Sopressa, goat’s cheese & rocket calzones

Name: Sopressa, goat’s cheese & rocket calzones
Cook time: 15 min
Ingredients: 185 each warm water; 2 tsp dried yeast; 10 each m caster sugar; 375 each plain flour; 2.4 each m sea salt flakes; 80 each olive oil; 250 each punnet cherry tomatoes; 100 each soft goat's cheese; 80 each coarsely grated mozzarella; 125 ml fresh basil leaves; 21 each m fresh lemon juice

Cynthia Black & Liz Macri · taste.com.au · 2011 · Original

other (asserted)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

500g

Water

—

Hydration

—

Salt

—

Yeast

1.40%

Oil

—

Sauce

250g

Cheese

180g

Dough weight

507g

Process

Bake temp

428°F / 220°C

Bake time

15-15 min

Oven

home standard

Surface

stone

Ingredients (11)

waterwarm water—
yeastdried yeast2 tsp · 7g
flourm caster sugar—
flourplain flour375g
saltm sea salt flakes—
oilolive oil—
sauce tomatopunnet cherry tomatoes250g
cheese othersoft goat's cheese100g
cheese mozzarellacoarsely grated mozzarella80g
flourfresh basil leaves125 ml · 125g
flourm fresh lemon juice—

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese8 slices hot sopressa salami160g
over cheesebaby rocket leaves40g

Pizza Lab

Baker's percentages

Process

Ingredients (11)

Toppings (2)