Two Topping Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit until foamy, about 5–8 minutes.

Mix dough

In a large mixing bowl (or stand mixer fitted with a dough hook), combine flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms (about 2–3 minutes by hand or 1–2 minutes with mixer).

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead on low speed for 5–6 minutes. Add small sprinkles of flour if dough is too sticky; avoid adding too much.

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 place until doubled in size, about 60–90 minutes.

Preheat and prepare

Preheat oven to 475°F (245°C). Place a rack in the center. If you have a pizza stone, place it in the oven to heat. Line a baking sheet with parchment paper or lightly oil it.

Prepare filling

In a medium bowl, combine ricotta, 1 1/2 cups shredded mozzarella (reserve 1/2 cup for topping), grated Parmesan, salt (1/2 tsp), black pepper, and dried oregano. Mix until smooth and well combined.

Divide dough

Punch down the risen dough and turn it out onto a lightly floured surface. Divide into 4 equal pieces for medium calzones (makes 4 calzones). Shape each piece into a ball and let rest 10 minutes covered.

Roll out

Working with one dough ball at a time, roll it into a 7–8 inch (18–20 cm) circle about 1/8–1/4 inch thick. Keep remaining dough covered so it doesn’t dry out.

Assemble calzone

On one half of each dough circle, spread about 1/4 cup of tomato sauce, leaving a 1/2-inch border. Spoon about 1/4 cup of the ricotta-mozzarella filling on top of the sauce. Add approximately 3 tablespoons of cooked Italian sausage (topping 1) and 2 tablespoons roasted red peppers (topping 2). Sprinkle about 2 tablespoons of the reserved shredded mozzarella over the filling.

Seal

Brush the bare dough edge with a little beaten egg or water. Fold the other half of the dough over the fillings to form a half-moon. Press edges together firmly, then crimp or fold the edge to seal completely. Use a fork to press down the seal if desired.

Vent and egg wash

Place assembled calzones on the prepared baking sheet. Using a sharp knife, cut two small slits in the top of each calzone to vent steam. Beat the remaining egg and brush the tops and edges of each calzone with the egg wash for a golden finish. Sprinkle the top with a pinch of extra grated Parmesan and a light dusting of dried oregano if desired.

Bake

Bake calzones on the preheated center rack (or on the hot pizza stone) for 12–16 minutes, until golden brown and the internal temperature reaches at least 165°F (74°C). Rotate the baking sheet halfway through baking for even color.

Rest

Remove from oven and let calzones rest on a wire rack for 5 minutes to set the filling and make slicing easier.

Garnish & serve

Brush with a little extra virgin olive oil, sprinkle with red pepper flakes and torn fresh basil leaves if using. Serve warm with the remaining tomato sauce on the side for dipping.