Ricotta Calzones with Red Peppers, Spinach, and Goat Cheese | America's Test Kitchen

Ingredients

• 4 cups bread flour (22 ounces/624 grams), plus additional for dusting work surface
• 2 1/4 teaspoons instant yeast (1 envelope)
• 1 1/2 teaspoons table salt
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups water , plus 1 tablespoon (12½ ounces/354 grams), 105 degrees
• 10 ounces (283 grams) whole-milk ricotta
• 8 ounces (227 grams) shredded fresh mozzarella (2 cups)
• 1 1/2 ounces (43 grams) grated Parmesan cheese (about 3/4 cup)
• 1 large egg yolk
• 1 tablespoon minced fresh oregano leaves
• table salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons olive oil
• 2 medium red bell peppers , cut into 1/2 inch by 2-inch strips
• 3 medium cloves garlic , pressed through garlic press or minced (about 1 tablespoon)
• 1/4 teaspoon red pepper flakes
• 1 pound spinach , washed, dried, and stems trimmed (about 4 cups)
• 8 ounces (227 grams) goat cheese , crumbled
• extra-virgin olive oil for brushing shaped calzones
• kosher salt for sprinkling