Neapolitan Calzone Recipe

Ingredients

• 600 mlwater
• 3 g (0.1 oz; or 1 g dry yeast)fresh yeast
• 30 g (1 oz)sea salt
• Amount not specified00 flour (W 300)
• To tastericotta
• To tastefior di latte mozzarella or provola
• To tastesalami
• To tastetomato sauce
• To tasteParmigiano
• As preferredpepper

Instructions

1. 1

   Dissolve the salt

   Stir the sea salt into the water until it has dissolved.

2. 2

   Add initial flour

   Mix a small amount of flour into the water, about 10% of the total flour, to keep the yeast from coming into direct contact with the salt.

3. 3

   Mix in yeast

   Add the fresh yeast to the water and let it dissolve; this should take only a few seconds. Dry yeast can also be used and will dissolve in about the same time.

4. 4

   Add the flour

   Gradually add the remaining flour a little at a time.

5. 5

   Knead the dough

   Continue kneading until the dough is smooth and elastic, then move it to a lightly floured work surface and knead with your palms.

6. 6

   Work the dough

   Push the dough down and away from you with your palms, turn it 90 degrees and fold it in half. Repeat for a few minutes, until smooth and elastic; the process should take no longer than 15 minutes.

7. 7

   Rest the dough

   Cover the dough with a damp cloth so it does not dry out, and leave it to rest for 2 hours.

8. 8

   Shape dough balls

   Divide the dough into balls of about 250 g each, place them in a container and cover with a lid.

9. 9

   Rest the balls

   Leave the covered dough balls to rest; no resting time is specified.

10. 10

    Stretch the dough

    Take the dough balls from the container, dust them lightly with flour and gently stretch each into a circle, working from the centre outwards.

11. 11

    Add ricotta

    Add some ricotta to the dough. Provolone or mozzarella can also be used.

12. 12

    Add salami

    Cut the salami into very thin julienne strips and add some to the filling.

13. 13

    Finish the filling

    Add a little tomato, taking care not to use too much, then sprinkle over Parmigiano and pepper.

14. 14

    Seal the calzone

    Fold the dough over the filling and pinch the edges together, or crimp them with a fork, to seal.

15. 15

    Top and bake

    Spread a little tomato on top, add Parmigiano and fresh basil leaves, and drizzle with olive oil. Bake in a preheated oven at 232°C (450°F) for about 15 minutes, until the crust is golden and the cheese is melted and bubbly.

16. 16

    Bake until ready

    Bake the calzone in a preheated oven at 232°C (450°F) for about 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

17. 17

    Turn the calzone

    Give the calzone a gentle spin, then turn it over. The side holding the filling, called the panza or belly, is typically cooked first.

18. 18

    Set aside

    Once cooked, set the calzone aside to serve.

What is a Neapolitan calzone?

Calzone is a folded, filled dough traditionally associated with Naples and the wider southern Italian pizza tradition. It encloses the filling inside a pizza-like crust, so each bite brings dough, cheese and savoury toppings together.

This version pairs ricotta with mozzarella or provola, salami and tomato. A gradual mix and firm knead help the simple yeast dough become smooth and elastic before shaping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 35g protein, 100g carbs, 30g fat.

The dough supplies most of the carbohydrates, while ricotta, mozzarella or provola and salami contribute much of the protein and fat. The 30 g of salt in the dough is also a substantial source of sodium; since the quantities of flour and filling are not provided, nutrition per serving can only be approximate. Pair a calzone with salad or vegetables, and consider using a smaller amount of salty salami and cheese.

Choosing the flour and yeast

00 flour: The recipe specifies flour with a W of 300 but gives no quantity. Use the amount needed for the dough’s consistency, bearing in mind that the missing measurement makes the proportions difficult to reproduce exactly.

Yeast: The ingredient list gives 3 g fresh yeast, with an alternative of 1 g dry yeast. Dissolving the salt first and adding a little flour before the yeast helps keep the yeast from meeting the salt directly.

Kneading for an elastic dough

Palm kneading: Push the dough away, turn it a quarter turn and fold it back over itself. Keep repeating until it feels smooth and elastic; the method says this should take no longer than 15 minutes.

First rest: Cover the dough with a damp cloth for 2 hours to stop the surface drying. After dividing it into roughly 250 g balls, the recipe calls for another rest but does not specify its length.

Stretching and filling

Shape: Dust the dough lightly and stretch it from the centre outwards into a circle. Aim for an even round so it can fold over the filling without tearing.

Fill lightly: Use a little tomato rather than a wet or heavy layer, and cut the salami into fine strips. The recipe leaves the amounts of ricotta, cheese, salami and sauce to preference.

Sealing and baking

Seal: Fold the dough over the filling and pinch the edges firmly, or press them with a fork. A secure seam helps keep the cheese and sauce inside as the calzone bakes.

Doneness: Bake at 232°C (450°F) for about 15 minutes, until the crust is golden and the cheese is melted and bubbling. The method mentions turning the calzone so the filled side, or panza, cooks first, but does not give a separate time for each side.

What to serve with it

A calzone is filling on its own, so a crisp green salad or simply dressed vegetables make an easy accompaniment. Their freshness also balances the savoury salami and rich cheeses.

Serve it after a short pause out of the oven, when the filling is still hot but easier to handle. Cut carefully, as the cheese and tomato inside can be very hot.

Recipe notes & tips

• Add the flour gradually so you can judge the dough’s texture as you knead.
• Keep the dough covered during both rests to prevent a dry skin forming.
• Use a light hand with tomato sauce so the filling does not become too wet.
• Cut the salami into fine strips for easier, more even filling.
• Pinch or fork-crimp the seam all the way around before baking.
• Check for a golden crust and bubbling cheese rather than relying on the 15-minute estimate alone.

Variations

• Use provola: Swap it for the mozzarella for a different cheese flavour.
• Change the salami: Use another preferred cured meat, cut into thin strips.
• Make it meat-free: Leave out the salami and add vegetables of your choice.
• Adjust the pepper: Add more or less to suit your taste.
• Add fresh basil: Scatter basil leaves over the tomato topping before baking.

Common mistakes to avoid

• Adding yeast directly to salt: Mix in a small amount of flour first, as the method directs.
• Drying the dough: Cover it with a damp cloth during the first rest and with a lid after shaping the balls.
• Overfilling: Keep the tomato modest and avoid crowding the centre so the dough can close.
• Stretching too roughly: Work from the centre outwards and handle the dough gently to avoid tears.
• Leaving gaps in the seam: Pinch or crimp the whole edge firmly to help contain the filling.
• Relying only on time: Use the golden crust and melted, bubbling cheese as the doneness cues.

How to store

Cool leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat in an oven at 180°C until hot throughout; the crust is likely to stay crisper than if reheated in a microwave.

Frequently asked questions