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  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.