How to bake a calzone al dolcelatte with Gino D'Acampo

Watch this how to video as Gino D'Campo shows you how to bake a calzone al dolcelatte. Italian Gino D'Acampo is one of the most charismatic and respected chefs in Britain today. Learn to make a stuffed calzone pizza with Pecorino cheese, pistachio nuts, nutmeg, and rocket leaves. It makes a great Italian summer dish.

For the Dough:
2 pinches of salt
2 teaspoons dried yeast
Approx 280ml warm water
360g strong plain flour, plus extra for dusting
2 tablespoons extra virgin olive oil, plus extra for greasing

Dolcelatte Filling:
450g Galbani Dolcelatte, cold and cut into cubes
75g freshly grated Pecorino cheese
80g rocket leaves (chopped)
75g crushed pistachio nuts
Pinch of freshly grated nutmeg
4 tablespoons extra virgin olive oil
Salt and pepper to taste