Cucina VeloceCalzone Napoletano – Authentic Neapolitan Stuffed Pizza
Calzone Napoletano is the original stuffed pizza of Naples — a half-moon of soft, blistered dough encasing a molten filling of ricotta, mozzarella, salami and black pepper. Born in the same wood-fired tradition as Pizza Margherita, it has graced Neapolitan tables for centuries. Crisp on the outside, irresistibly creamy within, it is street food and Sunday comfort in one.
Ingredients
- 500 g (17.5 oz) '00' flour, plus extra for dusting
- 320 ml (1⅓ cup) lukewarm water
- 7 g (¼ oz) active dried yeast (or 3 g fresh yeast)
- 10 g (2 tsp) fine sea salt
- 1 tsp sugar
- 2 tbsp extra-virgin olive oil, plus extra for brushing
- 400 g (14 oz) fresh sheep's-milk ricotta, well-drained
- 250 g (9 oz) fior di latte mozzarella, diced and patted dry
- 150 g (5.5 oz) Neapolitan salami (e.g. salame Napoli or cicoli), sliced or cubed
- 1 tsp freshly ground black pepper
Method
- Dissolve the yeast and sugar in the lukewarm water and leave for 5 minutes until frothy. Combine the flour and salt in a large bowl, make a well in the centre, then pour in the yeast water and olive oil.
- Mix until a rough dough forms, then turn out onto a lightly floured surface and knead for 10 minutes until smooth, elastic and slightly tacky. Shape into a ball, place in a lightly oiled bowl, cover with cling film and leave to rise at room temperature for at least 1 hour, or until doubled in size.
- Meanwhile, place the drained ricotta in a bowl, add the diced mozzarella, salami and a generous amount of freshly ground black pepper. Mix well and set aside — do not add salt, as the cheese and salami provide enough.
- Preheat your oven to its maximum temperature (ideally 250–280 °C / 480–535 °F) with a pizza stone or heavy baking tray inside for at least 30 minutes.
- Divide the dough into 4 equal portions. On a lightly floured surface, roll or stretch each portion into a round disc roughly 25 cm (10 in) in diameter.
- Spoon the filling onto one half of each disc, leaving a 2 cm (¾ in) border clear. Fold the empty half over the filling to create a half-moon shape. Press and crimp the edges firmly with your fingers or a fork to seal completely — a proper seal prevents the filling from leaking.
- Transfer the calzoni onto the preheated stone or tray, brush the tops lightly with olive oil, and bake for 12–15 minutes until deeply golden and puffed, with characteristic dark blisters on the crust.
- Remove from the oven and rest for 3–4 minutes before serving — the interior will be extremely hot. Serve immediately.
Tips from the kitchen
Frequently asked questions
Can I prepare the dough the night before?
Yes — in fact, a cold slow rise improves both flavour and texture. After kneading, place the dough in an oiled covered bowl in the refrigerator for 12–24 hours. Remove it 1–2 hours before shaping to bring it back to room temperature.
What salami is most authentic for Calzone Napoletano?
Salame Napoli — a coarse-ground, lightly spiced pork salami typical of Campania — is the traditional choice. Cicoli (pressed pork scraps) are another classic Neapolitan filling. In their absence, a good quality Calabrese or Milan salami works well, though the flavour profile will differ slightly.
Why did my calzone burst open during baking?
The two most common causes are an insufficiently sealed edge or an overfilled calzone. Make sure to press the border firmly before crimping, leave a clear 2 cm border of dough, and avoid overloading the filling. Steam from a very wet ricotta can also cause bursting — always drain the ricotta thoroughly before using.