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Preheat the oven to 400 degrees F.
Prepare the bread dough as directed, cutting the dough into 2 pieces.
Using a lightly floured rolling pin, roll the dough out into 2 rounds.
Coat the pizza paddle with the sea salt. Place 1 dough round on the paddle spread with coarse sea salt.
Spoon the filling onto the center of the dough round laid out on the pizza paddle. Using your fingers, dab a little extra-virgin olive oil all around the edge of the dough. Fold each round over itself to make a half-moon shape. Using your fingers, crimp the edges, sealing the calzone.
Place in the oven and cook until the dough is cooked through and golden brown, about 25 minutes. Cut into 4 pieces and serve immediately.
Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.
After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rise for 15 minutes. The dough is now ready to be used.