450g Strong bread flour or 00 pizza flour 

7g Dried yeast 

10g Salt 

325ml Water 

For the filling:

400g tinned chopped tomatoes 

1 tsp Oregano 

1/2 tsp Salt 

1 tbsp Extra virgin olive oil 

1 Beaten egg

125g Mozzarella ball 

8 Basil leaves 

1 tbsp Fennel seeds 

Here’s how 

Mix together the flour, yeast, salt and water into a mixing bowl. 

Roll your hand around the bowl until a soft ball of dough forms on your hand. 

Transfer the dough to a clean worktop and knead for 10 minutes until stretchy and smooth. 

Return the ball of dough to the mixing bowl, cover and leave to prove for 1 hour. 

To make the tomato sauce pour the tin of chopped tomatoes into a sieve over a bowl and drain the liquid. 

Pour away the juice and replace it with the chopped tomatoes in the bowl.

Add the chopped garlic, oregano, salt, pepper and olive oil. 

Mix the tomato sauce together and set to one side. 

When the dough has doubled in size, scoop it out onto a clean lightly floured work surface and knock the air out. 

Divide the dough into 4 portions and roll out into circles approximately 1/2cm thick.

Brush the beaten egg around one side of each of the pizza bases, before placing the tomato sauce onto one half of the dough. 

Top with mozzarella and basil as well as any other fillings you might like. 

Fold the pizza dough over to encase the filling and seal up the join by crimping or rolling it over itself to close up the seal. 

Transfer the calzone pizzas onto a pizza tray and brush with the remaining beaten egg. 

Sprinkle with fennel seeds if you prefer and bake in a preheated oven 200c for 15-20 minutes.