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I recommend buying a prepared tile baking stone for all pizza and bread working at home.
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They are available at gourmet shops and specialty chef supply stores.
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Preheat the oven to 400 degrees F.
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Prepare the bread dough as directed, cutting the dough into 2 pieces.
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In a medium-sized mixing bowl, combine the ricotta, prosciutto, mozzarella, 1 egg, and pecorino.
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Using a wooden spoon, stir the filling until well combined.
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Set aside.
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Using a lightly floured rolling pin, roll the dough out into 2 rounds.
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Coat the pizza paddle with the sea salt.
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Place 1 dough round on the paddle spread with coarse sea salt.
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Spoon the filling onto the center of the dough round laid out on the pizza paddle.
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Using your fingers, dab a little extra-virgin olive oil all around the edge of the dough.
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Fold each round over itself to make a half-moon shape.
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Using your fingers, crimp the edges, sealing the calzone.
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In a small bowl, use a fork to beat the remaining 1 egg.
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Using a pastry brush or your fingers, dab the top of the calzone with the egg mixture, which will help the top turn a beautiful golden brown.
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Place in the oven and cook until the dough is cooked through and golden brown, about 25 minutes.
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Cut into 4 pieces and serve immediately.
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1/4 cup light red wine or white wine
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3/4 cup warm water
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1 package yeast
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1 tablespoon honey
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1 teaspoon kosher salt
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1 tablespoon extra-virgin olive oil
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3 cups all-purpose flour
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Combine the wine, water, and yeast in a large bowl and stir until dissolved.
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Add the honey, salt, and the olive oil and mix thoroughly.
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Add 1 cup of the flour and mix with a wooden spoon to make a loose batter.
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Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
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Bring the dough together by hand and turn out onto a floured board or marble surface.
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Knead for 6 to 8 minutes, until you have a smooth, firm dough.
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Place the dough in a lightly oiled bowl and cover with a towel.
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Set aside to rise in the warmest part of the kitchen for 45 minutes.
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After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round.
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Cover again and let rise for 15 minutes.
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The dough is now ready to be used.
