What you will need:
1 pound fresh dough from "The Pizza Guy.
Pizza peel if you have one. Making your calzone on a peel makes it easier to transfer it to a hot pizza stone if that is your method of cooking
Fork or aerator
Garlic oil or olive oil
Ricotta cheese (4-5 TBLS)
1 cup mozzarella cheese
Dried oregano (1Tsp)
Toppings - anything you like. We suggest to keep it to three at the most. Ex: pepperoni, sausage, peppers
Flour for dusting
1 cup of marinarra sauce for dipping
Take 1lbs "The Pizza Guy" pizza dough, dust it with flour (to keep it from sticking to the surface) and roll it out about 18" long and about 15" wide. This is just a guide line. Keep it more oval then round. Calzones are meant to look rustic. Dont over think it. Place rolled out dough on a peel if you have one.
Now, you need to "aerate" the bottem half of the dough. This is the part that gets folded over to form the top. If you dont have an aerator as seen, a fork will do the job just fine. The idea is to have tiny holes on top to let the hot steam out while cooking. If this isn't done, a more "puffy" calzone will accure.
Brush the top half with garlic oil, or a good quality olive oil. We use a homemade garlic oil. If you do not have a brush, just drizzle some on. You dont have to have any special tools to create a delisious product.
Take one cup of your favorite shredded cheese. We use mozzarella in most cases. More or less is fine. Again, this is just a guideline for your perfect calzone. We would reccomend no more then two cups...this will insure propper melting.
One of our key ingredients. If you don't like it, no problem, just omit it. We use a pastry bag/ 2-3 strips. If you don't have one, simply scoop it out and spread it behind the "mozz" as seen. About 4-5 Tbls.
Now take about a Tsp of dried oregano and hand pinch it all over the dough and cheese. Pinching dried oregeno releases the oils which inhances the flavor. It doesn't seem like much, but trust us, it make a big difference.
In this calzone we used hamburg and sausage. Both of which have been pre-cooked. Again, the key is not a lot, keep it simple. We use 1/2 cup of each. Use your imagination, whatever you are in the mood for. Some recommendations: Veggies, mushrooms, steak-umms, salami, ham, bacon, chirizo.
Fold the bottom half over the top half to form a cressent shape. The aerated portion should be on top now.
At the top, fold over about an inch of the dough, all the way around. Now hand pinch it to form a seel.
With both hands form it into a horseshoe shape. This serves a couple of purposes. 1) it pulls to dough at the the top to to create an even tighter seel 2) it leaves a creative place to but a bowl of your favorite sauce for dipping. We use marinara most of the time. get creative - for a buffalo chicken calzone, blue cheese would be the choice.
Bake on a cookie sheet or pre-heated pizza stone at 350 for 20-25 minutes or until golden brown. take ot and serve while hot.