Tomato and salami calzone
Advertorial · taste.com.au · 2015 · Original
Calzoneinferred from the title
DietNot vegetarian: thinly sliced 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: 464°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
450g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
0.67%
Oil
0%
Sauce
200g
Cheese
160g
Dough weight
453g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
464°F / 240°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (9)
- sauce tomatopassatan/a
- cheese otherIl Migliore 5 Cheese Italian Style Cooking Blend160g
- sauce tomatotomato medley200g
- egg dough1 eggn/a
- flourpizza and bread flour450g
- yeastinstant yeast1 tsp · 3g
- saltm saltn/a
- waterwarm watern/a
- oilm extra virgin olive oiln/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesethinly sliced sopressa salami80g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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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