1. In a bowl, dissolve the yeast in the lukewarm water, add half the flour and mix, then add the rest of the flour, the salt and olive oil and knead for 10 minutes into a smooth, elastic dough; cover and leave to rise in a warm place for 1.5-2 hours.
2. Divide the dough into 4 equal balls and rest, covered, for another 30 minutes; meanwhile preheat the oven to its highest setting (250 °C).
3. For the filling, dice and drain the mozzarella, cut the ham into strips and mix with the ricotta, parmesan and pepper.
4. On a floured surface, press one ball out into a roughly 25 cm disc, pile a quarter of the filling on one half (leaving a 2 cm border), fold over the other half and press the edges firmly together, then fold them back to seal.
5. Place on a baking tray lined with paper, prick a small hole in the top, brush with a little crushed tomato, drizzle with olive oil and bake for 15-18 minutes until golden and puffed.
6. Rest for 3-4 minutes before serving, as the filling is very hot.
Tip: Seal the edge carefully and don't overfill - the ricotta and mozzarella melt in the oven and will leak out of any gap.
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