Place the flour on a work surface and make a well in the middle. Dissolve the yeast and sugar in water and pour in the well. Lightly knead the dough and then add salt. Knead until uniform, elastic and smooth. Divide the dough into 6 equal balls. Set aside to rise until doubled in size.
After the dough has risen, roll each ball into a disk.
Spread tomato sauce in the center of each disk. Evenly spread sliced (or diced) mozzarella and ham on each dough disk.
Fold the dough over on itself and seal the edges well, forming 6 crescent-shaped pouches.
Spread a small amount of tomato sauce over the calzones. Place on a baking sheet lined with parchment paper. Bake at 475°F for about 10 minutes until crisp and golden brown.
Remove from oven and serve immediately.
All the flavor sensations can be experienced the tomatoes' acid flavor and the mozzarella's fattiness stand out. A still white wine that is pale straw-yellow in color with a bouquet of white flowers and hints of vegetable that is dry, fairly mellow and fresh with a good flavor. D.O.C. Vesuvio Bianco
Keep the dough away from air currents, cover it so the surface does not dry out. Once the calzone has been made, before placing it in the oven, let it stand for a few minutes, so the dough becomes less rubbery after its last kneading.