📝 About This Recipe
Originating from the bustling streets of Naples, the calzone is a magnificent 'inside-out' pizza that locks in moisture and intensifies flavors. This recipe features a crisp, golden-brown crust that yields to a molten heart of creamy ricotta, sharp provolone, and spicy salami. It is the ultimate comfort food, offering a sophisticated balance of textures that makes every bite an artisanal experience.
🥗 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)
- 2 tablespoons Extra Virgin Olive Oil
- 10 grams Sea Salt (fine grain)
- 1 teaspoon Honey (to feed the yeast)
The Creamy Filling
- 1.5 cups Whole Milk Ricotta Cheese (drained of excess moisture)
- 2 cups Low-Moisture Mozzarella (shredded)
- 1/2 cup Sharp Provolone Cheese (diced small)
- 4 ounces Genoa Salami (julienned or thinly sliced)
- 1/4 cup Fresh Basil Leaves (torn into small pieces)
- 1 Egg Yolk (to bind the filling)
- 1/2 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1 Egg (beaten with 1 tsp water for egg wash)
- 1/4 cup Parmigiano-Reggiano (finely grated)
- 1 cup Marinara Sauce (warmed, for serving on the side)
👨🍳 Instructions
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1
In a large bowl, whisk together the warm water, honey, and yeast. Let it sit for 5-10 minutes until it becomes foamy and active.
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2
Add the olive oil and salt to the yeast mixture. Gradually stir in the flour until a shaggy dough forms.
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3
Turn the dough onto a floured surface and knead for 8-10 minutes by hand (or 5 minutes in a stand mixer) 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, draft-free spot for 60-90 minutes, or until doubled in size.
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5
While the dough rises, prepare the filling. In a medium bowl, combine the ricotta, shredded mozzarella, provolone, salami, torn basil, egg yolk, and black pepper. Mix until well incorporated.
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6
Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven now to heat up.
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7
Punch down the risen dough and divide it into 4 equal portions. Roll each piece 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 even in thickness.
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9
Spread a quarter of the cheese and salami 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. Pinch the edges firmly and crimp with a fork or roll the edge upward to seal tightly.
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11
Repeat the process for the remaining three calzones. Place them on a parchment-lined baking sheet.
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12
Brush the tops of the calzones generously with the egg wash and sprinkle with grated Parmigiano-Reggiano. Cut 2 small slits in the top of each to allow steam to escape.
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13
Bake for 15-20 minutes until the crust is a deep golden brown and sounds hollow when tapped.
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14
Remove from the oven and let rest for 5 minutes. This is crucial as the filling is extremely hot and needs a moment to set.
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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 calzones; leaving a clean border ensures a proper seal that won't burst in the oven. For a deeper flavor, let the dough rise in the refrigerator for 24 hours instead of the counter. If you don't have a pizza stone, use an inverted heavy baking sheet for a crispier bottom crust. Avoid using fresh buffalo mozzarella inside as it releases too much water; stick to low-moisture varieties.
🍽️ Serving Suggestions
A crisp, chilled Italian Pilsner or a glass of light Chianti. A simple arugula salad with lemon vinaigrette to cut through the richness of the cheese. Warm garlic herb butter brushed over the crust immediately after baking. Extra marinara sauce or a spicy arrabbiata sauce for dipping. Roasted red peppers or marinated artichokes served on the side.