Calzone Napoletano, is a Neapolitan specialty of leavened pizza dough stuffed with ricotta cheese and salame or cooked with well-drained fiordilatte mozzarella.
The filling is the same as the pizza fritta, which is deep-fried into the oil. The only difference here is that Calzone Napoletano is baked in the oven.
Here is how to prepare this recipe for a very soft dough result.
For the dough, take a look at the Neapolitan-style pizza recipe.
150 gr (5 oz) of fiordilatte cheese
60 gr (2.1 oz) of grate Parmiggiano Reggiano Cheese
150 gr (5 oz) of Salame Italiano
500 gr (17 oz) of ricotta cheese
200 gr (7 oz) of tomato sauce
Put the ricotta, diced salame, mozzarella, pepper, and grated Parmesan in a large bowl and mix all the ingredients well.
Take 250 grams of dough for each person and flat it.
Stuff it by placing the filling on one side with a spoon. Then close the calzone by squeezing the edges well.
Put the calzones on a baking sheet with parchment paper and let them rise for at least 30 minutes so that the leavening resumes. Cover with tomato sauce with a spoon and a drizzle of oil.
Put in a static oven preheated to 220 ° for 10 minutes, then lower to 180 ° for another 20 minutes. Remove the Neapolitan calzone from the oven and serve it immediately!
Use our Pizza cutter for perfectly sliced in half!