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Traditional Calzone

tasteofhome.com · 2018 · Original

Calzoneinferred from the title

DietNot vegetarian: bulk italian sausage. Reviewed: Italian sausage; eggs.

Against 5,130 pizza recipes

Calzone style, 43% hydration: drier than 98% of the 1,480 doughs that parse.

See how all 5,130 pizza recipes compare →

Calzone (Naples): pizza dough folded over ricotta, mozzarella and fillings and sealed; baked or fried

Tradition: 58 to 68% hydration (this recipe: 43%) · 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

625g

Water

267g

Hydration

42.7%

Salt

1.0%

Yeast

1.14%

Oil

0%

Sauce

n/a

Cheese

708g

Dough weight

922g

Process

Bake temp

n/a

Bake time

60 to 65 min

Oven

home standard

Surface

stone

Ingredients (12)

  • flour5-1/2 to 6 cups all-purpose flour5 cup · 625g
  • sugar4-1/2 teaspoons sugar4 tsp · 16.8g
  • yeast1 package quick-rise yeast7.1g
  • salt1-1/2 teaspoons salt1 tsp · 6g
  • sauce tomato1-1/2 teaspoons dried rosemary1 tsp
  • water1-1/4 cups water1 cup · 237g
  • cheese other3 cartons ricotta cheese425g
  • cheese mozzarellashredded mozzarella cheese2 cup · 226g
  • cheese othergrated Romano cheese1/2 cup · 56.5g
  • egg doughEGG WASH:n/a
  • egg dough1 large eggn/a
  • waterwater2 tbsp · 30g

Toppings (10)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheese1-1/2 teaspoons dried basil1 tsp · 0.5g
  • over cheesegarlic powder1/2 tsp · 2.1g
  • over cheeseonion powder1/2 tsp · 2.1g
  • over cheesepepper1/4 tsp · 1.1g
  • over cheesebutter10 tbsp · 142g
  • over cheese2 large eggs
  • over cheeseFILLING:
  • over cheesebulk Italian sausage3 lb · 1361g
  • over cheese3 large eggs
  • over cheesedried parsley flakes1/4 cup · 6g

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