Cheese & Sauce Recipe

Activate and mix

In a large mixing bowl, combine warm water, instant yeast, and sugar. Stir gently and let sit 3–5 minutes until foamy. If no foam appears, yeast may be inactive — start with fresh yeast.

Form dough

Add flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Turn dough out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium-low for 5–6 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Divide and rest

Punch down the risen dough and divide into 4 equal portions for medium calzones (about 8–10 inches). Shape each portion into a smooth ball, cover, and let rest 15 minutes to relax the gluten for easier stretching.

Prepare cheese filling

In a medium bowl, combine ricotta, shredded mozzarella (reserve 1/2 cup for topping if desired), grated Parmesan, egg (if using, to help bind), dried oregano, salt, and pepper. Stir until evenly mixed and the mixture is creamy. Taste and adjust seasoning.

Portion sauce

Spoon the prepared pizza/marinara sauce into a small bowl. For each calzone plan on about 1/4 cup of sauce. Keep sauce slightly warm or at room temperature so it doesn't chill the dough while assembling.

Assemble calzones

Preheat the oven to 475°F (245°C) with a pizza stone or an inverted baking sheet on the middle rack for at least 30 minutes. On a lightly floured surface, stretch or roll one dough ball into a 8–10 inch circle about 1/4 inch thick. Spread 1/4 cup of sauce onto one half of the circle, leaving a 1/2 inch edge. Spoon about 1/3 cup of the cheese mixture over the sauce. Optionally sprinkle a tablespoon of reserved shredded mozzarella on top of the cheese mixture. Do not overfill (leave space for sealing).

Seal and shape

Brush the exposed edge of the dough lightly with water or a bit of beaten egg. Fold the empty half over the filling to form a semicircle. Press the edges together firmly, then crimp or roll the edge to seal completely. Transfer the calzone to a piece of parchment paper or a floured peel for baking. Repeat with remaining dough, sauce, and filling.

Finish and bake

Arrange calzones on the preheated stone or inverted sheet (use parchment if transferring). Brush each calzone with extra-virgin olive oil and sprinkle remaining reserved mozzarella and a pinch of dried oregano on top. Make 2 small slits in the top of each calzone to vent steam. Bake for 12–16 minutes, until golden brown and the crust is set. If the top browns too quickly, tent lightly with foil.

Rest and serve

Remove calzones from the oven and let rest 5 minutes to allow filling to set. Serve with warmed extra marinara sauce on the side for dipping. Garnish with torn fresh basil and crushed red pepper flakes, as desired.

If you like, drizzle a little additional olive oil over each calzone before serving and sprinkle with additional grated Parmesan. Serve hot with extra marinara for dipping and fresh basil torn over the top.