Preparation

1. Divide the dough into 4 equal pieces, and shape into smooth rounds. Place on a lightly floured surface, and cover with plastic wrap or a damp towel while preparing the filling and preheating the oven.
2. Preheat the pizza oven with the pizza stone on the rack to 500°F.
3. While the oven is preheating, prepare the filling.
4. In a medium mixing bowl, combine the ricotta, Parmesan, mozzarella, and black pepper. Stir well to fully combine.
5. Slice the chicken into ¼-inch-wide strips, no longer than 2 inches in length.
6. Once the oven is almost fully heated, assemble the calzones.
7. Stretch the dough into 8-inch rounds. Divide the ricotta mixture evenly among the four pieces of dough, spreading to cover one-half of each piece of dough. Divide the chicken evenly among the dough rounds, placing it on the cheese, then top the chicken in each calzone with 2 tablespoons of pizza sauce. Brush the outer edges of the dough with water and pull the top half over to cover the filling. Using your fingers or a fork, press or crimp to seal the calzones.
8. Brush the calzones with olive oil.
9. Once the oven is preheated, set the timer for 15 minutes. Using the pizza peel, carefully transfer two of the calzones onto the pizza stone. Start the timer. Bake until evenly browned. Transfer to a cooling rack. Repeat with the remaining calzones.
10. Allow to cool for a few minutes before serving.

*If the New York-Style Pizza Dough is being used for calzones as opposed to pizza, it can have a short rest time in the refrigerator. Four hours is sufficient for calzones