Four Topping Recipe

Activate and mix

In a large bowl or stand-mixer bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and sprinkle the instant dry yeast over the surface. Let sit 5 minutes until foamy. Stir in olive oil, then add 2 cups of the flour and the salt. Mix until combined.

Knead

If using a stand mixer, attach dough hook and add remaining flour a half-cup at a time until a slightly tacky, smooth dough forms (about 4–6 minutes). If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes adding flour as needed to prevent excessive stickiness. Dough should be soft and elastic.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Portion

Punch down the dough, divide into 4 equal portions (about 8 ounces / 225 g each). Shape each portion into a tight ball, set on a lightly floured tray, cover and let rest 15 minutes to relax the gluten before rolling.

Prepare fillings

While dough rises, sauté the mushrooms and garlic: heat 1 tablespoon olive oil in a skillet over medium-high heat, add the sliced mushrooms and cook until they release liquid and become golden, 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Remove from heat and cool slightly.

Combine cheeses and season

In a mixing bowl combine ricotta, 1½ cups mozzarella (reserve remaining mozzarella for sprinkling on top of each calzone), grated Parmesan, Italian seasoning, salt, black pepper and crushed red pepper flakes. Stir until smooth.

Add vegetables and meats

Fold the cooled mushroom mixture, roasted red peppers, chopped spinach and pepperoni slices into the cheese mixture. Taste and adjust salt/pepper if needed. The filling should be moist but not runny — if too wet, squeeze excess liquid from spinach before adding.

Preheat and prepare

Preheat the oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack and preheat. Line a baking sheet with parchment and sprinkle semolina or cornmeal to prevent sticking.

Roll and fill

On a lightly floured surface, roll each rested dough ball into a 9–10 inch round, about 1/8–1/4 inch thick. Spoon about 3/4 cup pizza sauce onto one half of each round, leaving a 1/2 inch border. Mound roughly 1 to 1¼ cups of the four-topping cheese and vegetable mixture over the sauce, then sprinkle about 2–3 tablespoons of the reserved shredded mozzarella on top of the filling.

Seal

Brush the bare edge of the dough with a little water, fold the un-sauced half over to cover the filling, forming a half-moon. Press edges to seal, then crimp or fold the edge to lock. Make 2–3 small slits in the top to allow steam to escape.

Egg wash and bake

Whisk the egg with 1 teaspoon water and brush over each calzone. Lightly brush tops with 1 tablespoon olive oil. Transfer to the prepared baking sheet or very hot pizza stone (use a peel or inverted baking sheet). Bake 12–16 minutes until golden brown and internal temperature reaches about 200°F (93°C). If using a baking sheet, rotate halfway through baking for even color.

Finish and serve

Remove calzones from oven and let rest 5 minutes. Serve with the remaining warmed pizza sauce on the side for dipping. Cut in half or serve whole.