Prosciutto calzone

For the dough: make the crust in a bowl by mixing water with yeast and olive oil, set aside. In a big bowl, put the flours together with salt, and add the previous mix little by little while you knead with your hands.

Knead for about three minutes and let it rest for 15. In a floured worktop, knead the dough by stretching it and roll several times until smooth. Let the dough rest again for three hours at room temperature.

Then, stretch the dough gently over the floured work surface. For the filling: spread tomato sauce over half of the dough and place mozzarella and ricotta cut into pieces on the top.

Finish it with prosciutto slices, basil leaves, and a bit of ground parmesan cheese. Seal the dough, shape the edges, and bake in the previously preheated oven and stone with MaestroPizza mode for 5-10 minutes.