Calzone

This crispy pizza turnover, whose name means "trouser leg" (for its shape), is a specialty of Naples—san marzano territory.

Yield: makes 4

For the Dough

For the Filling

Dissolve yeast in ¹⁄₄ cup lukewarm water in a large bowl and set aside until foamy, about 10 minutes. Combine flours and salt in a bowl. Add 1 cup flour mixture to yeast. Stir with a wooden spoon. Add ¹⁄₂ cup water, then 1 cup flour. Mix well, then work in remaining 1 cup flour. Gradually add another ¹⁄₄ cup water to make a soft, moist dough.
Turn out dough onto a lightly floured surface and knead until smooth, 10–12 minutes. Divide dough into 4 balls. Lightly coat the inside of 4 small bowls with olive oil. Place 1 ball of dough in each bowl. Cover with damp cloths and set aside to rise until dough doubles in bulk, 2 ¹⁄₂–3 hours.
Place pizza stone in oven and preheat oven to 450°. On a floured work surface, stretch 1 ball of dough into a thin 9'' circle. Place 2 slices mozzarella, 4 anchovy filets, and 2–3 tbsp. tomatoes on one side of 1 circle of dough. Sprinkle with oregano, fold dough over, and pinch to seal. Repeat process to make a total of 4 calzoni.
Sprinkle cornmeal on pizza stone, place calzoni on top, and brush with a little oil. Bake until golden, about 15 minutes.