- 1 quarter-recipe (180 g, about 6.3 ounces) of Doughm00se Pizza Crust
- 2 ounces mozzarella cheese shredded
- 2 ounces Muenster cheese shredded
- 5 ounces ricotta
- extra-virgin olive oil
- Preheat oven and pizza stone (on rack 3) to 425°F.
- On a piece of parchment paper, roll out dough to 8½-9” circle.
- Fill half of the dough with cheese, starting with a layer of half of the shredded cheeses, then the ricotta, and then top with the remaining half of the shredded cheeses.
- Fold the top half of the dough over the cheeses, and pinch to seal the seam.
- Cut a small slit in the top of the calzone.
- Transfer to the pizza stone and bake for 17 minutes.
- Brush lightly with olive oil as soon as the calzone comes out of the oven.
22 December 2022: Our initial attempt followed this recipe from Italian Food Forever. We weren’t planning on using spinach or any ingredients other than ricotta and mozzarella, but it gave us a starting point for how much dough and cheese to use, and time and temperature for baking. This time we used Polly-O ricotta, which was much too wet for this application. We mixed all of the cheeses together. We also used an egg wash for the top and to seal the seam, both of which we think are unnecessary.
23 December 2022: This time we tried layering the cheeses (shredded cheese, then ricotta, then shredded cheese). We baked the calzone for 18 minutes at 425°F.
30 December 2022: Today we used 6 ounces of ricotta, 4 ounces total of the mozzarella/Muenster mix, and no egg. We cut a 1” slit in the top of the calzone after forming it. We baked it for 17 minutes at 425°F on rack 3.
4, 5, 7 January 2023: We used 5 ounces ricotta and 2 ounces each of mozzarella and Muenster, with a small amount of grated Pecorino added to the mix. We baked it for 17 minutes at 425°F on rack 3, and brushed the calzone with a light coating of extra-virgin olive oil as soon as it came out of the oven.