Homemade Calzones

Ingredients

• 7 grams (1 package, 2 1/4 teaspoons) instant or quick rise yeast
• 180 grams (3/4 cup) warm water, not hot
• large pinch granulated sugar
• 320 grams (2 2/3 cups) bread flour or all-purpose flour
• 8 grams (1 1/2 teaspoons) kosher salt
• 20 grams (1 1/2 tablespoons) olive oil
• 2 cloves fresh garlic
• 235 grams (1 cup) crushed tomatoes
• 14 grams (1 tablespoon) olive oil
• 1 teaspoon Italian seasoning
• 1/4 teaspoon granulated sugar
• 1 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 60 grams (1/4 cup) whole milk ricotta
• 1/4 teaspoon granulated garlic or garlic powder
• salt and pepper, to taste
• 113 grams (1 cup) shredded mozzarella
• 2-3 cups your choice additional fillings like cooked meats and chopped vegetables (pre-cook any vegetables that release a lot of liquid, like mushrooms, before adding to the calzone)

Instructions

1. 1

   Prepare the fillings (cook the meats and chop/cook...: Prepare the fillings (cook the meats and chop/cook the veggies). Set aside.

2. 2

   In a medium bowl, combine the yeast (7...: In a medium bowl, combine the yeast (7 grams/ 1 package), warm water (180 grams/ ¾ cup), and sugar (large pinch). Let this mixture sit for about 5 minutes until you see some bubbles and foam.

3. 3

   In a large mixing bowl combine all ingredients...: In a large mixing bowl combine all ingredients for the dough including the yeast/water mixture, bread flour or all-purpose flour (320 grams/ 2 ? cups), kosher salt (8 grams/ 1 ½ teaspoons), and olive oil (20 grams/ 1 ½ tablespoons). Stir together and then use your hands to squeeze and pinch the dough all over to make sure all of the flour is hydrated.

4. 4

   Turn the dough out onto a clean countertop...: Turn the dough out onto a clean countertop and knead it by hand for 3-4 minutes until smooth and elastic. Divide the dough in half and round each piece into a ball.

5. 5

   Cover both rounds of dough with plastic wrap...: Cover both rounds of dough with plastic wrap or a clean kitchen towel. Let rest for at least 30 minutes and up to 1 hour.

6. 6

   While the dough rests, preheat the oven to...: While the dough rests, preheat the oven to 450°F/230°C with a pizza stone or sheet pan turned upside down inside the oven.

7. 7

   Finely mince the fresh garlic (2 cloves).

8. 8

   In a small mixing bowl, combine all of...: In a small mixing bowl, combine all of the tomato sauce ingredients together including the minced garlic, crushed tomatoes (235 grams/ 1 cup), olive oil (14 grams/ 1 tablespoon), Italian seasoning (1 teaspoon), granulated sugar (¼ teaspoon), salt (1 teaspoon), and black pepper (? teaspoon).

9. 9

   Taste the sauce. If it tastes acidic, add...: Taste the sauce. If it tastes acidic, add a pinch more sugar to balance it out. Set aside.

10. 10

    In a small bowl, combine the whole milk...: In a small bowl, combine the whole milk ricotta (60 grams, ¼ cup) and granulated garlic or garlic powder (¼ teaspoon).

11. 11

    Add enough salt and pepper to your liking....: Add enough salt and pepper to your liking. Set aside.

12. 12

    Place 2 pieces of parchment paper onto the...: Place 2 pieces of parchment paper onto the countertop. Use a rolling pin or your hands to stretch one piece of dough into a 10 inch (25 cm) circle. Place it onto one of the pieces of parchment paper and repeat with the second portion of dough.

13. 13

    Because the calzone dough will be folded, top...: Because the calzone dough will be folded, top only one half of each circle of dough. Spoon the tomato sauce (about ½ cup per calzone) onto one half of the dough and leave a ½ inch (1.25 cm) border free from fillings.

14. 14

    On top of the sauce, add the fillings...: On top of the sauce, add the fillings - 1-1 ½ cups of any meats and vegetables, ½ cup of shredded mozzarella, and 2 tablespoons of the ricotta mixture (dotted on the top), if using. Sprinkle on any desired spices like crushed red pepper, Italian seasoning, or basil.

15. 15

    Fold the untopped side of the dough over...: Fold the untopped side of the dough over the side with toppings. Dip your fingers in a bit of water (this helps the dough stick together) and crimp the edges to seal. Cut slits into the top of the dough to vent. For a shiny top, brush an egg wash over the top of the dough.

16. 16

    Repeat with the 2nd piece of dough. Trim...: Repeat with the 2nd piece of dough. Trim the edges of the parchment paper so that both calzones will fit in the oven.

17. 17

    Place both calzones (on the parchment paper) directly...: Place both calzones (on the parchment paper) directly onto the preheated pizza stone or sheet pan. Bake for 15-18 minutes until golden brown and crisp.