Neapolitan Dough for Calzoni

This is essentially the same dough I used for thin-crusted pizza in BAKE!, and I’m really happy with the way it easily stretches to the round shape you need for making a calzone. The dough is soft, so I recommend pressing it out directly on a piece of parchment paper that you can easily transfer to the baking tin to avoid having to pick up the calzone once it’s formed, which might stretch it out of shape. See the calzone recipe