For the Fluffy Calzone Dough

• Nonstick spray oil (optional, for convenience)
• 4 cups bread flour, plus more for the work surface (bread flour provides a chewier crust)
• 1 envelope instant yeast, (approximately 2 1/4 teaspoons)
• 1 1/2 teaspoons table salt
• 2 tablespoons extra-virgin olive oil, plus additional for coating the bowl
• 1 1/2 cups plus 1 tablespoon warm water, (ideally around 110° F [43°C] for optimal yeast activation)

For the Rich Calzone Filling

• 15-ounce container whole-milk ricotta cheese (for creamy texture)
• 8 ounces mozzarella cheese, shredded (about 2 cups, low-moisture is best)
• 1 1/2 ounces finely grated Parmesan cheese, (roughly 3/4 cup, for sharp flavor)
• 1 large egg yolk (to bind the cheese mixture)
• 1 tablespoon fresh chopped oregano leaves (or 1 teaspoon dried)
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 8 ounces hot or sweet Italian sausage (choose your preference for heat)
• 12 ounces broccoli rabe (rapini, for its distinctive bitter note)
• 1 tablespoon minced garlic (freshly minced for best flavor)
• 1/2 teaspoon red pepper flakes (adjust to your spice preference)
• 1 tablespoon cold water, plus more as needed (for cooking broccoli rabe)
• 1/8 teaspoon table salt (for cooking broccoli rabe)
• Extra-virgin olive oil, for brushing the calzones (for a golden, crispy crust)
• Kosher salt (for sprinkling before baking)

Part 1: Crafting the Perfect Calzone Dough

• In the large bowl of a stand mixer, begin by thoroughly whisking together the bread flour, instant yeast, and 1 1/2 teaspoons of table salt until they are well combined. Attach the bowl to your mixer and fit it with the dough hook. On a medium-low speed setting, first drizzle in the 2 tablespoons of extra-virgin olive oil, allowing it to incorporate into the dry ingredients. Then, gradually add the warm water in a slow, steady stream. Continue to mix for approximately 10 minutes, or until a smooth, elastic, and slightly tacky dough forms. The dough should pull away from the sides of the bowl.
• Lightly coat a clean, large bowl with a little olive oil or nonstick spray. Carefully remove the dough from the mixer, shape it into a neat ball, and place it into the oiled bowl, seam side down. Cover the bowl tightly with plastic wrap that has also been lightly slicked with oil or nonstick vegetable spray. Allow the dough to rise in a warm, draft-free spot until it has proudly doubled in size. This will typically take 1 1/2 to 2 hours, depending on the warmth of your environment.

Part 2: Preparing the Flavorful Calzone Filling

• While your dough is diligently rising, prepare the rich cheese mixture. In a spacious bowl, combine the whole-milk ricotta, shredded mozzarella, finely grated Parmesan cheese, egg yolk, fresh chopped oregano, 1/4 teaspoon of table salt, and ground black pepper. Mix these ingredients thoroughly until well blended. Cover the bowl with plastic wrap and refrigerate it until the dough is ready, ensuring the mixture stays chilled and fresh.
• Next, tackle the sausage. Remove the casing from your hot or sweet Italian sausage. Heat a 12-inch nonstick skillet over medium-high heat. Add the sausage to the skillet and cook, stirring continuously with a wooden spoon and breaking it into small, uniform 1/2-inch crumbles. Continue cooking until the sausage is no longer pink, which usually takes about 5 minutes. Stir in the minced garlic and red pepper flakes, cooking for an additional 15 seconds or so, until the garlic becomes fragrant and the spices release their aroma. Be careful not to burn the garlic.
• While the sausage mixture is cooking, prepare the broccoli rabe. Wash and thoroughly dry the broccoli rabe. Trim off the tough ends of the stalks, cutting approximately 1 inch below the leaves. Discard these ends. Then, cut the remaining broccoli rabe crosswise into 1-inch pieces.
• Stir the prepared broccoli rabe into the skillet with the cooked sausage. Add 1 tablespoon of cold water and 1/8 teaspoon of salt. Continue to cook, stirring frequently, until the broccoli rabe is still slightly crisp but almost tender, and all the added water has evaporated. This process typically takes about 5 minutes. If the broccoli rabe seems too firm, add an additional tablespoon of water at a time and continue cooking until it reaches your desired tenderness. The goal is “almost tender,” retaining some bite.
• Transfer the entire contents of the skillet to a plate generously lined with paper towels. Allow the mixture to cool completely to room temperature. Once cool, use additional paper towels to gently pat the sausage and broccoli rabe mixture dry. This crucial step helps absorb any excess moisture, preventing your finished calzones from becoming soggy.

