Prep time: 15 minutes
Total time: 1 ½ hours
for the dough:
1 1/2 cups water heated to 110-115° F
1 teaspoon active dry yeast
1 ½ tablespoons olive oil
1 ½ teaspoons kosher salt
3 ½ cups all-purpose flour
for the filling:
2 ⅓ cups shredded mozzarella cheese
2 cups ricotta cheese
1 tablespoon fresh lemon juice, plus the zest of 1 lemon
kosher salt and freshly ground black pepper, to taste
1/4 cup olive oil
1. Make the dough: Whisk together the water, yeast, olive oil, and salt. Let the yeast foam for 5 minutes.
2. Add in 3 cups of flour and use your dough hook to knead. Knead for a minimum of 5 minutes, until the dough is smooth and just slightly tacky, but not sticky. Add the additional ½ cup of flour if needed and knead until smooth.
3. Place the dough in a large, well oiled bowl. Cover with plastic wrap and put in a warm place to proof for 1 hour, or wrap the dough in plastic wrap and store in your refrigerator until you’re ready to use it.
4. Assemble the calzone: Heat the oven to 500°F. In a small bowl, mix the ricotta with the lemon juice and zest and season with salt and pepper.
5. Divide your dough into 2 equal-sized balls (See Farideh for size). On a lightly floured surface and working with one ball of dough at a time, roll the dough out into a 9 to 10-inch circle. Place ⅓ cup of the mozzarella down the middle of the dough and top with ½ cup of the ricotta. Top with ¼ cup more mozzarella, then gently lift one side of the dough up and over the filling. Using the handle of the pizza cutter (or a fork), seal the dough about 1/4-inch in. Repeat with remaining dough and ingredients.
6. Drizzle 2 sheet tray with the olive oil and gently lift the calzones onto the sheet tray. Cut a small “X” onto the top of each calzone and brush with olive oil. Bake until golden and puffed, about 15 minutes. Serve with marinara sauce.