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Ingredients
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Dough
Filling / Stuffing
Sauce & Toppings
Finish & Bake
Method
Dough
- 1
Mix and Autolyse
In a large mixing bowl combine the flour and instant yeast. Add lukewarm water and olive oil, mixing with a wooden spoon or your hand until a shaggy dough forms. Let rest 20 minutes to hydrate (autolyse).
- 2
Knead and Salt
After 20 minutes, add the sea salt and knead for 8–10 minutes by hand on a lightly floured surface (or 6–8 minutes in a stand mixer with dough hook) until the dough is smooth, elastic, and slightly tacky.
- 3
Bulk Fermentation
Form the dough into a ball, place in a lightly oiled bowl, cover tightly, and let rise at room temperature until doubled (about 1.5–2 hours depending on ambient temperature). For more flavor, refrigerate overnight (8–24 hours) after the first 30–60 minutes of rise.
- 4
Divide and Rest
Turn the dough onto a lightly floured surface, divide into two equal portions (for two medium stuffed pizzas), shape each into a tight ball, cover with plastic or a damp towel and rest 30–45 minutes until relaxed and slightly puffy.
Filling / Stuffing
- 5
Prepare Ricotta Mixture
While the dough rests, combine the well-drained ricotta, grated provolone/pecorino, lemon zest (if using), salt, pepper, and crushed red pepper in a bowl. Taste and adjust seasoning. The mixture should be creamy but not too wet—if very wet, drain in a fine sieve for 10–15 minutes or gently press with a spoon to remove excess liquid.
- 6
Prepare Mozzarella
Pat the fresh mozzarella dry with paper towels; shred or cut into small cubes so it distributes evenly in the pocket.
- 7
Combine Filling
Fold the shredded/cubed mozzarella and chopped basil into the ricotta mixture, keeping some basil aside to add fresh after baking. The filling should be cohesive and slightly elastic from the mozzarella.
Sauce & Toppings
- 8
Make Quick Tomato Sauce
In a small bowl, crush the canned tomatoes by hand or with a fork until slightly saucy but still textured. Stir in minced garlic, olive oil, salt, and torn basil. Keep this sauce lightly seasoned and slightly loose — it will be spread sparingly inside and on top of the pizza.
Assemble & Bake
- 9
Preheat Oven
Preheat your oven as hot as it will go (475–550°F / 245–290°C). If using a pizza stone or steel, place it on the middle rack and preheat at least 45 minutes. Prepare a pizza peel or inverted baking sheet dusted with semolina or cornmeal.
- 10
Roll Out Base
On a lightly floured surface, gently press or roll one dough ball into a 10–12 inch round about 1/8–1/4 inch thick. Leave a slightly thicker rim (cornicione) if you like. Transfer to the prepared peel dusted with semolina.
- 11
Layer Sauce and Filling
Spread a thin layer (about 2–3 tbs) of the quick tomato sauce over the center of the dough, leaving a 1–1.5 inch border. Spoon the ricotta-mozzarella filling into a line or mound down the center of the dough, leaving space around edges for sealing. Do not overfill — aim for about 3/4 to 1 cup of filling per pizza.
- 12
Fold and Seal
Fold the dough over the filling to create a turnover/pocket: bring one edge over to meet the opposite edge forming a semicircular pocket, or fold into a rectangular 'calzone'-style envelope. Pinch the edges firmly to seal, then crimp or roll the sealed edge to ensure no filling leaks. Tuck any seam under so the top is smooth.
- 13
Top and Brush
Lightly brush the top of the sealed pizza with olive oil and, if desired, make 2–3 small slits on top to vent steam. Optionally brush a little sauce on top and sprinkle with a tablespoon of grated Pecorino Romano for a golden finish.
- 14
Bake
Slide the pizza onto the preheated stone/steel and bake 8–12 minutes until the crust is deeply golden, blistered in spots, and the filling is hot and melted. Baking time will vary with oven temperature; watch closely after 6 minutes.
- 15
Rest and Finish
Remove from oven and transfer to a cutting board. Let rest 3–5 minutes. Tear open or slice to serve, scatter the reserved fresh basil leaves on top, and finish with a light drizzle of extra-virgin olive oil and the remaining grated cheese.