Neapolitan calzone

Preparation:

Preparation: Let the dough rest wrapped in a cloth and in a cool place for about an hour. Flour the work surface and place the dough on it. Roll it out and give it the classic round shape. Prick it with the prongs of a fork and grease it with a drizzle of oil. Spread the ricotta and the chopped ham on one half of the dough, season with a little tomato sauce and a pinch of salt and pepper. Fold back with the part left without the gasket and join the edges firmly by pressing with your fingers. Brush the surface of the calzone with a little tomato sauce and a drizzle of oil and place it on a baking sheet also greased with oil. Place in a very hot oven and cook for about twenty minutes until the surface is golden.