Calzone Tradizionale

In a small bowl, dissolve the fresh yeast in 50 grams of the water. Let it sit for 5 minutes until foamy.

In a large mixing bowl, combine the 00 flour and fine sea salt. Make a well in the center.

Pour the yeast mixture, remaining water, and 20 grams of extra-virgin olive oil into the well. Mix with a spoon until a shaggy dough forms.