Meatball Calzones

No Knead Pizza Dough:

1. In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.
2. Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.
3. Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
4. If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

Assembly:

1. Preheat the oven to 475°F. Line a baking sheet with parchment paper, and set aside.
2. In a small bowl (or right in the measuring cup), combine the crushed tomatoes, garlic, salt and pepper. Set aside.
3. Take one ball of the dough and generously flour it, your hands, and the work surface. Then press it down and gently stretch it out. Supporting the disk with your knuckles toward the outer edge and lifting it about the work surface, keep stretching the dough by rotating it with your knuckles, gently pulling it wider and wider until the disk reaches 8 inches. Alternatively, stretch the dough on the work surface by massaging it into a roundish disk about 8 inches, but don’t handle it more than necessary. This dough can be on the sticky side, so be generous with your flour as needed.
4. Place 2 provolone cheese slice halves overlapping on one half of the dough, leaving approximately a ½-inch border along the edge. Top with 3 sliced meatballs, ¼ cup of the tomato sauce, and ½ tablespoon grated Parmigiano-Reggiano.
5. Fold over the naked half of the dough to enclose it like a book. Pinch and pleat the edges to seal. Use a large spatula to gently set the half-moon shaped calzone onto the parchment-lined baking sheet. Repeat with the 3 remaining balls of dough, and the remaining filling ingredients.
6. Brush olive oil over the top of each calzone, and cut a couple of small slits on top to vent. Bake for about 20 minutes, until bubbly and golden. Remove from the oven and let cool for about 5 to 10 minutes before serving, as the filling will be very hot.