Sausage & Spinach Calzones
tasteofhome.com · 2018 · Original
Calzoneinferred from the title
DietNot vegetarian: bulk italian sausage.
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 15 min
Oven
home standard
Surface
stone
Ingredients (3)
- cheese mozzarellashredded part-skim mozzarella cheese3/4 cup · 84.8g
- cheese otherpart-skim ricotta cheese1/2 cup · 56.5g
- sauce tomatoPizza saucen/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebulk Italian sausage1/2 lb · 227g
- over cheesefresh baby spinach3 cup · 600g
- over cheesepepper1/4 tsp · 1.1g
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.
Or browse all 5130 pizza recipes.