New York Style Calzones

Homemade New York style dough filled with ricotta, tomato sauce, sausage and Romano cheese. The calzones are baked until golden brown; serve warm for a delicious dinner. Watch video tutorials below.

Yield 3 calzones

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Ingredients

New York Style Dough

• Makes enough dough for 3 calzones
• 5 2/3 cups (675g) all-purpose flour
• 1/2 cup (75g) semolina, fine
• 2 cups (450g) water (85°F)
• 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
• 1 tablespoon (12g) extra virgin olive oil
• 4 teaspoons (21g) sea salt, fine

Ricotta Filling

• 2 cups (454g) Ricotta cheese
• 1/2 cup (113g) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• 1 teaspoon (5g) sea salt, fine
• 1 clove fresh garlic, finely chopped
• 1 tablespoon Italian parsley, chopped

Tomato Sauce

• 1 (28oz) can whole peeled tomatoes
• 1 large Spanish onion, sliced
• 1 anchovy filet, minced
• 1 teaspoon sea salt
• 2 tablespoons (24g) extra virgin olive oil
• 1 tablespoon oregano

Calzones

• Enough for 1 calzone
• 1 (412g) New York style dough ball (1/3 of above recipe)
• 1/3 Ricotta filling ((recipe above))
• 1/3 Tomato sauce ((recipe above))
• 1/2 cup bulk Italian sausage, cooked and crumbled
• 1 tablespoon grated Romano cheese
• Egg wash: 1 egg plus 1 tablespoon water beaten together (enough for 3 calzones)

Instructions

Make the dough

• In the bowl of a stand mixer fitted with a dough hook, add all water and salt then mix until salt is dissolved.
• In a separate bowl, combine flour, semolina, and Platinum Yeast. Whisk together. Add mixture to the mixer bowl on top of water.
• Start mixer on 1st speed. After 3 minutes of total mixing, slowly drizzle olive oil into bowl.
• Once oil has incorporated into dough, increase mixer to second speed. Mix dough for 2 minutes then stop the machine.
• Remove dough from mixer and placed into a large oiled bowl and cover with plastic wrap for 30 minutes.
• After dough has rested, divide dough into 3 portions (412g), roll into balls and store individually in bowls covered with plastic wrap. Dough balls can be stored in refrigerator for up to 5 days.
• Allow dough to rest at room temperature until double in size (about 1 hour) before stretching.

Make the Calzones

• Make the ricotta filling: In a large bowl, combine all ingredients and stir well. Cover and store refrigerated for up to 5 days until ready to use.
• Make the tomato sauce: In a heavy saucepan, heat olive oil on medium heat and add onion and salt. Sauté onion until translucent, about 5 minutes. Add anchovy and continue to sauté for 3 minutes, stirring frequently. Add tomatoes and continue to cook on medium heat for 30 minutes, stirring occasionally. Stir in oregano and remove from heat and allow to cool. Cover and store for up to 5 days until ready to use.
• Assemble the calzones: Arrange oven racks in the center of the oven set 6 inches apart. Place a pizza stone on each oven rack and preheat oven to 500˚F.
• Hand stretch 1 dough ball into a 12-inch round. Spread Ricotta on half of the dough closest to you.
• Place tomato sauce on top of ricotta. Distribute crumbled sausage on top of sauce. Sprinkle Romano cheese on top of sausage.
• Pull the dough from the edge farthest from you over the fillings and place onto the edge closest to you so that the seams are even, creating a half moon shape. Gently press the center of the dough to allow any air to escape from the inside of the calzone. Starting from on one side of the calzone, press down firmly on the seem and continue to work your way around the dough until you reach the opposite side and calzone is fully sealed.
• Using a pizza cutter, trim the dough 1/4-inch from the edge all the way around and discard the scrap.
• Gently lift the calzone and place on a half sheet pan lined with parchment paper. Cover with plastic wrap.
• Repeat this process with remaining 2 dough balls (if making all 3).
• Once calzones are on the sheet pan, use a pastry brush to egg wash over each calzone.
• Bake for 25-30 minutes or until calzone are golden brown. Allow to cool for 5 minutes before serving.

Notes

Recipe by Leo Spizzirri.

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New York Style Dough