Step 1

Combine the yeast, sugar and lukewarm water in a small bowl.

Step 2

Stir with fork and set aside for about 5 minutes (it will begin to proof).

Step 3

In the bowl of a stand mixer, measure and sift 1 cup of flour.

Step 4

Add yeast mixture. Combine with wooden spoon until smooth.

Step 5

Add the rest of the sifted flour (1½ cups), oil, and salt. Mix on medium speed using dough hook attachment until smooth and elastic (approximately 5 minutes). Alternately, you can knead by hand.

Step 6

Place in a lightly greased bowl. Turn dough over ensuring the entire dough has a thin layer of oil. (I use about 1/2 teaspoon of olive oil).

Step 7

Cover bowl with plastic wrap and let rise for approximately 40 minutes (will double in size).

Step 8

Meanwhile, prepare your filling by adding about 1 tablespoon olive oil in a large saucepan. Stir fry the garlic, onion, mushrooms and spinach. Set aside to cool off slightly.

Step 9

Combine this vegetable mixture with the ricotta and mozzarella. Mix thoroughly together.

Step 10

Preheat oven to 400° F.

Step 11

Pre-heat pizza stone (if using) or line a baking sheet with parchment paper.

Step 12

Punch down dough and divide into 8 pieces. Knead each piece into a ball and then using a rolling pin, roll out your dough, on a lightly floured wooden board, to approx 4-5" circle.

Step 13

Place about 1/2 cup of filling in the bottom half per calzone, making sure to not come within 1/2 inch of the edges.

Step 14

Fold the dough over the filling and press to seal tightly.

Step 15

Brush tops with olive oil. and sprinkle with dried oregano.

Step 16

Make diagonal slits or prick the tops with a fork before baking allowing for the steam to escape.

Step 17

Place calzones on a pre-heated pizza stone or on a parchment lined baking sheet.

Step 18

Bake at 400°F for 20-25 minutes or until golden brown. The bake time will depend on the size of your calzones.

Step 19

Place on cooling rack.