Calzone de panqueca
MARIA LUISA SANTOS · tudogostoso.com.br · 2006 · Original
Calzoneinferred from the title
DietNot vegetarian: mortadela.
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 (1)
- cheese other1 saquinho de queijo parmesaõ raladon/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese5 panquecas médias
- over cheesede queijo mussarela fatiado200g
- over cheesede mortadela fatiada200g
- over cheese1 lata de molho de tomate pronto
- over cheeseOrégano a gosto
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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