Calzone com Manjericão Roxo
TudoGostoso · tudogostoso.com.br · 2006 · Original
Calzoneinferred from the title
DietNot vegetarian: calabresa frita toda picadinha. 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 (this recipe: 302°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
230g
Water
n/a
Hydration
n/a
Salt
5.2%
Yeast
n/a
Oil
11.8%
Sauce
n/a
Cheese
n/a
Dough weight
306g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (5)
- sugar1/2 colher de sopa de açúcar1/2 tbsp · 6.3g
- salt2 colheres de chá de sal2 tsp · 12g
- oil2 colheres de sopa de azeite2 tbsp · 27.2g
- yeastde fermento biológico fresco30g
- flourde farinha230g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 calabresa frita toda picadinha
- over cheeseema
- over cheese1 colher e 1/2 de chá de salsa picada
- over cheese1 xícara e 1/2 de tomate sem pele
- over cheese1 xícara e 1/2 de manjericão
- over cheese1/2 xícara de azeitona verde
- over cheese1 xícara e 1/2 de cebola
- over cheese2 colheres de chá de pimenta do reino moída2 tsp · 8.4g
- over cheesede mussarela250g
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
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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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