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1
For the dough: In the bowl of a stand mixer, combine the water, yeast, salt and sugar, and stir to dissolve.
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2
Set aside for 15 minutes, then add the flour.
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3
Using the dough hook, mix until smooth.
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4
Knead about 4-6 minutes on medium low speed, adding more flour if necessary.
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5
The dough should feel smooth and elastic and not stick to the sides of the bowl or your fingers.
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6
Do not overwork the dough!
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7
Lightly oil a bowl and place dough inside, cover with a piece of greased plastic wrap, and let dough rise in a warm place until doubled in size.
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8
(The time this takes depends on the temperature and humidity of your house.)
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9
Divide the dough in half, then divide each half in thirds.
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10
Shape each piece into a ball and put the 6 balls back in the greased bowl.
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11
Cover with greased plastic wrap again, and let rise another 15 minutes.
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12
For the filling: Shred the fresh mozzarella.
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13
Do not skip this step!
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14
You will be blown away at how amazing fresh mozzarella tastes and melts, compared to the pre-shredded stuff!
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15
Put the shredded cheese into a bowl.
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16
Toss with Italian seasonings of choice and garlic powder.
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17
To assemble: Preheat oven to 400 degrees F.
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18
On a lightly floured surface, spread each dough ball into a nice-sized circle.
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19
Spoon 1/6 of the marinara sauce on each circle of dough, covering one half, but leaving a nice clean area around the edge.
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20
Next, divide seasoned mozzarella between them, then top that with the pepperoni.
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21
Be generous!
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22
Yum!
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23
Fold the dough circles in half and seal by crimping together the edges of the dough with your fingers.
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24
Place calzones on a baking sheet and brush with egg wash (1 egg beaten with 2 teaspoons water).
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25
Make a small incision on the top of each.
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26
Optional: Sprinkle tops of each calzone with more Italian seasonings and/or Parmesan cheese for an extra punch of flavor.
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27
Bake until golden, 18 to 20 minutes.
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28
Enjoy with warmed up leftover marinara sauce!
