Ricotta Calzones

Name: Ricotta Calzones
Yield: Makes six 9 by 4-Inch Calzones
Cuisine: Europe, Italian
Ingredients: 4 cups, bread flour (22 ounces) plus additional for dusting work surface; 2 1/4 teaspoons, instant yeast (1 envelope); 1 1/2 teaspoons, table salt; 2 tablespoons, extra-virgin olive oil; 1 1/2 cups, water plus 1 tablespoon (12 1/2 ounces), 105 degrees; 3 medium cloves, garlic, pressed through garlic press or minced (about 1 tablespoon); 2 tablespoons, olive oil; 1/4 teaspoon, red pepper flakes; 15 ounces, whole-milk ricotta (1 container); 8 ounces, shredded fresh mozzarella (2 cups); 1 1/2 ounces, grated Parmesan cheese (about 3/4 cup); 1 , large egg yolk; 1 tablespoon, minced fresh oregano leaves; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; , extra-virgin olive oil for brushing shaped calzones; , kosher salt for sprinkling

12 comments

Appears in Cook's Illustrated September/October 2003

With soggy fillings and bready crusts, bad calzones are a dime a dozen. After baking 240 of them, we’ve elevated calzones above common pizzeria fare.

SERVESMakes six 9 by 4-Inch Calzones

TIME2½ hours, plus 1½ to 2 hours rising

WHY THIS RECIPE WORKS

We discovered a few tricks when crafting our ricotta calzone recipe that gave us an exemplary ricotta calzone with a crisp crust and a rich, creamy, flavorful filling. We chose bread flour to give the crust chew and olive oil to add flavor ...

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