Tomato and Ricotta Calzone

Directions

For the dough

1. In a large mixing bowl, combine the water and sugar. 
2. Sprinkle yeast on the surface of the water and let rest for 5 minutes without stirring. 
3. Add olive oil and sea salt and stir with a fork. 
4. Add 250 mL (1 cup) of the flour and stir with a fork until the flour is fully incorporated and the mixture becomes sticky. 
5. Add an additional 125 mL (½ cup) of the flour and knead to incorporate. 
6. Transfer the dough to a work surface floured with the remaining 60 mL (1/4 cups) of flour. Knead for 5-7 minutes, or until the flour is incorporated and the dough is smooth and supple. 
7. Transfer the dough to a large oiled bowl and cover with plastic wrap.
8. Let rest for 90 minutes at room temperature.

For the calzone

1. Preheat the oven to 450 °F (230 °C).
2. In a large bowl, combine all filling ingredients, mixing thoroughly. Set aside.
3. Separate the dough into 8 parts and roll each part into a ball. Roll the balls out into 20-cm (8-in) discs.
4. Place approximately 125 mL (½ cup) of the filling mixture on top of each disc, then fold in half to create a semicircle. Fold over the edges of the calzone to seal.
5. Repeat for each calzone.
6. Brush the calzones with the egg wash and transfer onto a greased baking sheet.
7. Bake for 10-20 minutes, or until the dough is risen and golden.
8. Let cool for around 5 minutes before serving.
9. Serve with marinara sauce.