A calzone (in Italian called "stocking" or "trouser") is a turnover, made of ingredients similar to pizza. Its folded over and shaped like a crescent before being cooked. The typical calzone is stuffed with tomato and mozzarella, and may include other ingredients usually associated with pizza toppings.
1−1/2 cups warm water (105F)
4 1/2 cups flour
1 tablespoon olive oil
2 1/2 teaspoons sugar
2 1/2 teaspoons salt
1/2 teaspoon yeast
In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute.
Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes. Divide dough into 6 oz. portions (yield for this recipe is 5).
Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except the bottom. Set all on plate, cover with plastic, and allow to proof for 1−2 hours.
1 lb. ricotta cheese
1 cup shredded mozzarella
pinch of black pepper
Preheat the oven to 500F.
Take a dough ball and place it on a floured surface. Spread, with your finger tips, to a 6 inch circle. Place 2/3 cup of cheese mix on one side and fold over the other side. Seal with your finger tips, making sure no cheese mixture is in the seal. Pinch the edge to assure a tight seal.
Pat the calzone to even filling inside. Check the seal again for leaks. Repeat with the others.
Place the calzones on a lightly greased baking sheet. Cut a 1 inch slit in the top of each for venting while baking, and place in the center of the oven and bake for 10−12 minutes or until golden brown.
Serve with your favorite tomato sauce, warmed, either on top or on the side for dipping.