📝 About This Recipe
A true masterpiece of Neapolitan street food, the Calzone Ripieno is a 'folded pizza' that encapsulates a molten heart of creamy ricotta, savory salami, and gooey mozzarella. Originating from the bustling pizzerias of Naples, this dish offers a dramatic contrast between the charred, airy crust and the rich, steaming interior. It is the ultimate comfort food, providing a sophisticated explosion of textures and traditional Italian flavors in every bite.
🥗 Ingredients
The Pizza Dough
- 500 grams Tipo '00' Flour (high-protein Italian flour for best results)
- 325 ml Warm Water (roughly 95°F or 35°C)
- 15 grams Fine Sea Salt
- 3 grams Active Dry Yeast (or 1g of Fresh Yeast)
- 10 ml Extra Virgin Olive Oil (plus extra for greasing)
The Creamy Filling
- 400 grams Buffalo Ricotta (drained of excess moisture)
- 250 grams Fresh Mozzarella (Fior di Latte) (cubed and patted dry)
- 100 grams Salame Napoletano (cut into small strips or cubes)
- 50 grams Pecorino Romano (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 6-8 pieces Fresh Basil Leaves (torn by hand)
The Topping
- 1/2 cup San Marzano Tomato Sauce (crushed by hand with a pinch of salt)
- 2 tablespoons Parmigiano Reggiano (grated)
👨🍳 Instructions
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1
In a large mixing bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until slightly foamy.
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2
Gradually add the flour to the water, mixing by hand or with a wooden spoon until a shaggy dough forms. Add the salt and olive oil toward the end of the mixing process.
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3
Turn the dough onto a lightly floured surface and knead for about 10 minutes until it is smooth, elastic, and no longer sticky. It should bounce back when poked.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours, or until doubled in size.
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5
While the dough rises, prepare the filling. In a medium bowl, whisk the ricotta until smooth, then fold in the cubed mozzarella, salami, Pecorino Romano, black pepper, and torn basil.
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6
Preheat your oven to its highest setting (usually 500°F/260°C). If you have a pizza stone, place it on the middle rack at least 45 minutes before baking.
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7
Divide the risen dough into 4 equal portions (about 200-220g each). Shape them into smooth balls and let them rest for 20 minutes.
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8
On a floured surface, gently stretch one dough ball into a circle approximately 10 inches in diameter, keeping the edges slightly thicker than the center.
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9
Spread a quarter of the ricotta mixture onto one half of the dough circle, leaving a 1-inch border around the edge.
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10
Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers to seal, then crimp or 'rope' the edge to ensure no filling escapes.
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11
Lightly spread a tablespoon of tomato sauce over the top of the calzone and sprinkle with a little Parmigiano Reggiano; this helps the crust stay moist and adds flavor.
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12
Carefully transfer the calzone to the pizza stone or a parchment-lined baking sheet using a pizza peel.
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13
Bake for 12-15 minutes, or until the crust is golden brown and charred in spots, and the filling is bubbling hot.
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14
Remove from the oven and let it rest for 2-3 minutes before serving to allow the molten cheese to set slightly.
💡 Chef's Tips
Always drain your ricotta and mozzarella well; excess moisture is the enemy of a crisp calzone crust. Avoid overfilling the dough, as the steam created during baking can cause the seams to burst. If you don't have a pizza stone, use an inverted heavy-duty baking sheet preheated in the oven. Use a toothpick to poke one tiny steam vent in the top of the dough before baking to prevent the calzone from exploding. For a vegetarian version, swap the salami for sautéed spinach or roasted bell peppers.
🍽️ Serving Suggestions
Serve with a side of warm marinara sauce for extra dipping. A crisp, peppery arugula salad with lemon vinaigrette cuts through the richness of the cheese. Pair with a cold Peroni lager or a light-bodied Italian red wine like Grignolino. For a spicy kick, drizzle with artisanal hot honey or chili oil just before eating.