Calzone with spinach and ricotta

Ingredients:

Filling

• Flour, for working with dough
• 1 ball of pizza dough
• 150g frozen chopped spinach, thawed and squeezed out of excess water
• 1 cup whole milk ricotta
• 1 small ball of mozzarella, grated
• 3/4 teaspoon coarse salt
• 5 turns of a black pepper mill
• Cornmeal, for dusting the baking sheet
• 2 tbsp. l. olive oil

Basic pizza dough

• 1 package of active dry yeast
• 3/4 cup warm water, about 40°C
• 1 teaspoon of sugar
• 1 tbsp extra-virgin olive oil
• 1 and 3/4 cups of premium flour + extra for working with the dough
• 1 teaspoon of salt

Preparation:

1. Preheat oven to 230°C. Lightly flour the work surface and rolling pin. Roll out the dough into an oval 20x27 cm.
2. In a medium bowl, combine the spinach, ricotta, and mozzarella, season with salt and pepper to taste. Spread the filling on one half of the dough, leaving a 2 cm border. Fold the remaining dough over the filling, matching the edges, and pinch them together to seal the filling inside. Gently fold the edges under to create a nice border.
3. Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
4. Bake until golden brown and filling is heated through, 25 minutes, rotating pan halfway through.
   
   

   Basic pizza dough

   
   In a small bowl, combine the yeast, warm water, sugar, and olive oil. Let sit for about 3 minutes to fully activate the yeast. In a large bowl, combine the flour and salt. Using a silicone spatula, gradually fold the yeast mixture into the flour until the dough is smooth. Turn the dough out onto a clean, floured surface.
   
   Knead with floured hands until the dough is smooth and elastic, about 10 minutes. The surface of the dough should be firm and silky, and spring back slightly when pressed. Lightly oil a large bowl and place the dough in it.
5. Cover the bowl tightly with plastic wrap and set aside in a warm place until the dough has doubled in size, about 1-2 hours. Once the dough has doubled in size, punch it down and divide it into 2 equal portions. Lightly knead each portion to form a uniform ball. Set aside and cover with a kitchen towel or plastic wrap. Let the dough rest for 30 minutes. You can prepare the dough the day before, divide it into 2 portions, and refrigerate it overnight. Store it tightly wrapped in plastic wrap or in a sealed bag.