Neapolitan-Style Spicy Fennel Sausage DIY Calzone

Preheat the oven to 220ºC/ 200ºC (fan)/ gas 7

Put a large baking tray (or two) in the oven to heat up (this will stop the pizza bottom[s] from going soggy!)

Add your dried yeast to a large bowl with 100ml [150ml] [200ml] warm water and 1 tsp [1 1/2 tsp] [2 tsp] sugar, give it a good mix up and set aside for 5-10 min for the yeast to develop

While the yeast is developing, drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper and tear the drained mozzarella into rough, bite-sized pieces

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat and once hot, add your sausage meat (remove the paper if required!) and cook for 5 min or until beginning to brown, breaking it up with a wooden spoon as you go

Peel and finely chop (or grate!) your garlic

Add the chopped garlic to the pan with your fennel seeds and chilli flakes (can't handle the heat? Go easy!) and cook for 1-2 min or until fragrant, then remove the pan from the heat – this is your spicy fennel sausage

Add your pizza base mix to the bowl with the yeast

Gradually add up to 75ml [115ml] [150ml] warm water (you may not need all of it), a little at a time, and gently mix with a plastic spatula until a sticky dough ball has formed

Tip the dough out onto a floured work surface and cut into 1 per person

Toss each dough ball in a light dusting of flour until coated, rounding the ball as you go (no need to knead!)

Press each dough ball in the centre and gently push outwards with your fingertips (don't worry if the dough rips, just stick it back together and carry on!) then use a rolling pin to roll out until approx. 24cm in diameter – this is your calzone base[s]

Tip: Dust with extra sprinkles of flour as you go to stop it sticking!

Add your tomato paste to a bowl with a pinch of salt and pepper, 1 tsp [1 1/2 tsp] [2 tsp] sugar and 85ml [125ml] [170ml] cold water and stir it all together – this is your tomato sauce

Divide half the tomato sauce (you'll use the rest for topping!) between one side of each calzone base[s], leaving a border of dough clear around the edge

Top the tomato sauce with the torn mozzarella and spicy fennel sausage

Fold the dough over the filled side of the calzone base[s] and press the edges together firmly with your fingers to seal in the mixture, with as little air trapped inside as possible

Pinch and roll the bottom edge up of the dough up and over the top edge, crimping the dough to seal – this is your calzone[s]

Transfer the calzone[s] to the heated baking tray[s] and carefully spread the remaining tomato sauce over the top with the back of a spoon

Drizzle the top with a little olive oil and put the tray[s] in the oven for 12-15 min or until the crust has puffed up and browned, the base is crisp and the sausage is cooked through (no pink meat!) – this is your Neapolitan-style spicy fennel sausage calzone

Whilst the calzone[s] is cooking, wash your salad and pat dry with kitchen paper