In a medium bowl, dissolve 3 grams of fresh yeast in 250 grams of room temperature water. Tip: crumble the yeast with your hands and use a fork to mix, so that no lumps will form. If using active dry or instant dry yeast, follow the instructions on the packet.

In a separate bowl, pour in 500 grams of flour and add the yeast mixture a little bit at a time, mixing with a fork.

Carefully pour the mixture into a large, shallow container and let it proof for 13 hours, ideally at a temperature between 16-18° C (61-64° F); Cristiana and Giuliano use a mini-fridge at a stable temperature for this step.

Once the biga is ready, weigh out 120 grams of flour, 134 grams of cold water to use immediately and another 50 grams of cold water to use later.

If using a mixer: In the bowl, add the flour, optional malt, biga (broken into pieces, so that it’s easier to mix in with the other ingredients) and 134 grams of water. 

Tip: use a measuring bottle with a narrow spout to pour the water into the bowl of the mixer a little at a time.

Turn the mixer on to the first rotation speed for 5 minutes. Add the salt and switch to the second rotation speed, using the measuring bottle to add the additional 50 milliliters of cold water little by little.

When the dough is ready (about 25 minutes) turn off the mixer and let it rest for 5 minutes. Turn it on again and spin 3 times.

If mixing by hand: Add the flour, malt, biga and 134 grams of water to a bowl, thenstir with a wooden spoon for 5 minutes. Add the salt and 50 grams of cold water, little by little, continuing to stir until a dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. With moistened hands, take the dough out of the mixer or bowl and place it on your lightly-floured work surface. Let it rest for 10 minutes, then make three folds. Wait another 10 minutes and make three folds again: this will give greater strength to the dough.

Let the dough rest in a sealed container for 1 hour at room temperature and then place it in the fridge for at least 3 hours.

Divide the dough into six 175 gram pieces and make three folds each. Drizzle the bottom of your Ooni glass containers with olive oil, place one ball inside each, and let them rise for 3 hours at room temperature.

Preheat your Ooni oven, aiming for 400° C (750° F) on the baking stone. You can check the temperature quickly and accurately with an infrared thermometer.

While the oven is warming up, pour a drizzle of olive oil, 100 grams of beef mince, salt and pepper to taste, and 240 grams of water into a non-stick pan and cook for 10 minutes over low heat.

Cut 200 grams of provola (or provolone) into slices, and then into 1-inch (3-centimeter) cubes.

Pour 50 grams of fresh ricotta into a bowl with 30 grams of basil pesto and mix until you get a creamy consistency.

Roll out the first dough ball onto a floured surface, pressing from the center towards the edges. Turn the dough upside down and repeat.

Place 100 grams of cubed provola (or provolone), 2 slices of prosciutto cotto (or ham), 2 basil leaves and a spoonful of tomato sauce in the centre of the dough; brush the edges of the dough with water and fold dough in half into a crescent shape, pinching the edges together to seal in the filling.

Sprinkle some semolina on your pizza peel and place the calzone on top; launch it into your oven.

Cook the calzone for about 1 minute, rotating it with the help of a turning peel every 30 seconds, until it is well cooked and the crust is firm.

Remove from the oven and eat as is, or slice in half. Enjoy right away, or fill a second calzone with 100 grams of cubed provola (or provolone), 30 grams of beef mince and 20 grams of fresh ricotta and basil pesto.

Repeat the previous steps to bake the second calzone, serve and enjoy your calzones two ways!