Entree: Italy – Campania / Naples – Calzone Napoletano (Folded Neapolitan pizza pocket filled with ricotta, mozzarella, and cured meats)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 1 hr 30 min

Total 2 hrs 35 min

Ingredients

- 4 cups (500 g) '00' or all-purpose flour
- 1 1/4 cups (300 ml) lukewarm water
- 2 tsp (8 g) active dry yeast
- 2 tsp (12 g) fine sea salt
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 cup (250 g) whole-milk ricotta
- 8 oz (225 g) fresh mozzarella, torn or shredded
- 6 oz (170 g) sliced soppressata or salami, torn into bite-size pieces
- 2 oz (60 g) thinly sliced prosciutto, torn (optional)
- 1/2 cup (120 ml) simple tomato sauce or crushed San Marzano tomatoes, drained
- 1/3 cup (30 g) grated Parmigiano-Reggiano or Pecorino Romano
- 6–8 fresh basil leaves, torn
- 1 large egg (50 g) beaten for egg wash
- 1 tbsp (15 ml) olive oil for brushing
- 1/2 tsp (1 g) crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste

Instructions

1. In a large bowl, dissolve the yeast in the lukewarm water and let sit 5 minutes until slightly foamy. Add the flour and salt and mix until a shaggy dough forms. Add 2 tbsp (30 ml) olive oil and knead 8–10 minutes by hand or 6–8 minutes in a stand mixer until smooth and elastic.
2. Form the dough into a ball, coat lightly with oil, place in a lightly oiled bowl, cover, and let rise at room temperature until doubled, about 1.5–2 hours.
3. Meanwhile, combine ricotta, shredded mozzarella, torn soppressata (and prosciutto if using), 1/3 cup (30 g) grated cheese, basil, 1/2 cup (120 ml) tomato sauce, salt, pepper, and red pepper flakes (if using) in a bowl. Adjust seasoning and set aside.
4. Preheat the oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Line a peel or baking sheet with parchment.
5. Divide the risen dough into 4 equal portions. On a lightly floured surface, stretch or roll each portion into a thin circle about 8–9 inches (20–23 cm) across.
6. Place about 3/4 cup (180 g) of the cheese-and-meat filling on one half of each dough circle, leaving a 1/2-inch (1 cm) border. Brush the border with beaten egg, fold the dough over to enclose the filling, and crimp or press the edges to seal. Make a few small slits on top to vent.
7. Transfer calzones to the preheated stone or baking sheet (on the parchment). Brush tops with 1 tbsp (15 ml) olive oil and bake 10–12 minutes until deep golden with some blistering.
8. Remove from oven and let rest 2–3 minutes. Sprinkle with additional grated cheese and torn basil before serving. Serve hot with extra tomato sauce for dipping if desired.