📝 About This Recipe
Originating from the bustling streets of Naples, the calzone is the ultimate portable pizza—a golden, crescent-shaped pocket of joy. This recipe features a slow-fermented dough that yields a crisp, charred crust, encasing a molten heart of creamy ricotta, gooey mozzarella, and savory cured meats. It’s a masterclass in texture and balance, offering a sophisticated handheld experience that brings the authentic taste of an Italian pizzeria right to your kitchen.
🥗 Ingredients
The Pizza Dough
- 500 grams 00 Flour or All-Purpose Flour (plus extra for dusting)
- 325 ml Warm Water (approximately 105°F)
- 7 grams Active Dry Yeast (one standard packet)
- 10 grams Fine Sea Salt
- 1 tablespoon Extra Virgin Olive Oil (to coat the rising bowl)
The Creamy Filling
- 1.5 cups Whole Milk Ricotta (drained of excess moisture)
- 2 cups Low-Moisture Mozzarella (shredded)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 4 ounces Spicy Salami or Pepperoni (thinly sliced or diced)
- 8-10 pieces Fresh Basil Leaves (torn)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Topping and Finish
- 1 cup Marinara Sauce (for serving on the side)
- 1 Egg (beaten with 1 tsp water for egg wash)
- 1 teaspoon Dried Oregano (for sprinkling)
👨🍳 Instructions
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1
In a large bowl, whisk the warm water and yeast together. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
Gradually add the flour and sea salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
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3
Turn the dough onto a lightly floured surface. Knead by hand for 8-10 minutes until the dough is smooth, elastic, and bounces back when poked.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
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5
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack while the oven heats.
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6
In a medium bowl, combine the ricotta, shredded mozzarella, grated Parmigiano, black pepper, and torn basil. Stir until well incorporated.
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7
Punch down the risen dough and divide it into 4 equal portions. Roll each portion into a smooth ball.
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8
On a floured surface, roll out one dough ball into a circle roughly 8-10 inches in diameter. Ensure the dough is of even thickness.
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9
Spread a quarter of the cheese mixture onto one half of the dough circle, leaving a 1-inch border around the edge. Top with a quarter of the salami.
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10
Fold the empty half of the dough over the filling to create a half-moon shape. Pinch the edges firmly and crimp with a fork or your fingers to seal tightly.
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11
Repeat the process for the remaining three dough balls. Place the calzones on a parchment-lined baking sheet.
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12
Brush the top of each calzone with the egg wash and sprinkle with a pinch of dried oregano and a little extra Parmigiano. Use a small knife to cut 2 tiny steam vents in the top.
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13
Bake for 15-20 minutes, or until the crust is deeply golden brown and sounds hollow when tapped. If using a pizza stone, slide the parchment directly onto the stone.
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14
Remove from the oven and let rest for 5 minutes. This allows the molten cheese to set slightly so it doesn't scald your mouth.
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15
Serve warm with a side of heated marinara sauce for dipping.
💡 Chef's Tips
Always drain your ricotta in a fine-mesh sieve for 30 minutes before using to prevent a soggy crust. Do not overfill the calzone; too much filling will cause the steam vents to leak and the dough to tear. For a deeper flavor, let the dough rise in the refrigerator overnight (cold fermentation) instead of on the counter. Ensure your oven is fully preheated; a blast of high heat is essential for that characteristic 'oven spring' and crispy exterior. If you don't have a pizza stone, use an inverted heavy baking sheet for better heat conduction.
🍽️ Serving Suggestions
A crisp, chilled Italian Pilsner or a glass of light Sangiovese. A simple arugula salad with lemon vinaigrette to cut through the richness of the cheese. Warm marinara or spicy arrabbiata sauce served in individual ramekins for dipping. Garlic herb butter brushed over the crust immediately after it comes out of the oven. Roasted red peppers or marinated artichokes served on the side.