Pile the flour up on a pastry board or your work surface creating a “well” in the middle, pour into it the yeast dissolved in half a glass of water and add the salt. Mix everything together slowly with a fork, gradually adding the remaining water and taking the flour from around the edge a little at a time. When the dough has become fairly compact, work with your hands, incorporating all the flour. Knead vigorously until you obtain a smooth, elastic “ball”; place it in a bowl, cover it with cling film and let it rise for at least 8 hours. After this time, divide the dough into two parts – the volume will have tripled after rising – and roll out the first half on the work surface, dusted with a handful of flour, until you have a disc about 30 cm in diameter. Spread half the disc with a jar of Caponata drained of its oil (which you will set aside) and 75 g of pecorino cut into cubes; close the disc of dough to form a half-moon and carefully seal the edges. Repeat the procedure to make another calzone. Place the two calzones on a baking tray lined with greaseproof paper, cover with a cotton cloth and leave to rest for 10 minutes. After brushing them with the Caponata oil that you set aside, bake them in a preheated oven, at 200 °C, for 15-20 minutes.