1batch pizza doughenough for 4 small balls, about 600–700g total
1cupricotta cheese
1½cupsshredded mozzarella
½cupgrated Parmesan
¾cupmarinara or pizza sauceplus extra for dipping
2clovesgarlicminced
1tspItalian seasoning
Optional fillings: sliced pepperonicooked sausage, sautéed mushrooms, spinach, olives, etc.
Olive oilfor brushing
Flour or semolinafor dusting
Instructions
Preheat the Wood-Fired Oven: Fire up your wood oven to 500–550°F (260–290°C). Let the flames calm slightly to ensure steady radiant heat.
Roll the Dough: Roll each dough ball into an 8–9 inch circle on a floured surface.
Make the Filling: In a bowl, mix together the ricotta, mozzarella, Parmesan, garlic, and Italian seasoning.
Assemble the Calzones: Spread 2–3 tablespoons of sauce on half of each dough circle. Top with cheese mixture and optional fillings. Leave a 1-inch border.
Fold and Seal: Fold the dough over to form a half-moon shape. Press edges to seal and crimp tightly.
Bake: Dust a pizza peel with flour or semolina. Place calzones on it and transfer to the oven. Bake for 6–8 minutes, rotating for even browning.
Finish and Serve: Brush the calzones with olive oil and let cool slightly. Serve with warm marinara on the side.
Notes
Keep an eye on the Calzone's in the oven they bake fast...