CLASSIC CALZONES

Simple, classic calzones made from an easy pizza dough and with an unlimited assortment of filling possibilities!

CLASSIC CALZONES

INGREDIENTS:
FOR THE DOUGH:
  1.  4cupsbread flour
  2.  2¼teaspoonsinstant yeast
  3.  1½teaspoonssalt
  4.  2tablespoonsolive oil
  5.  1½cups+ 1 tablespoon water(warm (about 105 degrees F))

FOR THE FILLING:
  1.  15ouncecontainer ricotta cheese
  2.  16ouncesmozzarella cheese(shredded, divided)
  3.  16ouncesprovolone cheese(shredded, divided)
  4. Toppings of your choice
  5. Olive oil
  6. (for brushing)

FOR THE TOMATO DIPPING SAUCE:
  1.  2clovesgarlic(minced)
  2.  2tablespoonsolive oil
  3.  28ouncecan crushed tomatoes
  4. Salt and pepper

DIRECTIONS:
  • Make the Dough: In the bowl of a standing mixer, whisk together the flour, yeast, and salt to combine. Attach the dough hook and with the mixer running at medium-low speed, add the olive oil, then gradually add the water; continue to mix until mixture comes together and a smooth, elastic dough forms, about 10 minutes. Coat a large bowl with non-stick cooking spray; transfer the ball of dough to the bowl, turn to coat, and cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1½ to 2 hours.
  • Prepare the Filling: While the dough rises, combine the ricotta cheese, half of the mozzarella and half of the provolone, cover with plastic wrap, and refrigerate until needed. If using any sausage or vegetables for the filling, saute them and place on paper towel-lined plate to drain.
  • Assemble the Calzones: Adjust an oven rack to the lowest position, place a pizza stone on the oven rack, and preheat the oven to 500 degrees. Line a baking sheet with parchment paper and spray the parchment with nonstick cooking spray.
  • Turn the risen dough out onto unfloured work surface. Divide the dough into six equal pieces and gently shape each piece of dough into a ball. Transfer the balls of dough to the baking sheet and cover with plastic wrap lightly sprayed with nonstick cooking spray. Let the dough rest at least 15 minutes, but no more than 30 minutes.