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Calzones Recipe

Name: Sweet Tomatoes Pizza (Newton Centre)s Calzones Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 1.5 cups water; 2 tsp active dry yeast; 2 tbs olive oil; 1 tsp granulated sugar; 1.5 tsp salt; 1.5 cups whole-milk ricotta cheese; 3 cups freshly shredded low-moisture mozzarella; 0.5 cups grated Parmesan cheese; 1 unit large egg; 6 unit fresh basil leaves, thinly sliced; 0.5 tsp salt; 0.25 tsp black pepper; 1 cup optional: sliced pepperoni or cooked Italian sausage; 2 cups canned crushed tomatoes; 1 tbs olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes (optional); 0.25 cups all-purpose flour (for dusting); 1 tbs olive oil (for brushing); 1 unit egg wash (1 egg + 1 tbs water, beaten)

Inspired by Sweet Tomatoes Pizza (Newton Centre)

Time2h

Serves6

Calzones come standard with mozzarella and ricotta. Red sauce served on the side.

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Ingredients

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Dough

4 cups 00 bread flour

1 1/2 cups water

2 tsp Active dry yeast

2 tbs olive oil

1 tsp granulated sugar

1 1/2 tsp Celtic sea salt

Filling (makes 6 medium calzones)

1 1/2 cups whole-milk ricotta cheese

3 cups freshly shredded low-moisture mozzarella

1/2 cups Grated Parmesan cheese

1 unit large egg

6 unit fresh basil leaves, thinly sliced

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 cup optional: sliced pepperoni or cooked Italian sausage

Red Sauce (served on side)

2 cups canned crushed tomatoes

1 tbs olive oil

2 cloves Garlic, minced

1 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp red pepper flakes (optional)

Finish / Assembly

1/4 cups all-purpose flour (for dusting)

1 tbs olive oil (for brushing)

1 unit egg wash (1 egg + 1 tbs water, beaten)

Method

Dough

Activate yeast and mix dough

Warm the water to about 105–110°F (warm to the touch). In a small bowl, stir the yeast and sugar into the warm water and let sit 5–7 minutes until foamy. In a large bowl, combine 3 3/4 cups of the flour and the salt. Make a well, add the yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead and rise

Turn the dough onto a lightly floured surface and knead 8–10 minutes, adding up to the remaining 1/4 cup flour as needed, until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Filling

Prepare cheese filling

While the dough rises, combine ricotta, 2 1/2 cups of the shredded mozzarella, Parmesan, egg, sliced basil, 1/2 tsp salt, and 1/4 tsp black pepper in a medium bowl. Mix until evenly combined. If using meat (pepperoni or cooked sausage), fold it in now.

Portion filling

Divide the filling into six equal portions (about 3/4 cup each) and place them in the refrigerator until ready to assemble. Reserve the remaining 1/2 cup shredded mozzarella for topping inside or sprinkling on top of calzones before baking if desired.

Red Sauce

Make the dipping sauce while dough rises: heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, oregano, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes if using. Simmer gently, uncovered, for 12–15 minutes to meld flavors. Adjust seasoning to taste. Keep warm or cool to room temperature; serve on the side.

Assembly & Bake

Preheat and divide dough

Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. Punch down the risen dough and turn it onto a lightly floured surface. Divide into six equal pieces and shape each into a tight ball. Let rest 10 minutes covered.

Shape calzones

Working with one dough ball at a time, roll or stretch each into a 7–8 inch circle about 1/8–1/4 inch thick on a lightly floured surface. Place one portion of filling off-center on the circle, leaving a 1/2–1 inch border all around.

Seal

Brush the border with a little water or beaten egg wash. Fold the dough over the filling to form a half-moon. Press edges to seal, then crimp or fold the seam to make a tight seal. Use a fork to press edges if desired. Cut 1–2 small steam vents on the top of each calzone.

Finish and bake

Place calzones on a parchment-lined baking sheet or preheated pizza stone. Brush tops lightly with olive oil (or egg wash for a shinier finish) and sprinkle remaining 1/2 cup shredded mozzarella over the seam area if desired. Bake in the preheated oven for 12–16 minutes, rotating halfway, until golden brown and internal temperature reaches about 165°F and the filling is hot.

Rest and serve

Remove calzones from the oven and let rest 5 minutes so filling sets. Serve warm with the red sauce on the side for dipping.