Paridise Recipe

Activate yeast & mix dough

In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt. Make a well in the center. Pour warm water and 2 tablespoons olive oil into the well. Using a wooden spoon or your hand, mix until a shaggy dough forms and most of the flour is hydrated (about 2–3 minutes).

Knead

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth, slightly tacky, and elastic. If you have a stand mixer with a dough hook, knead on medium-low for 5 minutes.

First rise

Lightly oil a clean bowl with a bit of olive oil, place the dough inside, turn to coat, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 60–75 minutes.

Divide & rest

Punch the risen dough down gently and transfer to a work surface. Divide into 8 equal pieces (about 85–95 g each). Shape each piece into a tight ball. Cover with a damp towel and let rest for 15 minutes to relax the gluten before shaping.

Prepare cheese filling

While the dough rests, combine ricotta, shredded mozzarella, grated Parmesan, 1 large egg, chopped basil, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl. Mix thoroughly until evenly combined and slightly creamy. Taste and adjust seasoning (add up to 1/4 tsp salt more if desired).

Portion filling

Scoop the filling into 8 even portions (about 1/3 cup per calzone). Place them in a covered bowl and refrigerate briefly if they feel too loose—this makes assembly cleaner.

Preheat oven

Preheat the oven to 450°F (230°C). If you have a pizza stone, place it on the middle rack while preheating. Otherwise, line a baking sheet with parchment paper and lightly dust with semolina or flour.

Shape calzones

Working with one dough ball at a time, roll or press each ball into a 6–7 inch circle about 1/8–1/4 inch thick. Keep remaining dough covered to prevent drying.

Fill

Place one portion of the cheese filling slightly off-center on the dough round, leaving a 1/2 inch border. Brush the border lightly with water to help seal.

Fold & seal

Fold the dough over the filling to form a half-moon. Press the edges together to seal, then crimp the edges by rolling or pressing with the tines of a fork to ensure a tight seal and avoid leaks. Repeat for all calzones.

Egg wash & vents

Whisk together 1 egg and 1 teaspoon milk and brush the top of each calzone lightly with the egg wash for a golden finish. Use a small knife to cut one or two small vents (1/4–1/2 inch) in the top of each calzone to allow steam to escape. Optionally sprinkle with crushed red pepper flakes for a hint of heat and brush edges with a little olive oil.

Bake

Place calzones on the prepared baking sheet or preheated stone, spacing them at least 1 inch apart. Bake at 450°F (230°C) for 12–15 minutes, rotating the pan halfway through, until they are puffed and deep golden brown.

Rest & serve

Remove from oven and let the calzones rest on a rack for 5 minutes (this helps the filling set and avoids burns). Serve warm with optional marinara or basil pesto for dipping.