Baked calzone

Pour the flour into a bowl, add the water at 18–22 °C (71.6°F) and mix roughly; let it rest for 20–30 minutes for autolysis. Dissolve the yeast in a little water, add the salt and knead for 8–12 minutes by hand or 6–8 minutes in a stand mixer until the gluten mesh is smooth. Proof Cover and rise at 18–22°C (71.6°F) for 8–12 hours until doubled in size; divide into 4, shape, and rise another 3–5 hours until soft and elastic.

Drain the ricotta in a sieve and pat dry until it becomes a thick cream; dry the mozzarella and dice it. Combine the ricotta, mozzarella, and diced salami and Parmigiano Reggiano, season with salt and pepper and mix: the mixture It should remain moist but not watery. Taste to balance the flavor; if it is too liquid, add more. Parmigiano ReggianoKeep the filling cold until ready to use to limit leakage.

Roll out each dough ball on a floured surface until it forms a thin disk with a 2–3 cm (1.18 in) edge. Place the filling on one half of the disk, fold over, and seal by pressing and crimping; moisten the edges if necessary. Preheat a stone or stainless steel oven to 250–280°C (536°F) and bake for 12–15 minutes until golden brown, bubbling, and crispy. Let rest for 5–10 minutes and serve with warm tomato sauce on the side.