1: Combine the flour and yeast into the bowl of a stand mixer.

In a separate bowl, combine the water and salt. 

2: Fit the mixer with the dough hook and add the water and salt to the flour.

Knead on low speed until you have a smooth and homogeneous dough, about 5 to 10 minutes. Let the dough rest for 5 minutes, then knead it again for 5 minutes.

3: Let the dough rest for 30 minutes at room temperature, covered with a slightly damp cloth.

4: After 30 minutes, place the covered bowl into the fridge for an 18-hour cold-proof.

5: The next day, remove the dough from the fridge and dump it onto a lightly floured surface.

Using a bench scraper and digital scale for accuracy, divide it into three 270-gram balls. Let each ball rise in a dough box or lightly oiled and lidded container for another 6 hours. 

6: Bring a large pot of water to boil.

Place the escarole strips into the water and let boil for 1 minute. Drain the escarole in a colander, removing as much water as possible. 

7: In a large frying pan, heat up a drizzle of olive oil and fry the garlic until fragrant, about 1 to 2 minutes.

Remove the garlic from the pan and set aside. 

8: Add the escarole to the pan and sauté the greens for 1 to 2 minutes.

When they begin to wilt, add the olives, capers, walnuts, raisins and chopped anchovies — stir-fry for 1 more minute with all the ingredients. Return the garlic to the pan, remove from the heat and set aside to cool.

9: Preheat your oven to 400 °C (750 °F) 1 hour before baking the calzones.

You can check this quickly, accurately and from a safe distance with an infrared thermometer.

10: Place a dough ball on your lightly floured work surface.

Push the air from the centre to the ends using your fingers to press the dough into a small, flat disk of about 12 inches (30 centimetres).

11: Add the fillings to the upper half of the calzone, leaving about 1 inch (2.5 centimetres) for the edge.

Spoon and evenly spread ⅓ of the escarole mixture and ⅓ of the provola onto the dough. 

12: Fold the dough over the filling to make a semicircle or half-moon.

Press the edges down with the tins of a fork to seal well. (This is important as you don’t want your filling to spill out!)

13: Brush olive oil over the top of the calzone, then sprinkle over ⅓ of the grated Parmigiano-Reggiano.

Using a knife, make a small incision in the centre of the calzone; otherwise, it will puff up too much when baking.

14: Slightly lower the flame in your oven.

Transfer the calzone to a lightly floured pizza peel and launch into the oven. Cook the calzone for 1 to 1 ½ minutes on each side, turning every 20 seconds or so for an even bake.

15: Remove from the oven, serve and enjoy!

Repeat the steps with the remaining calzones.