Name: Calzone Napoletano
Prep time: 25 min
Cook time: 18 min
Total time: 103 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1½ cup All-Purpose Flour, for dough; ¾ tsp Active Dry Yeast; ½ tsp Sugar, to activate yeast; ½ cup Water, warm; 1½ tbsp Extra Virgin Olive Oil, divided; ¾ tsp Salt, divided; ½ cup Ricotta Cheese, well drained; 100 g Mozzarella Cheese, grated or torn; ¼ cup Tomato Puree, thick; ¼ cup Sweet Basil, torn; ¼ tsp Ground Black Pepper

1 hr 43 mintotal

43 min hands-on1 hr hands-off

Prep 25 min · Cook 18 min

Serves: 2
Difficulty: Medium
Spice: None

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Method

Mix warm water, sugar, and yeast. Rest until lightly foamy.
Mix flour with part of the salt. Add yeast mixture and part of the olive oil, then knead into a soft dough.
Cover and proof until the dough becomes puffy.
Mix ricotta cheese, mozzarella cheese, basil leaves, remaining salt, and black pepper powder.
Preheat the oven to 230°C. Roll the dough into two rounds.
Spread a little tomato puree on one half of each round, add the cheese filling, then fold and seal the edges.
Brush with remaining olive oil and bake until puffed and golden.
Rest briefly before serving because the filling will be very hot.

How to tell it's done

The outside should be golden and bread-like, while the inside should be hot, cheesy, and soft.

Getting it right

Tip

Do not overfill the calzone; a moderate filling lets it puff and seal properly.

What to serve it with

Serve hot as a lunch, dinner, or party snack.

Common mistakes

The calzone leaks or turns dense.: Do not overfill it, seal the edge firmly, and let the dough proof before shaping.

Substitutions

Drain ricotta well so the filling does not make the calzone soggy.
Keep the tomato puree thick and use it lightly.
Seal the edges firmly to prevent filling from leaking during baking.

Storing and reheating

Refrigerate baked calzone for up to 3 days. Reheat in a hot oven until the crust crisps; freeze baked portions for up to 1 month.

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