Calzoni with Speck Alto Adige PGI

Combine the Manitoba flour and brewer’s yeast in a bowl. Add the water and stir with a wooden spoon until absorbed. Cover and leave to rest for 10 minutes. Add the salt and knead in a food processor with dough hook attachment, or by hand on a lightly greased work surface.

Place the dough in a bowl lightly greased with extra-virgin olive oil, cover, leave to rise for 2 hours at room temperature, then transfer to the fridge and proof for at least 12 hours.

Remove the dough from the fridge and divide into 4 pieces of approx. 200 g each. Form each piece into a ball, place on a semolina floured tray and leave to rise at room temperature for 1 hour.

Slice the fiordilatte mozzarella into matchsticks, place in a colander over a bowl, and leave to drain until the dough has risen.

Using a little semolina flour to help, stretch each ball of dough out into a disc by pressing outwards with your hands. Spread the ricotta onto one half of the disc and top with the speck matchsticks, the fiordilatte mozzarella, a little ground black pepper and a few basil leaves.

Fold the disc over and press the edges down well to seal the calzone. Pinch the dough in the centre of the calzone to form a small hole.

Spread a thin layer of diced tomato pulp on top of the calzoni and top with a little grated parmesan.

Arrange the calzoni on a baking tray and cook in a preheated oven (250°C static / 230°C fan-assist) for 20 minutes.

If using refractory stone, heat in a static oven for 30 minutes at 250°C and cook the calzoni on the stone for 17 minutes.

Remove the calzoni from the oven and arrange the finely sliced speck on top before serving.