Method: How to make Calzone Napoletano
1
Prepare 2 baking trays by pouring 1 tablespoon of oil in each tray and spread it with your fingers or a pastry brush.
2
To prepare the dough, place the flour, yeast and salt into a large bowl, make a well in the centre and pour in the water with 1 tablespoon of oil. Use a wooden spoon to mix everything together to create a wet dough.
3
Turn out the dough onto a clean well-floured surface and work it with your hands for about 5 minutes or until smooth and elastic. Place in an oiled bowl, brush the top with oil and cover with cling film. Leave at room temperature to rest for 25 minutes.
4
Preheat the oven to 200C/Gas 6.
5
Pour 2 tablespoons of oil in a large frying pan and gently fry the mushrooms on a medium heat for 5 minutes, stir occasionally and season with a little salt at the end. Allow to cool.
6
Once rested, turn out the dough onto a well floured surface and divide it into two. Use your hands to push each out from the centre, creating two round discs about 25cm in diameter. Place the pizza bases on the two oiled baking trays.
7
Equally spread the sieved tomatoes on top of half of the pizza dough using a tablespoon and season with salt and pepper.
8
Divide the mozzarella, mushrooms and cooked ham between the 2 pizzas; at this point you should have each half pizza complete with topping and the other half empty.
9
Bring together the edges to enclose the filling. Pinch to seal and turn over the edges to make a rope-like effect.
10
Cook in the middle of the oven for 18 minutes, until golden and brown.
11
Serve hot and enjoy with your favourite salad.