1. Make the Dough
I start by whisking the flour, yeast, and salt in my stand mixer bowl. Then, I attach the dough hook and pour in the olive oil. With the mixer on medium-low, I slowly add the warm water. Let it knead for 10 minutes until the dough is smooth and stretchy it should feel like a soft pillow! I transfer it to a greased bowl, cover it with plastic wrap, and let it rise in a warm spot (like my oven with the light on) for 1½–2 hours.

2. Prep the Filling
While the dough rises, I mix the ricotta with half the mozzarella and provolone. If I’m adding veggies or sausage, I sauté them now and let them drain on paper towels. Pro tip: Keep the filling chilled until assembly to prevent sogginess!

3. Shape the Calzones
Once the dough has doubled, I preheat the oven to 500°F with a pizza stone on the bottom rack. I divide the dough into 6 equal balls (like making giant dinner rolls) and let them rest on a parchment-lined tray for 15–30 minutes.

Working one ball at a time, I roll it into a 9-inch circle. Spoon a sixth of the ricotta mix onto the bottom half, leaving a 1-inch border. I pile on toppings, sprinkle with remaining cheese, then fold the top half over. To seal, I press the edges with my fingertips, then crimp them like a pie crust. Finally, I slash 5 diagonal vents on top to let steam escape.

4. Bake to Golden Perfection
I brush each calzone with olive oil and bake three at a time on the pizza stone for 11–15 minutes, until they’re golden and bubbly. Let them cool for 5 minutes trust me, that cheese lava is hot!

5. Whip Up the Dipping Sauce
While the first batch bakes, I sauté garlic in olive oil until fragrant, then simmer crushed tomatoes for 15 minutes. A pinch of salt and pepper, and boom restaurant-quality sauce!