Mix and Knead the Dough

• Combine the dough ingredients in a large bowl.
• Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
• Place the dough in a clean, oiled bowl and cover with a kitchen cloth or plastic wrap.

Proof the Dough. Choose your preferred method:

In the Oven:

• Place the dough in a clean, oiled bowl.
• Use the oven’s Proof Function, if available, and set the timer for 20 minutes.

On the Counter:

• Cover the bowl with a towel or plastic wrap.
• Let the dough rise at room temperature for about 2 hours or until it doubles in size.

In an Instant Pot:

• Lightly oil the Instant Pot insert and place the dough inside.
• Set the Yogurt Function on Low and let it proof for 1 hour or until doubled in size.

Prepare the Calzone

• Lightly flour your work surface and roll the dough into an 8-inch circle.
• Spoon tomato sauce onto one half of the circle, leaving a small border around the edges.
• Add grated mozzarella (vegan or regular), a pinch of dried oregano, and a few torn fresh basil leaves.
• Include your favorite vegetables, if desired.
• Seal the Calzone
• Fold the dough in half to cover the filling, creating a half-moon shape.
• Press the edges together firmly, then crimp or seal with a fork to ensure the filling doesn’t escape.
• Optionally, brush the top with olive oil for a golden finish.

Cook the Calzone. Choose your cooking method:

In the Oven:

• Preheat to 425°F (220°C). Place the calzone on a parchment-lined baking sheet or pizza stone.
• Bake for 12–15 minutes, or until golden and crisp.

In an Air Fryer:

• Set the air fryer to 400°F (200°C). Place the calzone in the basket and cook for 3–5 minutes until golden brown.