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Ricotta Calzones with Sausage and Broccoli Rabe

americastestkitchen.com · 2011 · Original

Calzoneinferred from the title

DietNot vegetarian: hot or sweet italian sausage. Reviewed: Italian sausage; ricotta.

Against 5,130 pizza recipes

Calzone style, 57% hydration: drier than 81% of the 1,480 doughs that parse.

See how all 5,130 pizza recipes compare →

Calzone (Naples): pizza dough folded over ricotta, mozzarella and fillings and sealed; baked or fried

Tradition: 58 to 68% hydration (this recipe: 57%) · 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.

Flour

624g

Water

354g

Hydration

56.7%

Salt

1.7%

Yeast

1.09%

Oil

4.4%

Sauce

n/a

Cheese

270g

Dough weight

1448g

Process

Bake details not stated on the source page.

Ingredients (11)

  • flourbread flour plus additional for dusting work surface4 cup · 624g
  • yeastinstant yeast2 1/4 tsp · 6.8g
  • salttable salt1 1/2 tsp · 9g
  • oilextra-virgin olive oil2 tbsp · 27.2g
  • waterwater plus 1 tablespoon1 1/2 cup · 354g
  • dairy doughwhole-milk ricotta15 oz · 425g
  • cheese mozzarellashredded fresh mozzarella8 oz · 227g
  • cheese othergrated Parmesan cheese1 1/2 oz · 43g
  • egg dough1 large egg yolkn/a
  • oilextra-virgin olive oil for brushing shaped calzonesn/a
  • saltkosher salt for sprinklingn/a

Toppings (6)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheesehot or sweet Italian sausage8 oz · 227g
  • over cheesebroccoli rabe12 oz · 340g
  • over cheese3 medium cloves garlic
  • over cheesered pepper flakes1/4 tsp · 1.1g
  • over cheeseminced fresh oregano leaves1 tbsp · 1.5g
  • over cheeseground black pepper0.1 tsp · 0.5g

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