1−1/2 cups warm water (105F)
4 1/2 cups flour
1 tablespoon olive oil
2 1/2 teaspoons sugar
2 1/2 teaspoons salt
1/2 teaspoon yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute.
Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes. Divide dough into 6 oz. portions (yield for this recipe is 5).

Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center.

You want a dough ball without visible seams except the bottom. Set all on plate, cover with plastic, and allow to proof for 1−2 hours.

Meanwhile, mix:
1 lb. ricotta cheese
1 cup shredded mozzarella
pinch of black pepper

Preheat oven to 500F.
Take a dough ball and place on floured surface. Spread, with finger tips, to a 6 inch circle.
Place 2/3 cup cheese mix on one side and fold over other side. Seal with finger tips making sure no cheese mixture is in the seal. Pinch the edge to assure a tight seal.

Pat calzone to even filling inside. Check seal again for leaks. Repeat with the others.
Place calzones on a lightly greased baking sheet. Cut a 1 inch slit in the top of each for venting while baking.

Place in center of oven and bake for 10−12 minutes or until golden brown.

Serve with your favorite tomato sauce, warmed, either on top or on the side for dipping