Giant Calzone
tasteofhome.com · 2018 · Original
Calzoneinferred from the title
DietNot vegetarian: bulk italian sausage.
Against 5,130 pizza recipes
Calzone style, 47% hydration: drier than 92% of the 1,480 doughs that parse.
Calzone (Naples): pizza dough folded over ricotta, mozzarella and fillings and sealed; baked or fried
Tradition: 58 to 68% hydration (this recipe: 47%) · 450 to 550°F bake
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
237g
Hydration
47.4%
Salt
2.4%
Yeast
1.20%
Oil
5.4%
Sauce
737g
Cheese
113g
Dough weight
791g
Process
Bake temp
n/a
Bake time
40 to 45 min
Oven
home standard
Surface
stone
Ingredients (10)
- water1-1/2 cups water1 cup · 237g
- oilolive oil2 tbsp · 27.2g
- sugarsugar2 tsp · 8.4g
- saltsalt2 tsp · 12g
- flour4-1/2 cups all-purpose flour4 cup · 500g
- yeastactive dry yeast2 tsp · 6g
- sauce tomato1 can garlic and herb spaghetti sauce737g
- cheese othergrated Parmesan cheese3 tbsp
- cheese mozzarella1-1/2 cups shredded part-skim mozzarella cheese1 cup · 113g
- egg dough1 large eggn/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebulk Italian sausage1 lb · 454g
- over cheese1 jar sliced mushrooms14.2g
- over cheesefinely chopped green pepper1/2 cup · 100g
- over cheesefinely chopped onion1/4 cup · 50g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 47% hydration and 2.4% salt, then set your own flour weight and ball count.
- 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 doesWhere 47% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Calzone group marked.
Or browse all 5130 pizza recipes.