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1
For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar.
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2
Stir gently to dissolve, then let stand 5 minutes until foam appears.
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3
Turn mixer on low and slowly add the flour, 1 cup at a time.
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4
Pour in 1/4 cup olive oil and add salt.
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5
When the dough starts to come together, increase the speed to medium.
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6
Stop the machine periodically to scrape the dough off the hook.
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7
Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
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8
Turn the dough out onto a lightly floured work surface and fold over itself a few times.
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9
Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin.
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10
Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes.
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11
Test the dough by pressing 2 fingers into it.
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12
If indents remain, the dough is adequately risen.
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13
When ready, knead the dough gently and divide in 4 balls.
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14
Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes.
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15
This will relax the dough, making it easier to stretch.
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16
In the meantime prepare filling.
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17
For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. If you don't have a stone, simply grease a baking pan.
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18
Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out.
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19
Spoon a quarter of the filling onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal.
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20
Fold dough over to enclose the filling and form a large turnover.
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21
Roll up the edges with your fingers to close tightly and prevent leaking.
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22
Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds.
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23
Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones.
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24
Bake directly on pizza stone for 25 to 30 minutes until golden brown.
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25
Let the calzones rest 10 minutes before cutting to allow the cheese to set.
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26
Serve with basic tomato sauce if desired.
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27
For Filling: In a saute pan, heat oil over medium heat.
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28
Add garlic and cook 2 minutes until lightly browned.
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29
Add the spinach, season, and continue to cook until wilted, about 5 minutes.
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30
Transfer to a colander and squeeze out the excess liquid.
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31
If necessary, drain the ricotta in a sieve to remove excess moisture also.
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32
Calzone filling should be fairly dry, because it may leak out or make the dough mushy.
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33
Combine spinach, cheeses, egg, and pepper in a large bowl.
