Specialty Recipe

Activate yeast

In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl whisk together flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 7–10 minutes until smooth and elastic. Alternatively knead in a stand mixer with a dough hook for 5–7 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Prepare filling

While the dough is rising, combine ricotta, shredded mozzarella, grated Parmesan, chopped basil, minced garlic, salt, black pepper, and lemon zest (if using) in a bowl. Mix until evenly combined and set aside.

Preheat and shape

Preheat oven to 450°F (230°C). Line a baking sheet with parchment or lightly oil. Punch down the risen dough and divide into 4 equal pieces. On a lightly floured surface, roll each piece into a 6–8 inch oval or rectangle about 1/4 inch thick.

Add filling

Spread 2–3 tablespoons of the ricotta-mozzarella filling down the center third of each dough oval, leaving a 1/2 inch border. Fold the long edges over the filling to create a closed pocket or leave open for a boat-style specialty. If making closed pockets, pinch seams tightly and crimp ends. If open, brush exposed dough with olive oil.

Add sauce and toppings

If open, spoon about 2 tablespoons of marinara over the cheese filling and sprinkle with a little extra mozzarella or Parmesan if desired. If closed, brush top with olive oil. Sprinkle red pepper flakes over open boats or around closed pockets to taste.

Bake

Bake on the prepared baking sheet in the preheated oven 12–16 minutes, until crust is golden and cheese (if exposed) is bubbly. Closed pockets may take 14–18 minutes depending on thickness.

Rest and garnish

Remove from oven and let rest 3–5 minutes. Garnish with fresh basil leaves. Serve warm with extra marinara for dipping.