Calzone
By Groceree
Also known as Calzone Napoletano
Pizza dough folded over ricotta, mozzarella and salami, sealed into a half-moon, topped with a little tomato and baked until puffed and blistered. The Neapolitan way to carry a pizza.
Last updated
- Servings
- Makes 2
- Prep
- 25 min
- Cook
- 15 min
- Total
- 8 h 40 min
Ingredients
Dough
tipo 00 flour300 g
dried yeast2 g
salt8 g
water190 ml
olive oil2 tbsp
Filling
ricotta250 g
mozzarella150 g
Napoli salami100 g
Parmesan30 g
tomato passata4 tbsp
basil6 leaves
black pepper½ tsp
Instructions
Dough
- 01
Dissolve the in the lukewarm , mix in the , then the and 1 tablespoon of the , and knead for 10 minutes.
- 02
Divide in two, shape into balls, and leave covered for at least 6 hours in the fridge, then 2 hours at room temperature.
Filling and baking
- 03
Heat the oven to its maximum with a pizza stone or tray inside.
- 04
Drain the in a sieve, tear the and drain it on kitchen paper, dice the and grate the , then mix them with the .
- 05
Stretch each ball into a 28 cm round. Spread the over one half, leaving a 2 cm border, and add a few leaves.
- 06
Fold the other half over and press and crimp the edges firmly to seal.
- 07
Spoon the over the top, brush the rest with the remaining , and cut a small steam hole.
- 08
Bake for 10 to 14 minutes until puffed and deep golden. Rest for 3 minutes before cutting — the is very hot.
Notes
- Drain the ricotta and mozzarella well, or the calzone turns soggy inside.
- Seal the edges tightly and cut a steam hole so it puffs without bursting.
- In Naples it is also fried rather than baked, as panzerotto-style calzone fritto.
Nutrition per serving
- Calories
- 1300 kcal
- Protein
- 62 g
- Carbs
- 117 g
- Fat
- 65 g
Estimated from the ingredients.
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