In a jug, combine the warm water with the yeast, stir until dissolved, then set aside. Add the flour, durum wheat and salt into a large mixing bowl, make a well in the centre, then add the contents of the jug and the olive oil, before combining to make a dough.

Knead thoroughly by hand until the dough is smooth and soft. Shape it into a ball, oil the mixing bowl and place the dough back into the bowl, cover and set aside to prove for 1 hour.

Divide the dough equally into two.

On a piece of baking paper, roll out one piece of dough into a circle measuring approximately 15 cm. Repeat this process with the remaining dough on a separate piece of baking paper. Leaving a 2 cm border of dough, spread a little tomato puree over the surface, add a drizzle of olive oil and some oregano. Top with the ham, mushrooms, mozzarella and salt – or your choice of toppings.

Brush a little water on one edge of the dough, fold the dough over to form a half-moon, press firmly along the seal so that the dough sticks together, then crimp the edge.

Brush the calzone with a drizzle of olive oil and a little tomato purée, then lift the calzone, with the help of the baking paper, into the drawer.

Select the OVEN function, PIZZA, 190°C, set 15 minutes and press the START button.

 

Serve.