Stuffed Calzone

To prepare the stuffed calzone, start with the dough: in a bowl, pour the flour, crumbled fresh yeast 1, and almost all the indicated water 2. Begin mixing with a spoon and add the salt 3.

Continue mixing, adding water as needed for the dough 4. Once the ingredients come together, start kneading by hand 5, form a dough ball, and transfer it to a floured surface 6.

Continue kneading until you get a smooth dough ball 7, place it in a bowl 8, cover with plastic wrap, and let it rise for 1 hour at room temperature, then transfer it to the refrigerator for 12 hours. Retrieve the risen dough 9.

Divide it into 6 dough balls 10 of the same weight (about 9.5 oz each). Place them in a proofing tray 11, cover with a lid, and let them rise for 2 hours at room temperature. Meanwhile, prepare the filling: cut the radicchio into strips 12.

Cut the mozzarella into sticks 13 and let it drain in a colander. Retrieve the risen dough balls 14, roll them out on a floured surface 15.

You can roll them out by hand 16 or with a rolling pin; you should obtain discs about 12 inches in diameter. Fill with gorgonzola, radicchio 17, and mozzarella 18.

Fold in half 19 and carefully seal the edge. Sprinkle the surface with oil 20 and Parmigiano Reggiano DOP 21.

Finally, season with black pepper to taste 22. Preheat the baking stone for 30 minutes. Bake in a preheated static oven at 480°F, then bake the calzone for 15 minutes 23. Remove from the oven and serve the stuffed calzone hot 24.