Buffalo Chicken Calzones
tasteofhome.com · 2018 · Original
Calzoneinferred from the title
DietNot vegetarian: boneless skinless chicken breasts, celery ribs.
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: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
400°F / 204°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomato1 can pizza sauce227g
- sauce tomatoplus 1/2 cup Buffalo wing sauce2 tsp · 8.4g
- cheese other1-1/2 cups shredded Monterey Jack cheese1 cup · 113g
- cheese othercrumbled blue cheese1 cup · 113g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1-1/4 pounds boneless skinless chicken breasts1 lb · 454g
- over cheese3 celery ribs
- over cheesebutter3 tbsp · 42.6g
- over cheeseDash Cajun seasoning
- over cheeseCornmeal
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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