The best calzone
I've been eating pizza for days – "no today no" – I go beyond looking for an alternative but I give up almost immediately and go back: pizza be it, even today! I move away from the usual tradition of ordering a margherita and decide to address the CALZONE issue, in this case stuffed with buffalo ricottina, Napoli salami, mozzarella, parmesan tomato and pepper on the surface. A list of ingredients that should already speak for itself even before tasting but that tasted it far beyond my expectations (which I mostly did not have). The soft and slightly crunchy dough on the edges, its delicate flavor that mixes with the tasty one of the filling, perfectly balanced with the acidity of the tomato on the surface to which the sprinkling of parmesan and pepper gives push. In one word, wonderful.
Nothing is too much, nor too cooked, too salty, too seasoned, too wet, too much is the right word in fact if we stop essentially to say that 'I'm calzone is TOO GOOD! And soon after, it ends as usual, that I find myself in the kitchen asking questions. That of the calzone I just ate is the same as pizza: high hydration, long leavening times (from 36 hours upwards), minimum percentage of brewer's yeast. Once stuffed it is closed but not punctured (as it was used to do years ago in Naples) so that a sort of inner tube is formed. This causes the fiordilatte to melt completely and well. My grandfather with his old-fashioned character, never told me I love you. He took me to the pizzeria as a child and forced me to help him. Growing up I realized that there are different ways of loving and he did it like this...
Today I give you my recipe to prepare the Neapolitan calzones, a preparation that in my family has never been made at home but that I wanted to experiment with to expand even more the choice during the pizza evening. The calzone is a classic stuffed pizza of southern Italy in the shape of a crescent, stuffed with ricotta and cold cuts, in Naples the same preparation takes different names, if it is baked in the oven it takes the name of Neapolitan calzone, if the pizza is fried, it takes the name of fried pizza precisely ;) Now I greet you and start my day trying to make her take a positive turn, my wife is affected, we have not rested well, I would have 1000 things to do, to see such a beautiful day and having to stay closed inside and I am intractable.
Ingredients
500 gr of flour300 ml water6 gr of brewer's yeast1/2 tablespoon saltPepper300 gr of ricotta100 gr of salami150 gr of fior di latte20 gr of pecorino cheese1 egg4 tablespoons of tomato puree2 tablespoons oil
PROCEDURE
Prepare the pizza dough by placing the flour on a surface, pour the water and yeast in the center and start working the dough. Add the oil and salt and continue to work. Knead by pulling the dough. Continue until you get a smooth and soft dough. Form a ball and leave the pizza dough to rise for 4 hours in a warm place away from currents with a cloth. Now prepare the padding of the calzones by putting in a bowl the ricotta, fior di latte and diced salami, pecorino cheese, salt, pepper and an egg. Mix everything with a fork until the filling obtained is homogeneous. Take the pizza dough, divide it into 2 equal parts and roll out each of them in a round sheet with a thickness of 3 mm. Spread the filling obtained on half of the dough. Close the calzone on itself sealing the edges well. Place the 2 prepared calzones on a baking sheet sprinkled with a little oil and let rise for 30 minutes. Then sprinkle the Neapolitan calzones with a couple of tablespoons of tomato puree and cover with a little oil, then bake in a preheated oven at 220 °C. Bake 10 Min at 220 degrees and 20 Min at 180 degrees then remove from the oven and serve hot.
I've been eating pizza for days – "no today no" – I go beyond looking for an alternative but I give up almost immediately and go back: pizza be it, even today! I move away from the usual tradition of ordering a margherita and decide to address the CALZONE issue, in this case stuffed with buffalo ricottina, Napoli salami, mozzarella, parmesan tomato and pepper on the surface. A list of ingredients that should already speak for itself even before tasting but that tasted it far beyond my expectations (which I mostly did not have). The soft and slightly crunchy dough on the edges, its delicate flavor that mixes with the tasty one of the filling, perfectly balanced with the acidity of the tomato on the surface to which the sprinkling of parmesan and pepper gives push. In one word, wonderful.
Nothing is too much, nor too cooked, too salty, too seasoned, too wet, too much is the right word in fact if we stop essentially to say that 'I'm calzone is TOO GOOD! And soon after, it ends as usual, that I find myself in the kitchen asking questions. That of the calzone I just ate is the same as pizza: high hydration, long leavening times (from 36 hours upwards), minimum percentage of brewer's yeast. Once stuffed it is closed but not punctured (as it was used to do years ago in Naples) so that a sort of inner tube is formed. This causes the fiordilatte to melt completely and well. My grandfather with his old-fashioned character, never told me I love you. He took me to the pizzeria as a child and forced me to help him. Growing up I realized that there are different ways of loving and he did it like this...
Today I give you my recipe to prepare the Neapolitan calzones, a preparation that in my family has never been made at home but that I wanted to experiment with to expand even more the choice during the pizza evening. The calzone is a classic stuffed pizza of southern Italy in the shape of a crescent, stuffed with ricotta and cold cuts, in Naples the same preparation takes different names, if it is baked in the oven it takes the name of Neapolitan calzone, if the pizza is fried, it takes the name of fried pizza precisely ;) Now I greet you and start my day trying to make her take a positive turn, my wife is affected, we have not rested well, I would have 1000 things to do, to see such a beautiful day and having to stay closed inside and I am intractable.
Ingredients
500 gr of flour
300 ml water
6 gr of brewer's yeast
1/2 tablespoon salt
Pepper
300 gr of ricotta
100 gr of salami
150 gr of fior di latte
20 gr of pecorino cheese
1 egg
4 tablespoons of tomato puree
2 tablespoons oil
PROCEDURE
Prepare the pizza dough by placing the flour on a surface, pour the water and yeast in the center and start working the dough. Add the oil and salt and continue to work. Knead by pulling the dough. Continue until you get a smooth and soft dough. Form a ball and leave the pizza dough to rise for 4 hours in a warm place away from currents with a cloth. Now prepare the padding of the calzones by putting in a bowl the ricotta, fior di latte and diced salami, pecorino cheese, salt, pepper and an egg. Mix everything with a fork until the filling obtained is homogeneous. Take the pizza dough, divide it into 2 equal parts and roll out each of them in a round sheet with a thickness of 3 mm. Spread the filling obtained on half of the dough. Close the calzone on itself sealing the edges well. Place the 2 prepared calzones on a baking sheet sprinkled with a little oil and let rise for 30 minutes. Then sprinkle the Neapolitan calzones with a couple of tablespoons of tomato puree and cover with a little oil, then bake in a preheated oven at 220 °C. Bake 10 Min at 220 degrees and 20 Min at 180 degrees then remove from the oven and serve hot.
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