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If you want to make your own dough, start with this first as the pizza dough will need to rise. Pre-heat the oven to 250 degrees Celsius.
Dust your working surface with some flour and use a rolling pin to make a round shape of the dough. Be careful that the dough does not become too thin because the calzone will already swell up considerably in the oven.
Using a tablespoon, spread some passata over the lower edge of the pizza dough. Drain any liquids from the mozzarella package, then tear the cheese into pieces and scatter it over the sauce you spread across the dough.
Add a small hand of fresh basil and scatter 4 to 5 slices of mortadella over the dough. Grate some pecorino over the top of the filling.
Drizzle some olive oil over the filling and season it with +/- 2 tablespoons of dried oregano.
Fold one side of the pizza, the one that has not yet been covered yet with the toppings, over the rest of the filled pizza. Wet your fingers with a little water and press down on the outer edges.
Next, fold the outer edges towards the inside of the calzone. In case your fork tends to stick around on the dough, dip it into flour for a moment.
Make sure the calzone is properly folded and secured so there will not be any steam or filling escaping in the oven.
Cover an oven tray with baking paper and place the filled calzone dough in the middle.
Place the pizza calzone in the oven and cook it for +/- 10 minutes at 250 degrees Celsius. You will notice the calzone rise, which is caused by the steam on the inside that will rapidly cook the filling.
The calzone is ready to be taken out of the oven once you can tap the top of it without leaving marks. The outside will harden, but make sure to not keep the calzone in the oven for too long.
Cut the calzone with a bread knife and serve it immediately. Be mindful of the steam that can escape - enjoy your delicious Neapolitan pizza calzone!