Sift the flour into a large mixing bowl.
Mix the warm milk, water, and yeast in a separate bowl.
Combine the yeast mixture with the flour and knead for five minutes on a floured surface.
Knead in the olive oil, cover the bowl with cling film, and rest for two hours.
Preheat the oven and a baking tray to 230°C.
Knead the salt into the dough, divide into four pieces, and roll into balls.
Roll each dough ball into a 20cm circle on a floured surface.
Mix the tomatoes, mozzarella, cold meats, capers, and parmesan in a bowl.
Place a portion of filling on one half of each dough circle, leaving a 2cm border.
Brush edges with water, fold the dough over, and pinch to seal.
Bake the calzones on the hot tray for eight minutes until cooked through.