Three Topping Recipe

Warm 1.5 cups of water to about 105–115°F (warm to the touch). In a large bowl or the bowl of a stand mixer, sprinkle 2 tsp active dry yeast and 1 tsp sugar over the warm water. Let sit 5–7 minutes until foamy.

Add 2 tbs olive oil and 1 tsp salt to the yeast mixture. Stir to combine.

Gradually add 4 cups all-purpose flour, 1 cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead by hand about 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 6–7 minutes). Add small sprinkles of flour if sticky, but avoid adding too much.

Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1 hour.

Punch down the dough and divide into 4 equal pieces. Let rest 10 minutes under a clean towel before shaping.

While dough is rising, prepare toppings. For the mushrooms: heat 1 tbs olive oil in a skillet over medium heat, add sliced mushrooms (about 1 cup) and a pinch of salt, and sauté until golden and any liquid has evaporated, about 6–8 minutes. Remove and cool.

For roasted bell pepper: if not pre-roasted, char 1 large bell pepper over a gas flame or under a broiler until blackened on all sides, then place in a bowl covered with plastic wrap for 10 minutes. Peel off charred skin, remove seeds and stems, then slice into strips (about 1 cup).

Prepare pepperoni (or your chosen first topping) by slicing if needed and measuring about 24 slices (roughly 3–4 per calzone).

In a small bowl combine 3 cups shredded mozzarella and 1/4 cup grated Parmesan. Season the combined cheeses lightly with 1/4 tsp salt and 1/4 tsp black pepper. Set aside.

Portion pizza sauce into 4 equal parts (about 1/4 cup each).

Preheat oven to 475°F (245°C) and place a baking stone or an inverted baking sheet on the middle rack while the oven heats. Lightly dust a baking sheet or peel with 2 tbs semolina or cornmeal to prevent sticking.

On a lightly floured surface, roll each dough ball into a 9–10 inch round about 1/4 inch thick, keeping the center slightly thinner than the edges.

On one half of each round, spread about 1/4 cup pizza sauce, leaving a 1-inch border at the edge. Sprinkle about 3/4 cup of the mozzarella/Parmesan cheese mixture over the sauce.

Distribute your three toppings evenly over the cheese for each calzone: about 6 pepperoni slices, 1/4 cup sautéed mushrooms, and 1/4 cup roasted bell pepper strips. Add fresh basil if using (about 1/2 tbs per calzone).

Fold the empty half of dough over the filled half to form a half-moon. Press edges together to seal, then crimp the edge by folding under and pressing with a fork or your fingers to ensure a tight seal. Make 1–2 small slits in the top of each calzone to vent steam.

Whisk 1 egg with 1 tsp water to make an egg wash. Brush the outside of each calzone lightly with the egg wash and brush lightly with 1 tsp olive oil for sheen. Sprinkle a pinch of semolina or cornmeal on the baking surface under each calzone to prevent sticking.

Place calzones on the preheated stone or inverted sheet (use a peel or rimless baking sheet to transfer). Bake at 475°F (245°C) for 12–16 minutes, until golden brown and internal temperature reaches at least 165°F (75°C). Rotate halfway for even browning.

Remove calzones to a wire rack and let rest 5 minutes before serving. Serve with remaining pizza sauce warmed for dipping.