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Ingredients
  • subheading: For four 6-ounce pizza dough balls:
  • 406 grams bread flour or 3 ¼ cups
  • 2 grams instant yeast or half teaspoon
  • 8 grams fine sea salt or 1 ½ teaspoons
  • 4 grams sugar or 1 teaspoon
  • 260 grams cold water 9 ounces
  • 14 grams olive oil or 1 tablespoon
  • subheading: For the marinara sauce dipping sauce:
  • ¼ cup olive oil
  • 5 cloves garlic sliced
  • ¼ teaspoon crushed red pepper flakes
  • 1 28-ounce can crushed plum tomatoes
  • 1 teaspoon Sicilian oregano
  • 1 salt and pepper
  • subheading: For the calzone:
  • 4 6-ounce pizza dough balls from above or use store bought dough
  • 4 tablespoons Pecorino Romano grated, divided
  • 2 cups block mozzarella cheese shredded
  • 1 pound ricotta drained overnight
  • salt and pepper to taste
  • semolina flour for launching
Steps
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