Remember: That you must use store-bought pizza dough for this recipe. Purchase 2 kilos current prepared pizza dough and divide it into 4 (8-ounce) components. Skip to the “Make the Calzones” portion of the recipe.

Make the Pizza Dough

1. Accumulate the elements.

2. Stir collectively warmth water, yeast, and sugar in a small bowl. Put apart until yeast has started to foam, about 5 minutes.

3. Beat collectively bread flour, 00 or all-purpose flour, and salt in a stand mixer fitted with a dough hook on low tempo until blended, about 10 seconds.

4. Add yeast mixture and a pair of tablespoons of the olive oil to flour mixture and mix on medium-low tempo until dough sorts a single mass and pulls away from the edges of the bowl, about 1 minute.

5. Coat an enormous bowl with the remaining 1 tablespoon olive oil and change dough to the oiled bowl; flip the dough to coat it with oil. Cowl the bowl with plastic wrap and refrigerate until the dough has doubled in amount, about 24 hours.

6. Swap the dough from the bowl to a lightly-floured countertop and divide it evenly into 4 components (about 9 3/4 oz. each).

7. Working with one dough portion at a time, place the dough on a transparent work flooring and cup the edges with the palms of your arms, spinning the dough collectively along with your arms to sort a taut ball. Repeat this course of with the remaining 3 dough components.

8. Line a baking sheet with parchment paper. Place the dough balls, seam side down, on the prepared baking sheet. Cowl the baking sheet with plastic wrap and refrigerate for 24 hours.

   About 1 hour sooner than getting ready the calzones, take away the dough balls from the fridge to allow them to return to room temperature.

Make the Calzones

1. Accumulate the elements. Place a rack inside the coronary heart of the oven. Flip an enormous rimmed baking sheet the opposite means up and place it on the oven rack. Preheat the oven to 500 F with the baking sheet inside.

2. Stir collectively the mozzarella cheese, ricotta, 1/3 cup of the Parmigiano-Reggiano, basil, salt, and pepper in an enormous bowl until correctly blended.

3. Swap 1 dough ball to a intently floured work flooring. Keep the dough edges collectively along with your fingers or preserve beneath the dough spherical collectively along with your knuckles and gently rotate to allow gravity to stretch the dough. Alternatively, place the dough onto a floured flooring and roll or gently stretch proper right into a 9-inch circle.

4. Swap the dough spherical to an enormous piece of parchment paper. Repeat the tactic with the remaining 3 dough balls.

   Dollop 1/2 cup of the cheese mixture in a line in the midst of each dough circle, leaving a 1-inch border at edge.

5. Tear 4 slices of the soppressata into gadgets and place on prime of cheese mixture. Dollop about 1/4 cup additional cheese mixture on prime of the soppressata.

6. Whisk collectively the egg and water in a small bowl until blended. Alongside along with your fingers, evenly coat the dough edges with egg wash mixture.

7. Gently elevate one side of the dough and drape it over the cheese mixture to satisfy the opposite side. Press to seal the edges and crimp as desired. Repeat the tactic with the remaining 3 dough circles.

8. Brush the best and sides of the calzoni evenly with the remaining egg wash.

9. Working with 2 calzoni at a time, use a pizza peel or a cookie sheet to slide the parchment-bottomed calzoni onto the preheated baking sheet. Bake until puffed and golden brown, 12 to fifteen minutes.

   Take away from the oven and immediately prime each calzone with about 2 teaspoons Parmigiano-Reggiano cheese. Repeat with the remaining calzoni and Parmigiano-Reggiano. Slice each calzone into gadgets or halves and serve immediately with marinara sauce for dipping.