Calzone de calabresa com catupiry
victor · tudogostoso.com.br · 2006 · Original
Calzoneinferred from the title
DietNot vegetarian: de calabresa picada. Reviewed: calabresa 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
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 details not stated on the source page.
Ingredients (5)
- yeastde fermento biológico30g
- salt1 colher de saln/a
- sugar2 colheres de açúcarn/a
- water2 xícaras de chá de água mornan/a
- flour3 xícaras de chá de farinha de trigon/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 colheres de sopa de óleo3 tbsp · 37.5g
- over cheeseÓleo para fritar
- over cheesede calabresa picada350g
- over cheesede catupiry400g
- over cheese1 cebola picada
- over cheeseOrégano a gosto
Keep exploring
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