For the biga

1. In a medium bowl, dissolve 3 grams of fresh yeast in 250 grams of room temperature water.

2. In a separate bowl, pour in 500 grams of flour and add the yeast mixture a little bit at a time, mixing with a fork.

3. Carefully pour the mixture into a large, shallow container and let it proof for 13 hours, ideally at a temperature between 16-18° C; Cristiana and Giuliano use a mini-fridge at a stable temperature for this step.

For the dough

1. Once the biga is ready, weigh out 120 grams of flour, 134 grams of cold water to use immediately and another 50 grams of cold water to use later.

2. If using a mixer: In the bowl, add the flour, optional malt, biga (broken into pieces, so that it’s easier to mix in with the other ingredients) and 134 grams of water.

3. Turn the mixer on to the first rotation speed for 5 minutes.

4. When the dough is ready (about 25 minutes) turn off the mixer and let it rest for 5 minutes.

5. If mixing by hand: Add the flour, malt, biga and 134 grams of water to a bowl, then stir with a wooden spoon for 5 minutes.

6. Let the dough rest in a sealed container for 1 hour at room temperature and then place it in the fridge for at least 3 hours.

7. Divide the dough into six 175 gram pieces and make three folds each.

For the fillings

1. Preheat your Ooni oven, aiming for 400° C on the baking stone.

2. While the oven is warming up, pour a drizzle of olive oil, 100 grams of beef mince, salt and pepper to taste, and 240 grams of water into a non-stick pan and cook for 10 minutes over low heat.

3. Cut 200 grams of provola (or provolone) into slices, and then into 1-inch (3-centimeter) cubes.

4. Pour 50 grams of fresh ricotta into a bowl with 30 grams of basil pesto and mix until you get a creamy consistency.

5. Roll out the first dough ball onto a floured surface, pressing from the center towards the edges.

6. Place 100 grams of cubed provola (or provolone), 2 slices of prosciutto cotto (or ham), 2 basil leaves and a spoonful of tomato sauce in the center of the dough; brush the edges of the dough with water and fold dough in half into a crescent shape, pinching the edges together to seal in the filling.

7. Sprinkle some semolina on your pizza peel and place the calzone on top; launch it into your oven.

8. Cook the calzone for about 1 minute, rotating it with the help of a turning peel every 30 seconds, until it is well cooked and the crust is firm.

9. Remove from the oven and eat as is, or slice in half.

10. Repeat the previous steps to bake the second calzone, serve and enjoy your calzones two ways!.