4 pizzas
Calzone Napoletano
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 100–120 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Ricotta di pecora, drained
- 60 g
- Fior di latte, diced and drained
- 50 g
- Salame napoletano, diced
- 30 g
- Provola affumicata, diced optional
- 20 g
- Grated pecorino
- 8.0 g
- Black pepper
- 0.3 g
- Peeled tomatoes for the top brushed on the outside
- 30 g
- Extra virgin olive oil
- 6.0 g
Total dough454 g
Open this recipe in the calculator
Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 430 °C (800 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Mix the ricotta, pecorino and pepper into a smooth cream and spread it over one half of the dough.
- Put the salami, fior di latte and provola on top of the cream, leaving a three-centimetre border free.
- Fold the dough over, press the air out towards the edge and seal by folding the edge inwards.
- Slide the calzone in and bake for 100–120 seconds. Turn it two or three times so the crust colours evenly.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
A calzone splits when the filling is too wet or the edge is pinched together carelessly. We keep the filling at 150 grams, seal with thumb and forefinger, and never poke holes in it.
Neapolitan tradition – calzone is standard in Naples but is not described as a separate recipe in the disciplinare.
Topping order
- Filling on one half
- Fold over
- Seal the edge
- Tomato and oil on the outside
Common mistakes
- Ricotta that is too wet – let it drain in a sieve overnight.
- Too much filling, which bursts the seam.
- Poking holes to let the steam out; the filling runs out instead.
Tips
- Brush the top with tomato and oil – it adds colour and protects against drying out.
- Bake a calzone a little cooler and a little longer than a pizza, 30–45 seconds extra.
Variations
- Calzone fritto – deep-fried instead of baked.
- Vegetarian, with spinach and ricotta.
Recalculate the recipe
Want a different number of pizzas, a different ball weight or a different time in the fridge? The calculator is prefilled with this recipe’s values.
Open the calculator with the Calzone Napoletano settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Pizza Fritta
- Salumi on pizza – salsiccia, prosciutto, mortadella
- Stretching – push the gas towards the rim, never out of it
