus cheese150g
- sauce tomatosundried tomatoes75g
- yeastdried yeast1 1/2 tsp · 6.3g
- sugarm caster sugarn/a
- flourplain flour785g
- saltm sea salt flakesn/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesethinly sliced mild Italian salami240g
- over cheesebaby capers50g
- over cheesefinely chopped basil40 ml · 40g
- over cheeseRocket salad
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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