Re: Post up your Calzones here

Sourdough poolish. 310g ball. Main flour Caputo pizzeria. Tiny touch of DMP for browning.

Fresh ricotta mixed with grated pecorino. 
Salami and ham cut Julienned. 
Grated LMM and parmesan. Black pepper. A few small dollops of tomato sauce inside. 

Close and trim excess with pizza wheel. Small air hole. Tomato sparingly across top pre bake. 

Bake at 700f then gas off for a minute. Remove to rack while reheat oven. Bake with flame on low until finished. About five or six minutes.

Oregano and basil, then dress with EVOO. Grated parmesan. Black pepper.

Side tomato sauce has large basil leave and a hint of heat from chilli oil.