Triple cheese & ham calzone
Alison Turner · taste.com.au · 2009 · Original
Calzoneinferred from the title
DietNot vegetarian: thinly sliced ham.
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: 374°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
1.56%
Oil
0%
Sauce
n/a
Cheese
390g
Dough weight
457g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
374°F / 190°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Ingredients (9)
- oilm olive oiln/a
- cheese otherfresh ricotta250g
- cheese mozzarellamozzarella100g
- cheese otherfinely grated parmesan40g
- flourplain flour450g
- yeastdried yeast2 tsp · 7g
- saltPinch of saltn/a
- waterwatern/a
- oilOlive oiln/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 red capsicum
- over cheesebutton mushrooms200g
- over cheesethinly sliced ham100g
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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