Calzone with Ham and Mozzarella

Dissolve the yeast in 50 ml of warm water. In a large bowl, combine the flour, remaining water and olive oil, pour in the yeast mixture and knead into a dough. Add the salt toward the end; knead for 8–10 minutes until the dough is smooth.

Shape into a ball, cover the bowl and leave the dough in a warm place for 4 hours, until it has roughly doubled in size.

Divide the dough into 4 pieces. Stretch or roll out each ball into a circle about 22 cm in diameter, leaving the edge slightly thicker.

Mix the passata with half of the oregano and a pinch of salt. Spread the passata over one half of each circle, leaving about 2 cm of border free; top with the ham and mozzarella.

Fold the free half of the dough over the filling to form a half-moon shape. Press out any excess air, seal the edges with your fingers, then fold them inward or crimp with a fork to seal the calzone tightly.

Transfer the calzones to a baking sheet lined with parchment paper. Make one small slit on top to let steam escape, brush the surface with some olive oil and sprinkle with the remaining oregano.

Bake in an oven preheated to 220°C for 15–20 minutes, until the calzones are golden brown. Let rest for 5 minutes and serve hot.