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Neapolitan calzone: the recipe for baked calzone with classic filling

Neapolitan calzone: the recipe for baked calzone with classic filling

Il Neapolitan calzoneknown as “baked stuffed calzone”is a typical stuffed pizza of Southern Italy a crescent shapestuffed with ricotta, Neapolitan salami, milk cream, tomato sauce, parmesan or pecorino and pepper. The surface of the calzone will also be covered with tomato sauce and, if you prefer, with a few pieces of fiordilatte, before baking in the oven.

The same preparation assumes a Napoli different names, depending on the type of cooking: with the same procedure, in fact, you can also make fried calzone, usually known as fried pizza, which differs from the Neapolitan calzone precisely for the type of cooking. So let’s see all the steps to make the original Neapolitan calzone and the fried variant.

Also try the tomato and mozzarella panzerotti, typical street food of the Apulian cuisine, or prepare these ham and cheese calzoni, also ideal for an aperitif or a buffet.

ingredients

For the stuffing

Extra virgin olive oil

How to prepare the Neapolitan calzone

Dissolve the yeast in warm water. Pour the flour into a bowl and add the salt 1.

Stir and gradually add the water in which you dissolved the yeast 2. Knead by hand until all the ingredients are combined. Continue to knead the dough on a pastry board until you get a soft and smooth dough.

Let the dough rise in the bowl, covered with a cloth, in a dry place or in the oven that is off. Let it rise for at least 3 hours 3 or until it has doubled in volume.

Prepare the stuffing: put the ricotta, the salami and the diced fiordilatte, the pepper, the grated Parmesan in a bowl 4 and mix until the ingredients are combined.

Divide the dough into two equal parts and knead it on a floured pastry board: roll out each of them into a round sheet of about 3 mm thick. Arrange the filling on half of the pastry 5.

Close the calzone back on itself by sealing the edges 6. Repeat the same process with the other half of the dough.

Place the stuffed calzone on a baking sheet lined with parchment paper and let it rise for 30 minutes. After the necessary time, cover the surface of the calzone with the tomato sauce, with the help of a spoon 7.

Pour a drizzle of extra virgin olive oil 8 and a handful of Parmesan or pecorino, before putting it in the oven.

Bake in a preheated static oven at 220 ° C for 10 minutes, then lower to 180 ° C and continue cooking for another 20 minutes. Remove the Neapolitan calzone when crusts have formed on the surface 9.

The Neapolitan calzone is ready to be served 10.

Tips and variations

If you want to make the fried pizzajust follow the procedure of our recipe and, once the edges of the crescent are well sealed, fry the calzone directly in hot oil until golden brown.

If you prefer, you can vary the classic salami filling with baked hamadd gods mushrooms in a pan or add the ingredients you prefer.

storage

It is advisable to consume the Neapolitan calzone immediately after preparation. However, you can keep it for 1 day in an airtight container.

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