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1
DOUGH.
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2
In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
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3
In a large mixing bowl, whisk together flour and salt.
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4
With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
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5
Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
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6
Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
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7
Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
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8
Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.
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9
Preheat oven to 450 degrees F.
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10
Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
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11
In a medium bowl, mix the spinach, ricotta, and mozzarella and season with salt and pepper, to taste.
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12
Place all the filling on 1 half of the dough leaving a 3/4-inch border along the edge.
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13
Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim.
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14
Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
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15
Bake until golden brown and the center is hot and melted, 25 minutes, rotating midway through cooking.
