Time: 45 minuti più lievitazione
Difficulty: Facile

A closed version of pizza? Here is the calzone, it can be stuffed in many ways, but I prefer the classic to maintain the crunchiness and lightness of baking in the oven.
Features:
Made with simple ingredients and quick procedures, it is ideal for those who want to dedicate themselves to a tasty dinner. Strong point of the Southern Italian rotisseries.
Historical background:
The name calzone derives from "grande calza" and its origins date back to the nineteenth century in southern Italy, in particular in Campania and Puglia. The recipe was born from the imagination of the chefs who decided to seal the dough of the pizza stuffed and closed in the shape of a crescent.
Notes:
The ingredients of the stuffing of the calzone can be replaced at will, in Naples is now very popular filling with escarole.
A variant adopted in Neapolitan pizzerias includes the covering of calzone with tomato sauce, mozzarella and basil.

Ingredients for 1 kg of dough
500 g Special Bread and Pizza Molino dalla Giovanna
20 g fresh yeast
10 g honey
390 g water
30 g extra virgin olive oil
10 g of salt
Fine rice flour for dusting
For seasoning
250 g finely chopped tomato pulp
250g mozzarella cut into julienne of the type allowed
6 g extra virgin olive oil
6 g salt to taste
1 g oregano

Process for making the dough:
Place the mix on a stand mixer, pour the water in which the yeast and honey have dissolved.
Knead, then pour the salt and oil and work, it must be a smooth and homogenous dough, quite soft.
Procedure for the size and leavening and cooking:
Pour the dough on floured pastry board and with a scale, cut into about 220/250g.
Cover with film and let rise in the fridge for about 12 hours, or room temperature for an hour and a half.
Meanwhile season the tomato with oil, salt and oregano and set aside.
Take the dough back, spread it out from the center to the edges, then stuff the base with tomato sauce and mozzarella.
Fold the end of the right edge up to the left, to create a half moon, seal all the edge well by pressing with fingertips.
Place on the refractory stone that was already in the oven to heat, bake at 250 vol. for 10 minutes. With a shovel, check the cooking, turn the calzone to cook the other side, ski in the oven for another 5 minutes to complete cooking.
Remove from the oven and serve.