Cheese Calzone

For the dough balls

1. Place water in a bowl large enough to hold both the water and all the dry ingredients and still have room to spare. Mix together dry ingredients in another bowl.
2. Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass.
3. Pour the oil over the dough, mix again to scrape off any dough residue stuck to side of the bowl, and place the rough shaggy dough onto a work surface.
4. Knead the dough for 5-7 minutes.  If the dough is too sticky, place a clean bowl inverted over the dough and wait 30 minutes before resuming.  Return to kneading (just make sure to knead for at least a total of 5 minutes).
5. Place the bowl over the dough once more and let sit for 30-40 minutes to warm up before forming the dough ball.
6. After 40 minutes divide into 4 equal-weight balls. Pull each dough ball towards its end repeatedly to form a smooth ball.  Pinch the seam side and place the dough balls seam side down into an oiled bowl (using individual containers or a large proofing box works best) and cover tightly with plastic wrap.  Refrigerate for at least 12 but ideally 24 hours before using. 

For the marinara sauce

1. In a saucepot, saute the garlic in olive oil over medium-low heat until golden (about 2-3 minutes).
2. Add the hot red pepper flakes and cook for 30 seconds more. Add the plum tomatoes and bring sauce to a simmer. Simmer for 5-7 minutes then season with oregano and salt and pepper to taste.

For the calzone

1. Remove dough balls 2 hours prior to making each calzone. Place the baking steel approx 7" below the top of the oven and preheat oven to 525f for 45-60 minutes.
2. Dust wooden peel with semolina flour. This will help launch the calzone without sticking.
3. Remove dough ball from the container (trying to maintain round shape) and dust both sides with flour. The stickier side of the dough (bottom of proofing container) will be the top of the calzone.
4. Stretch the dough by pressing your fingers into the dough and turning in a circular motion. You can hold the dough and use gravity to stretch it as well. Form a circle roughly 8-10”. Once satisfied with the stretching place dough onto the wooden peel and make sure it moves easily.
5. Place the ricotta (about 3 ounces) into the center of the circle and sprinkle with Pecorino Romano cheese. Take around a 1/2 cup of shredded mozzarella cheese and ball it with your hands. Place the mozzarella ball on top of the ricotta. Season the mozzarella and ricotta with a sprinkle of salt and pepper.
6. Wet the edges of the dough with a touch of water then fold the dough over to create a half moon shape. With a spoon, fork, or handle end of a pizza cutter press tightly to form a seal.
7. Cut a slit into the top of the calzone to allow air to escape. Brush a bit of olive oil on top of the calzone. Make sure the calzone moves easily before launching in the next step. 2 calzones can be cooked on the steel at the same time. Repeat process for a total of 4 calzone.
8. Launch the calzone onto the pizza steel and cook for roughly 6-8 minutes. Turn the calzone with a metal peel at the 3-minute mark to achieve even cooking. Note: the calzone can be cooked on a baking sheet (will take about 2 minutes longer) if you don't want to attempt the launching process.
9. After removing the calzone wait 8-10 minutes before cutting so that the cheese doesn’t ooze out completely. Serve with marinara sauce. Enjoy!