Calzone

Method

1. Mix the flour and yeast in a bowl. Add the water, olive oil and finally the salt.
2. Knead vigorously for 8–10 minutes into a smooth, elastic dough.
3. Shape the dough into a ball, cover and leave to rise in a warm place for 2 hours until roughly doubled. Tip: it becomes even more flavourful if it matures covered in the fridge for 24 hours instead; take it out 1 hour before baking.
4. At least 30 minutes before baking, preheat the oven with a pizza stone or an upturned baking tray at the highest setting (ideally 250 °C, top and bottom heat).
5. Roughly crush the tomatoes in a bowl with a fork and stir in the olive oil, salt and oregano. Do not cook the sauce; it cooks on the pizza.
6. Drain the mozzarella well and tear it into small pieces; grate the parmesan. Mix the ricotta, mozzarella, parmesan and roughly torn basil leaves in a bowl and season with salt and pepper.
7. On a little flour, press the dough out with your fingers from the centre outwards into a round of about 30 cm, leaving a slightly thicker rim. Do not use a rolling pin, or the air will escape.
8. Spread half of the dough with the tomato sauce, leaving a border of about 2 cm free. Place the ricotta filling on top of the sauce. Fold the other half of the dough over and press the edges firmly together to seal the calzone. Brush the surface with olive oil.
9. Slide the calzone onto the hot stone or tray and bake for 15–18 minutes until the dough is golden brown and the filling is hot. If your oven only reaches 220–230 °C, allow 20–25 minutes.