Calzone Napoletano
Naples' classic folded pizza — the calzone, filled with ricotta, salami napoli (or salami or ham), mozzarella, black pepper and basil, sealed and baked in a wood-fired oven until puffed and blistered. Unlike the Americanised version with marinara inside, the authentic Neapolitan calzone has fresh tomato sauce for dipping, not inside.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Dough: dissolve yeast in water; add to flour with salt. Knead 10 minutes until smooth. Cold ferment in fridge 24 hours (or bulk rise 8 hours at room temperature).
About 4 min
Mix filling: combine ricotta, torn mozzarella, salami, pepper and basil.
About 9 min
Preheat oven to maximum (280°C+). Stretch dough into 25cm rounds; place filling on one half leaving a 2cm border.
About 9 min
Fold the other half over; press edges firmly to seal. Fold the edge over and crimp tightly (no steam escaping).
About 9 min
Bake on a preheated stone or steel at maximum temperature for 8–12 minutes until the calzone is golden, puffed and blistered. Serve with the fresh crushed tomato sauce for dipping — never inside.
About 3 min
Nutrition per serving (estimate)
- Calories
- 620
- Protein
- 30 g
- Carbs
- 72 g
- Fat
- 24 g
- Fibre
- 3 g
- Sugar
- 6 g
- Sodium
- 980 mg
Contains: gluten, dairy
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Recipe by Boon Tools.