Fiore Moletz, founder of Della Terra and Bur’ghers, brings a ton of personality and flavor to everything he does. He can’t help it. It’s who he is. And thank heavens: when you sit down to a meal he’s prepared, you can just relax and let the bravura flavors play out on your palate. He’s already taken care of everything. You’re in good hands.

Calzone Dough Recipe

Fiore shares two options for your dough. One calls for traditional yeast and the other a Sourdough starter, and both will produce a delicious calzone!

With Sourdough Starter: With Yeast:

700 grams ’00’ pizza flour
475 grams water, 90-95 degree F
5 grams fresh yeast, or 2 grams instant yeast
17 grams sea salt

625 grams ’00’ pizza flour
395 grams water
90-95 degree F water    
55 grams starter yeast
17 grams sea salt

Tools needed:

scale, whisk, spatula, stand mixer, dough scraper

With Starter:

1. In the bowl of your stand mixer, whisk salt into water until dissolved. Then add sourdough starter to water and mix with a spatula, not a whisk. If you use a whisk, the starter will stick to the whisk. Add you flour directly to the bowl with the water/salt/starter mixture. Attach the bowl to the mixer with the dough hook, and mix on lowest setting for 4-5 minutes. Check sides and bottom of bowl to ensure no dry flour still in the bowl. If there is, mix dough for a few minutes more. Once mixed, allow dough to rest in the bowl and on the hook for 10 minutes. After the 10 minutes, turn the mixer back on and mix for additional minute, just until the dough is pulled off of the bowl slightly. Then remove the hook from the bowl, cover the dough and let rest for 20 minutes.

2. After dough has rested, divide the it into 4 equal portions (300 grams each), and shape into balls while pushing out as much air in the dough as possible. Once balled, cover the dough so it is air tight and allow the dough to proof in a warm area until it has almost doubled in size, around, 6-8 hours.

With Yeast:

1. In the bowl of your stand mixer, add the warm water. Then then crumble the yeast into the water and let sit for 10 minutes. Add flour and salt to water/yeast mixture. Attach the bowl to the mixer with the dough hook, and mix on lowest setting for 4-5 minutes. Check sides and bottom of bowl to ensure no dry flour still in the bowl. If there is, mix dough for a few minutes more. Once mixed, allow dough to rest in the bowl and on the hook for 10 minutes. After the 10 minutes, turn the mixer back on and mix for additional minute, just until the dough is pulled off of the bowl slightly. Then remove the hook from the bowl, cover the dough and let rest for 20 minutes.

2. After dough has rested, divide the it into 4 equal portions (300 grams each), and shape into balls while pushing out as much air in the dough as possible. Once balled, cover the dough so it is air tight and allow the dough to proof in a warm area until it has almost doubled in size, around, 6-8 hours.

Sausage & Squash Calzone Recipe

3 ounces cooked and sliced hot fennel sausage

3 ounces fresh mozzarella, diced into 1/2 inch cubes

2 ounces roasted butternut squash

Fried sage leaves - for garnish

Honey - for garnish

Parmesan Cheese - for garnish

EVOO

1. Pre-heat oven for 1 hour with baking stone inside on the middle rack to hottest temperature oven can achieve, usually 500 degree F. Once pre-heated for 1 hour, switch oven to broil on highest setting for 5 minutes. During this time, prepare your calzone.

2. Take proofed dough ball and place in flour on both sides. Remove from flour and place on a dry surface that has been lightly dusted with flour. Begin to press air out of dough by patting dough the middle of the dough, all the way to the edge of the dough. Stretch dough to a 12-inch diameter. Along the bottom half of the dough, arrange sausage, mozzarella, and squash in an even layer. Fold over top half of dough in it meets the edge of the bottom. Using your finger, seal the edge of the dough together by pressing firmly into it. Rip two small wholes into the top of the calzone to allow air to escape during cooking.

3. Transfer calzone to a pizza peel. Turn off broiler setting in oven, and switch it back to 500 degree F bake. Slide calzone onto baking stone. Bake for 5-7 minutes, until browned and Calzone is cooked through out. Using a Thermometer, calzone should reach at least 200 degree internally.

4. Remove from stone. Garnish calzone with crumbled fried sage leaves, parmesan cheese, honey, and EVOO. Serve immediately.

Fried Sage Leaves

1. Saute sage leaves in oil over medium heat until crisp, then cool on paper towels.

Cooked Sausage

Take linked sausage and saute in oil over medium heat. Once browned on one side, flip and sear other side. Once browned on both sides, deglaze pan with 1/4 cup of apple cider vinegar. Cook out half of vinegar, and add 1/2 cup chick stock. Bring to a simmer and cover pan. Cook until sausage reaches internal temperature of 165 degree F. Allow sausage to cool. Then slice into 1/4 inch slices.

Roasted Squash for Calzone

1 butternut squash or squash of your choice.

1. Turn on broil setting on oven to high.

2. Peel skin from squash. Dice squash into 1/2-inch cubes.

3. Toss Squash in olive oil, salt, and pepper and place on a sheet tray so there is an even layer of squash.

4. Place under broiler on the second rack down from the top. Roast squash in oven until tender and moderately charred.

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STORY BY JUSTIN MATASE / PHOTOGRAPHY BY DAVE BRYCE / STYLING BY KEITH RECKER / VIDEOGRAPHY BY DANA CUSTER AND ARIELLA FURMAN