To prepare the Neapolitan Calzone, start by making the dough. Mound the flour on your work surface and make a well in the center. Pour the water into the well, add the yeast, and knead with your hands.
Add the extra virgin olive oil and salt, kneading until you obtain a smooth and homogeneous dough. Shape it into a ball, place it in a bowl, cover with a clean kitchen towel, and let it rise for two and a half hours in a turned-off oven with the light left on.
Once the resting time has passed, prepare the filling. Dice 150 grams of the mozzarella and place it in a bowl. Add the ricotta, grated Pecorino, egg, a pinch of salt, and a dusting of black pepper, then stir to combine thoroughly.
Take the dough and roll it out with a rolling pin until it is about 3 millimeters thick.
Spread the filling over one half of the dough, fold it over to form a half-moon, and seal the edges carefully. Lightly oil a baking sheet, place the calzone on it, and let it rise for another 30 minutes.
After this time, take the calzone, brush it with the tomato passata, drizzle with a little extra virgin olive oil, top with the remaining mozzarella cut into thin slices, and add a few basil leaves.
Bake in a preheated oven at 220°C (425°F) for about 10 minutes, then lower the temperature to 180°C (350°F) and continue baking for another 20 minutes. Once baked, remove from the oven and serve the Neapolitan Calzone piping hot!
