A specialty of Naples, this turnover (the name of which translates to “big socks”) is essentially an enclosed pizza. Neapolitan pizza is often eaten at the table with a knife and fork; a calzone, in contrast, can be eaten on the run.
Make the dough: Dissolve yeast in water in a large bowl and let sit until foamy, about 10 minutes. Combine flours and salt in a bowl. Add 1cup flour mixture to yeast and stir with a wooden spoon. Add ½cu