Calzones Italians are significantly underrated. Seen as inferior to the grand pizza pie, calzones are often forgotten about however why? They are basically a character pizza all wrapped up. No cheese sliding off or floppy crusts. Just pure deliciousness wrapped up in a pillowy dough. Calzones deserve their hazard to shine.
All-purpose flour, for surface
Extra-virgin olive oil, for brushing
- Preheat oven to 500° and grease two large baking sheets with cooking spray. Divide pizza dough into 4 pieces. On a lightly floured surface, roll one piece of dough out into an 8″ circle, about ¼” thick. Spoon pizza sauce in the middle of dough, then dot with ricotta and top with pepperoni and mozzarella.
- Gently fold the dough in half, dampen seams with water and pinch together, then crimp edges all around. Repeat with remaining dough. Transfer to prepared baking sheets. Brush tops with oil and sprinkles with salt. Using kitchen scissors or a sharp knife, slit tops in 2 to 3 spots to create steam vents.
- Bake until tops are golden and filling is bubbling, 20 minutes, brushing with more oil halfway through. Let cool 5 minutes before cutting open.