Sopressa, goat’s cheese & rocket calzones
Cynthia Black & Liz Macri · taste.com.au · 2011 · Original
Calzoneinferred from the title
DietNot vegetarian: hot sopressa 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: 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
375g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.87%
Oil
0%
Sauce
250g
Cheese
180g
Dough weight
382g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (9)
- waterwarm watern/a
- yeastdried yeast2 tsp · 7g
- sugarm caster sugarn/a
- flourplain flour375g
- saltm sea salt flakesn/a
- oilolive oiln/a
- sauce tomatopunnet cherry tomatoes250g
- cheese othersoft goat's cheese100g
- cheese mozzarellacoarsely grated mozzarella80g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese8 slices hot sopressa salami160g
- over cheesebaby rocket leaves40g
- post bakefresh basil leaves125 ml · 125g
- over cheesem fresh lemon juice
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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