Makes four 9 by 5-inch Calzones
- 1 recipe for pizza dough
- 1 cup pizza sauce
- 2 tablespoons olive oil
- 15 ounces whole-milk ricotta (1 container)
- 8 ounces provolone, sliced
- 1/2 cup grated Parmesan cheese
- 4 tablespoons fresh basil
- 1/4 teaspoon table salt
- 1/8 teaspoon ground black pepper
- Extra-virgin olive oil for brushing shaped calzones
- Kosher salt for sprinkling
Step 1: Adjust oven rack to lowest position, and heat oven to 450 degrees.
Step 2: Turn risen dough out onto unfloured work surface. Divide dough in half, then cut each half in half. Gently reshape each piece of dough into ball. Transfer to baking sheet and cover with plastic wrap lightly sprayed with nonstick cooking spray. Let dough rest at least 15 minutes but no more than 30 minutes.
Step 3: Roll dough into 9-inch rounds. With fingertips, press dough ball into 5-inch circle. With floured rolling pin, roll outward from center in all directions until dough forms 9-inch circle. If dough sticks, dust flour under it.
Step 4: Place 2 tablespoons pizza sauce in center of bottom half of dough round. Then add sausage, ricotta, parmesan, and provolone cheeses, and fresh bass. Using small spatula, spread/press filling in even layer across bottom half of dough round, leaving 1-inch border uncovered.
Step 5: Fold top half of dough over cheese-covered bottom half, leaving 1/2-inch border of bottom layer uncovered.
Step 6: With fingertips, lightly press around silhouette of cheese filling and out to edge to lightly seal dough.
Step 7: Beginning at one end of seam, place index finger diagonally across edge and gently pull bottom layer of dough over tip of index finger; press into dough to seal. Repeat until calzone is fully sealed.
Step 8: With very sharp paring knife or razor blade, cut 5 slits, about 11/2 inches long, diagonally across top of calzone, making sure to cut through only top layer of dough and not completely through calzone.
Step 9: With pastry brush, brush tops and sides of calzones with olive oil and lightly sprinkle with salt. slide calzones onto rimless baking sheet, sprinkled with cornmeal (to prevent sticking). Bake until golden brown, about 15 minutes; cool 5 minutes, and serve.