Vegetarian calzones
Emma Braz · taste.com.au · 2010 · Original
Calzoneinferred from the title
DietVegetarian. Not vegan: reduced-fat grated mozzarella cheese.
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: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
625g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.34%
Oil
0%
Sauce
n/a
Cheese
83g
Dough weight
633g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
392°F / 200°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeastinstant dried yeast2 tsp · 8.4g
- sugarm caster sugarn/a
- flourplain flour125 ml · 125g
- flourwholemeal plain flour500 ml · 500g
- oilm olive oiln/a
- cheese mozzarellareduced-fat grated mozzarella cheese82 1/2 ml · 82.5g
- saltm salt-reduced tomato pasten/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1/2 small red capsicum
- over cheese1/2 small green capsicum
- over cheese4 button mushrooms
- over cheese1/2 small brown onion
- over cheesedrained pineapple pieces in natural juice125 ml · 125g
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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