Calzone Napoletano

Dough

• 450 g water
• 2 tsp dried instant yeast
  of 20 g fresh yeast, crumbled
• 20 g granulated sugar
• 700 g strong white bread flour
• 2 tsp fine sea salt

Filling

• 340 g mozzarella, 300 g cut in pieces and 40 g sliced
• 120 g passata
• 60 - 80 g salami, to taste
• fresh basil leaves, for topping

Dipping Sauce

• 15 g olive oil, plus extra for greasing
• 25 g salami
• 300 g passata
• ¼ tsp ground black pepper