Part 3: Assembling and Baking Your Calzones

• Position your oven rack to the lowest possible setting. Place a pizza stone or a couple of cast-iron skillets (turned upside down) directly on this rack. Preheat your oven to a blazing 500 °F (260°C) for at least 30 minutes. This intense heat is key to achieving a beautifully crispy crust. While the oven preheats, line a large baking sheet with parchment paper and lightly slick it with olive oil.
• Once your dough has risen, gently turn it out onto a clean, unfloured work surface. Divide the dough evenly in half, and then cut each half into three equal pieces, resulting in six portions. Gently shape each piece of dough into a smooth ball. Transfer these dough balls to the oiled parchment-lined baking sheet, ensuring they have space between them. Cover them loosely with plastic wrap that you’ve also slicked with a little oil. Let the dough balls rest for a minimum of 15 minutes, but no more than 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll.
• Cut eight 9-inch squares of parchment paper. Take one piece of rested dough, keeping the others covered to prevent drying. Lightly flour your work surface and rolling pin for easier handling. Roll the dough into a uniform 9-inch round. Place this dough round onto one of your parchment squares, then cover it with another parchment square. Repeat this process: roll out another dough ball, place it on top of the first covered round, and cover it again with parchment. Continue until you have a stack of three dough rounds, with the top round also covered by a parchment square. Form a second stack of three rounds using the remaining dough balls and parchment squares.
• Now, it’s time to fill! Remove the top parchment square from the first stack of dough rounds and place the dough round on your lightly floured work surface. (If any dough rounds have shrunk slightly, gently re-roll them to achieve the 9-inch diameter.) Take approximately 1/6th of your prepared ricotta cheese mixture and spread it evenly over the bottom half of the dough round, leaving a clear 1-inch border around the edge. Next, place about 1/6th of the cooled sausage and broccoli rabe mixture on top of the cheese filling. Distribute it evenly, but avoid overfilling.
• Carefully fold the top half of the dough over the filling-covered bottom half, ensuring a 1/2-inch border remains uncovered around the edge. Gently press your fingertips onto the top layer of dough to release any trapped air. To seal the calzone, start at one end of the seam. Place your index finger diagonally across the edge of the dough. Using your thumb, gently pull the bottom layer of dough up and over the tip of your index finger, pressing firmly to create a tight seal. Continue this crimping motion along the entire seam until the calzone is completely sealed, creating a decorative edge. With a very sharp paring knife or a razor blade, make 5 slits, each about 1 1/2 inches long, diagonally across the top of the calzone. These slits are vital as they allow steam to escape during baking, preventing the calzones from bursting and ensuring a crispier crust. Make sure to cut only through the top layer of dough, not completely through to the filling.
• Using a pastry brush or your fingertips, lightly brush the tops and sides of each assembled calzone with extra-virgin olive oil. This will contribute to a beautiful golden-brown color and a crisp exterior. Then, lightly sprinkle each calzone with a pinch of kosher salt for added flavor. Trim any excess parchment paper from around the calzones, leaving just enough to handle them.
• Carefully slide the calzones, along with their parchment paper, onto a pizza peel or an upside-down baking sheet. From there, deftly slide them onto the preheated pizza stone or the bottom of your hot cast-iron skillets in the oven. You will likely need to bake the calzones in batches; typically, two calzones will fit comfortably on a standard baking stone. Bake for about 15 minutes, or until the calzones achieve a magnificent golden-brown color and are puffed up and gloriously crispy.
• Once baked to perfection, carefully slide the parchment and calzones back onto your pizza peel or upside-down baking sheet. Transfer them to a wire rack to cool. Gently remove the calzones from the parchment paper. If you can manage to resist the enticing aroma, allow them to cool for a brief 5 minutes before slicing and serving. This short cooling period helps the filling set and prevents scorching your tongue, allowing you to fully savor every delicious bite.

Adapted From

This remarkable recipe is expertly adapted from the revered Baking Illustrated cookbook, a testament to its foundational quality and delicious results. This classic resource provides invaluable baking wisdom.

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Nutrition Information (Approximate)