Pizza Calzone

Hello, dear cooks:) I want to share with you a very tasty and unusual-looking pizza Calzone. This pizza also, oddly enough, comes from Italy, from the traditional pizza for us, it differs in its shape. This pizza is prepared in the form of a closed pie, I would even say that in its shape it very much resembles a large pasty. I hope you are interested in this pizza, so let's start cooking :)!
Let's start with the test. Pizza in Italy is considered a fairly simple and not expensive food, so the dough for it is kneaded only with water, flour and yeast, and a small amount of olive oil. To knead the dough, we dissolve salt, sugar in warm water, add olive oil and yeast, mix everything quickly so that the yeast dissolves and add the sifted flour in small portions. Knead a soft, elastic dough, if the dough is too thin, then add a little more flour. We send the well-kneaded dough to a warm place for lifting. The dough should increase 2-3 times.

While the dough is resting, let's do the sauce. To do this, peel the tomatoes (we make a cross-shaped incision on each tomato and send it into boiling water for 1 minute, after the skin is very easy to remove), cut into quarters and pull out the seeds (seeds can be left at this stage, but then the whole sauce would have to be ground through a sieve at the very end, but for me it's easier immediately peel the seeds), chop the peeled tomatoes.
Heat the olive oil in a frying pan and send the chopped tomatoes into it, if the tomatoes are too dry and there is not enough juice, then you can add a little water. We cook our sauce until ready (stir from time to time), it will take about 15 minutes, at the very end we add spices - salt, sugar, ground pepper, dry herbs and, if desired, crushed garlic (in the original, garlic is not added to this sauce, but I love it so I constantly add it). Our sauce is ready, we leave it to cool.(if the sauce is not completely homogeneous, you can beat it with a blender at the end, but this is not necessary!).
We still have time to chop all the ingredients for the filling. In fact, you can use anything you like for the filling, any meat or minced meat (pre-cooked), vegetables or seafood, you can cook a completely cheese pizza using several types of cheese.

During this time, our dough came up, we crumble it and divide it into equal parts (I got 4 of them). Before you start forming pizzas, preheat the oven to the maximum (230 - 250 C). Pizza is baked very quickly, at a very high temperature. (In Italy, pizza is baked in an oven, the temperature in which reaches about 400 C.)
Now, when the oven heats up, we take one bun (we keep all the others under a towel or a film, so that the dough does not dry out) and stretch or roll out into a circle, roll out the dough thinly (about 2-3 mm). On the rolled circle on one edge, we begin to spread the filling in any order, we spread pieces of cheese on top of the filling (if desired, the cheese can be grated), we spread our sauce on the cheese, it will pleasantly impregnate our filling and, if desired, add fresh basil leaves, it will give a special freshness.
We cover our filling with the second half of the dough (it turns out a big cheburek or dumpling, who has any associations :)) and we thoroughly press down, also, so that nothing would flow out on a sure thing, we make a curly pinch. On top of our pizza, we make a small incision to release steam (otherwise, during baking, our dough may break).
Also, if desired, grease the pizza with sauce on top and sprinkle with grated Parmesan. We immediately send the finished pizza to bake (it does not need to be given time for proofing, like any other yeast product) in a preheated oven (I baked for about 10 minutes at 240 C). In this way, we form and bake all the other pizzas. We take it out of the oven and let it cool down quite a bit and serve it to the table! Bon appetit!!!