Ricotta & spinach calzone
Jane Charlton · taste.com.au · 2009 · Original
Calzoneinferred from the title
DietVegetarian. Not vegan: fresh ricotta, egg.
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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
446°F / 230°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (5)
- cheese otherfresh ricotta300g
- saltSalt & freshly ground black peppern/a
- waterwatern/a
- egg dough1 eggn/a
- oilm olive oiln/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 x 250g pkt frozen chopped-leaf spinach250g
- over cheese1 x 375g pkt gluten-free wheat-free bread mix375g
- over cheese3 valencia oranges
- over cheese1 small green cucumber
- over cheese1 small red onion
- over cheesechopped fresh mint62 1/2 ml · 62.5g
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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