New York Style Calzone and Stromboli
Make calzones or stromboli with this easy New York-style pizza dough. Perfect for dinner or a late night snack. Pizzaiolo Leo Spizzirri shows you how to make it with a step-by-step video.
Yield: 3 calzones or 3 stromboli
Ingredients
For the dough:
  • 675g (5⅔ cups) all-purpose flour
  • 75g (1/2 cup) semolina, fine
  • 450g (2 cups) water (85˚F)
  • 1 package (7g, ¼oz) Platinum Yeast
  • 12g (1 Tbsp) extra virgin olive oil
  • 21g (4 tsp) sea salt, fine
For the calzones (see instructions)
For the stromboli (see instructions)
Instructions
  1. Watch How-To Videos below.

  2. Make the dough:
  3. In the bowl of a stand mixer fitted with a dough hook, add all water and salt then mix until salt is dissolved.

  4. In a separate bowl, combine flour, semolina, and Platinum Yeast. Whisk together. Add mixture to the mixer bowl on top of water.

  5. Start mixer on 1st speed.

  6. After 3 minutes of total mixing, slowly drizzle olive oil into bowl.

  7. Once oil has incorporated into dough, increase mixer to second speed. Mix dough for 2 minutes then stop the machine.

  8. Remove dough from mixer and placed into a large oiled bowl and cover with plastic wrap for 30 minutes.

  9. After dough has rested, divide dough into 3 portions (412g), roll into balls and store individually in bowls covered with plastic wrap.

  10. Allow dough to rest at room temperature until double in size (about 1 hour) before stretching.


  11. NEW YORK STYLE CALZONES

  12. Make the Ricotta Filling:
  13. • 2 cups (454g) Ricotta cheese
  14. • ½ cup (113g) heavy cream
  15. • ½ cup (50g) grated Parmesan cheese
  16. • 1 tsp (5g) sea salt, fine
  17. • 1 clove fresh garlic, finely chopped
  18. • 1 Tbsp Italian parsley, chopped

  19. In a large bowl, combine all ingredients and stir well. Cover and store refrigerated for up to 5 days until ready to use.

  20. Make the Tomato Sauce:
  21. • 1 28oz. can whole peeled tomatoes
  22. • 1 large Spanish onion, sliced
  23. • 1 anchovy filet, minced
  24. • 1 tsp (5g) sea salt
  25. • 2 Tbsp (24g) extra virgin olive oil
  26. • 1 Tbsp oregano

  27. In a heavy saucepan, heat olive oil on medium heat and add onion and salt. Saute 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.

  28. Make the calzone :
  29. (Ingredients are for 1 calzone. You will have enough dough to make 3 calzones.)

  30. • 1 (412g) New York dough ball
  31. • ⅓ of Ricotta Filling (recipe above)
  32. • ⅓ of Tomato Sauce (recipe above)
  33. • ½ cup bulk Italian sausage, cooked and crumbled
  34. • 1 Tbsp grated Romano cheese
  35. • Egg Wash (1 whole egg and 1 Tbsp water, beaten) - enough for 3 calzones

  36. 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.

  37. Hand stretch 1 dough ball into a 12-inch round. Spread Ricotta on half of the dough closest to you.

  38. Place tomato sauce on top of ricotta. Distribute crumbled sausage on top of sauce. Sprinkle Romano cheese on top of sausage.

  39. 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.

  40. Using a pizza cutter, trim the dough ¼-inch from the edge all the way around and discard the scrap.

  41. Gently lift the calzone and place on a half sheet pan lined with parchment paper. Cover with plastic wrap.

  42. Repeat this process with remaining 2 dough balls.

  43. Once all 3 calzones are on the sheet pan, use a pastry brush to egg wash each calzone.

  44. Bake for 25-30 minutes or until calzone are golden brown. Allow to cool for 5 minutes before serving.


  45. NEW YORK STYLE SPICY ROAST BEEF BRAIDED STROMBOLI

  46. (Ingredients are for 1 stromboli. You have enough dough to make 3 stromboli.)

  47. • 1 (412g) New York dough ball
  48. • 2 cups (226g) whole milk mozzarella, shredded
  49. • 8oz portions of Roast Beef, sliced thin
  50. • ½ cup Giardinera, Hot or Mild
  51. • 1 Tbsp Parmesan cheese, grated
  52. • Egg wash (1 whole egg and 1 Tbsp water, beaten) (enough for 3 stromboli)
  53. • Sesame seeds (optional)

  54. 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.

  55. Hand stretch 1 dough ball into a 12x12-inch square.

  56. Place 2 cups of mozzarella onto center of dough and spread evenly leaving 3 inches of dough on each side uncovered. Evenly distribute roast beef onto mozzarella to cover. Spread giardiniera onto roast beef. Sprinkle with 1 tablespoon of Parmesan.

  57. Using a pizza cutter, create 7 two-inch cuts approximately 1-inch apart down each side flap of the dough.

  58. Starting from the top, pull one strip of dough across the toppings towards opposite flap of dough. From the top of opposite flap just pulled, pull top strip of dough towards opposite flap, overlapping previous strip.

  59. Continue to alternate, stretching and overlapping each piece of dough until you arrive at the bottom.

  60. Once you get to the final piece of dough, wrap the strip around the bottom to create a point, tucking the strip under the Stromboli to hold it in place.

  61. Gently lift Stromboli and place onto a half sheet pan lined with parchment paper. Cover with plastic wrap.

  62. Repeat this process with remaining 2 dough balls.

  63. Once the 3 stromboli are on the sheet pan, brush with egg wash. Sprinkle with sesame seeds (optional).

  64. Bake for 22-25 minutes or until Stromboli are golden brown. Allow to cool for 5 minutes before serving.

  65. Recipe in partnership with Leo Spizzirri, Master Pizzaiolo and Instructor of the North American Pizza & Culinary Academy.
 

Watch step-by-step How To Videos:

New York Style Dough

Stromboli

Calzones

 

New York Style Stromboli | Make calzones or stromboli with this easy New York-style pizza dough. Perfect for dinner or a late night snack. Pizzaioli Leo Spizzirri shows you how to make it with a step-by-step video. Find recipe at redstaryeast.com.

 

New York Style Calzones | Make calzones or stromboli with this easy New York-style pizza dough. Perfect for dinner or a late night snack. Pizzaioli Leo Spizzirri shows you how to make it with a step-by-step video.

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