Dissolve the salt into the water.

Once the salt is dissolved, add a small amount of flour to the water. Start adding about 10% flour. This is to avoid direct contact between the yeast and the salt, as salt can kill the yeast.

At this stage, we add the fresh yeast to the water. It doesn't take long to dissolve the yeast in warm water, just a few seconds. The humidity will help speed up the process. You can also use dry yeast, which will dissolve in the same amount of time.

We start adding the flour gradually, a little bit at a time.

We need to keep kneading the dough until it is smooth and elastic. Once the dough is ready, we will transfer it to a lightly floured work surface and knead it with our palms.

Using your palms, push the dough down and away from you. Then, turn the dough 90 degrees and fold it in half. Repeat this process for a few minutes, or until the dough is smooth and elastic. The whole process should not take longer than 15 minutes.

Once the dough is ready, let it rest for a couple of hours, covered with a damp cloth to prevent the surface from drying out. Let it rest for 2 hours.

Next, we will divide the dough into balls of about 250 grams each. Once we have made the balls, we will place them in a container and cover them with a lid.

Let it rest.

Take the dough balls out of the container and dust it with a little bit of flour. Then gently stretch the dough into a circular shape, working from the center outwards.

Then, add some ricotta cheese. This is a traditional Neapolitan calzone filling, but you can also use provolone or mozzarella.

Now you can add some salami, which has been cut into very thin julienne strips.

Also add a bit of tomato, but not too much. At the end sprinkle some Parmigiano cheese on top with a nice touch of pepper.

Now it is time to fold it. To seal the calzone properly, pinch the edges together or use a fork to crimp them.

After sealing the calzone, add a little bit of tomato on top, a bit of Parmigiano cheese, some fresh basil leaves, and a drizzle of olive oil. Then, we can bake it in a preheated oven at 450 degrees Fahrenheit for about 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Now, we can bake the Calzone in a preheated oven at 450 degrees Fahrenheit for about 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Give it a gentle spin and then turn it over. Typically, the calzone is cooked on this side first, which we call the "panza" or belly. This is because this is where all the ingredients are.

Once cooked, set aside to serve. Enjoy!