New York Style Calzones

Ingredients

• Makes enough dough for 3 calzones
• 5 2/3 cups (675g) all-purpose flour
• 1/2 cup (75g) semolina, fine
• 2 cups (450g) water (85°F)
• 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
• 1 tablespoon (12g) extra virgin olive oil
• 4 teaspoons (21g) sea salt, fine
• 2 cups (454g) Ricotta cheese
• 1/2 cup (113g) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• 1 teaspoon (5g) sea salt, fine
• 1 clove fresh garlic, finely chopped
• 1 tablespoon Italian parsley, chopped
• 1 (28oz) can whole peeled tomatoes
• 1 large Spanish onion, sliced
• 1 anchovy filet, minced
• 1 teaspoon sea salt
• 2 tablespoons (24g) extra virgin olive oil
• 1 tablespoon oregano
• Enough for 1 calzone
• 1 (412g) New York style dough ball (1/3 of above recipe)
• 1/3 Ricotta filling ((recipe above))
• 1/3 Tomato sauce ((recipe above))
• 1/2 cup bulk Italian sausage, cooked and crumbled
• 1 tablespoon grated Romano cheese
• Egg wash: 1 egg plus 1 tablespoon water beaten together (enough for 3 calzones)