blends. Besides, calzones are so good
and so much fun to build and explore
that we had to ensure you knew how
to make them. Think of them as a
pizza in a shell or ―hot pockets.‖ But
since the crust is the showcase, not
the toppings as in a pizza, it’s
important that you have a really good
crust. This recipe will help you get that
very good crust and the flour blends
will help.
Adding white rye flour to your bread
flour will make a softer, less chewy yet
classic crust. Adding whole grain rye or whole grain wheat will make a more rustic crust.
Use this recipe as a template for other calzones. Try other calzones with mushrooms,
pepperoni, spinach, or more. If you use onions or green peppers, partially cook the
veggies before adding to the filling. Meats should always be cooked first.For the crust2 2/3 cups bread flour1 cup water at 110 degrees
17-gram packet instant yeast1/4 cup stone ground whole wheat or rye flour2 tablespoons olive oil
2 teaspoons granulated sugar
1/2 teaspoons salt
1 tablespoonsbaker’s dry milk1/2 teaspoon dough conditionerolive oilFor the filling3/4 pound mild Italian sausage
1 small onion, diced
1/4 cup chopped fresh basil or 1 tablespoondried basil1 1/4 to 1 1/2 cups grated mozzarella cheese
1 1/2 to 2 cups whole milk ricotta
2 tablespoons grated parmesan cheese
salt and pepper (optional)
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Baker’s note:“Springback,” the tendency of yeasted doughs to pull back and shrink as
you try to form thin crusts for pizzas and calzones, can be eliminated with adough
relaxer. A dough relaxer will make the dough soft and easy to form.
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