1. Preheat your pizza oven

Heat your pizza oven to 400°C, ensuring the stone is fully heated.
This high heat is essential for a crisp, golden calzone base.

2. Stretch your dough

On a lightly floured surface, stretch one defrosted Caputo Neapolitan Doughball into a round shape.
Keep the dough slightly thicker than a standard pizza so it can comfortably hold the filling.

3. Add your fillings

On one half of the dough circle, season lightly with salt, pepper and rosemary.
Layer the ingredients evenly:

- A thin spoonful of tomato passata

- A handful of shredded turkey

- A handful of chopped ham

- Mozzarella

Leave a small border around the edge to help seal the calzone.

4. Fold and seal

Fold the empty half of the dough over the filled side to form a half-moon.
Press the edges together firmly, then crimp or fold them over to create a tight seal.

Brush lightly with Casalinga Extra Virgin Olive Oil to help achieve a golden finish.

5. Cook the calzone

Slide the calzone into the pizza oven and cook for 90 seconds to 3 minutes, turning as needed to avoid burning.
The dough should puff up, turn golden and take on a light char.

6. Rest and serve

Remove from the oven and allow to rest for 1 minute before cutting to avoid molten cheese lava.
Serve hot with extra Casalinga Passata on the side.