Calzone

Steps

1. 1
   Mix the flour, yeast and salt in a large bowl, add the water and 1 tbsp of the oil and knead for 10 minutes until smooth and elastic. Cover and leave in a warm place for 90 minutes, until doubled.
2. 2
   Divide the dough into 4 balls, cover and rest for 20 minutes.
3. 3
   Heat the oven to its highest setting, at least 250°C, with a heavy baking tray or pizza stone inside.
4. 4
   Pat the mozzarella dry on kitchen paper — wet cheese makes a soggy base. Beat the ricotta with the Parmesan and plenty of black pepper, then fold in the mozzarella and salami.
5. 5
   On a floured surface, stretch each ball into a 22–24 cm round. Spoon a quarter of the filling onto one half, leaving a 2 cm border.
6. 6
   Fold the dough over into a half-moon and press and pinch the edges firmly to seal, then cut a small slit in the top to let steam escape.
7. 7
   Brush the tops with the remaining oil and spread a tablespoon of passata over each.
8. 8
   Slide onto the hot tray and bake for 12–15 minutes, until puffed, golden and blistered. Rest for 3 minutes before cutting — the filling is scalding.