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Authentic Calzone Recipe
Naples, Italy
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
A calzone is typically an oven-baked, folded pizza of Neapolitan cuisine. The dough is traditionally a bread dough made with flour, yeast, salt, and water. It can have a tablespoon or two of olive oil as an extra ingredient, even though pizza dough is common in contemporary recipes. Calzones can differ, depending on their filling. Initially, the fillings were quite frugal and included ingredients like greaves, pork lard, or pork scraps, and ricotta, seasoned with salt and pepper. However, with time the fillings have diversified to include tomatoes, which are now a must in almost every calzone recipe; as well as mozzarella, parmesan, basil, and various types of salami, though the preferred choice is Neapolitan salami (salame Napoli). Nowadays, it is typical to come across a version of the calzone that is a kind of half-pizza, half-calzone, with both the filling on the inside and toppings. The preparation typically takes no more than 30 minutes and starts with making the dough,... Read more
Cooking tips
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dough
Traditionally, calzones are prepared with bread dough, not pizza dough, although some older recipes will also use potato for the dough. The ingredients needed to make it are flour, salt, yeast, sugar, water, and often a tablespoon or two of olive oil. When the dough has been divided into individual pieces, it should be left to rise before it’s rolled out into rounds. Depending on the type of flour ... Read more -
method
When rolled, the dough should remain soft, so do not overstretch it. To assemble, fold the dough over in half and seal the edges either by pricking them with a fork or crimping them. The prepared calzones are then placed on a floured baking tray or a tray lined with greaseproof paper. Traditionally, they are baked in a wood-fired oven where the temperature goes over 800°F, perfect for making thin,... Read more -
filling
There are no rules when it comes to the filling; you can adjust it to personal preference. However, some of the more popular fillings are eggs, pork rinds, pork sausages, or provolone cheese. You can even add a kick of heat by adding chili peppers. -
serving
Calzone is served as a single meal, often portioned for one. It is best when eaten hot from the oven and does not require any side dishes.
Recipe variations
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Traditional Calzone with Ricotta and Cracklings
Ready in 1d 4hThe following is a traditional recipe for calzone stuffed with ricotta and cracklings. However, in addition to ricotta and cracklings, fior di latte, Parmigiano-Reggiano, black pepper, olive oil, and salt are also included in the filling. The dough needs to rise for 24 hours, so consider that when planning on making this dish.
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Italian Academy of Cuisine's Calzone with Salame Napoli and Tomato Sauce
Ready in 40minPublished by the Italian Academy of Cuisine, this recipe gives instructions on making an authentic calzone, which has a filling of lard, ricotta, and pork rinds. Traditionally, a calzone should not contain any tomatoes, either in the filling or as a topping. However, this recipe does include a tomato topping, Neapolitan salami, and two more cheese varieties, the addition of which has become a standard practice in recipes nowadays, so much so they are often considered as must ingredients in an authentic calzone. The dough for the calzone is a simple bread dough, just flour, yeast, salt, water, and perhaps a tablespoon or two of olive oil.
-
Academia Barilla's Calzone with Prosciutto Crudo and Mozzarella
Ready in 35minCourtesy of Academia Barilla, this recipe for calzone calls for prosciutto instead of Neapolitan salami, and mozzarella cheese, instead of ricotta. The tomato sauce goes both in the filling and is sprinkled over the top, giving each calzone a red hue. Basil is added to taste and can be used either in the filling or as decoration on top of each calzone after it’s been sprinkled with tomato sauce.
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Calzone di Cipolla alla Pugliese (Apulian Onion Pie)
Ready in 2h 50minAlthough going by the same name as the Neapolitan calzone, this Pugliese version is, in fact, more accurately described as a stuffed focaccia. Whether savory or sweet, it can be prepared with various fillings: meat, turnips, or tomatoes and mozzarella. The most famous version is one made with onions, Pugliese spring onions to be exact, but any white onion variety will do. This recipe is courtesy of Puglia.com.
Traditional Calzone with Ricotta and Cracklings
PREP 45min
COOK 8min
RESTING 1d 3h
READY IN 1d 4h
The following is a traditional recipe for calzone stuffed with ricotta and cracklings. However, in addition to ricotta and cracklings, fior di latte, Parmigiano-Reggiano, black pepper, olive oil, and salt are also included in the filling. The dough needs to rise for 24 hours, so consider that when planning on making this dish.
Ingredients
DOUGH
300g (10.5 oz) 00 flour
200 ml (3/4 cup + 2 tbsp) water
30g (1 oz) 10% solid sourdough or 1g (1/5 tsp) brewer's yeast
5g (1 tsp) salt
5g (1 tsp) oil
FILLING
350g (12.3 oz) fresh ricotta
40g (1.4 oz) greaves (cracklings), or possibly, Neapolitan salami
20g (4 tsp) Parmigiano-Reggiano cheese
80g (2.8 oz) fior di latte
plenty of black pepper
2g (1/2 tsp) salt
1 drizzle of extra virgin olive oil for each calzone
Preparation
Step 1/5
Dissolve yeast in 150 ml (1/2 cup + 2 tbsp) of water. Then, once dissolved, mix with sieved flour until a dough forms, and add the remaining water little by little, plus salt and oil. Once you've worked them into the dough, let the dough rest for 90 minutes at a 24°C/75°F temperature.
Step 2/5
Divide the dough into two, then shape into loaves and refrigerate them for 18-20 hours. Once out of the refrigerator, let them rise at room temperature for 5-6 hours until doubled in size.
Step 3/5
Mash all the ingredients for the filling with a fork.
Step 4/5
On a lightly floured working surface, stretch out the loaves into circles, smear one half of each circle with the filling mixture, drizzle with olive oil, fold over the other half of the dough, and crimp along the edges to get a half-moon shape.
Step 5/5
Bake in an oven preheated to maximum temperature for no longer than eight minutes, or it may become too dry. Also, it is advisable to bake the calzones on a pan turned bottom side up that was left in the oven beforehand to warm as the oven heats up.
Other Variations
-
Italian Academy of Cuisine's Calzone with Salame Napoli and Tomato Sauce
Ready in 40minPublished by the Italian Academy of Cuisine, this recipe gives instructions on making an authentic calzone, which has a filling of lard, ricotta, and pork rinds. Traditionally, a calzone should not contain any tomatoes, either in the filling or as a topping. However, this recipe does include a tomato topping, Neapolitan salami, and two more cheese varieties, the addition of which has become a standard practice in recipes nowadays, so much so they are often considered as must ingredients in an authentic calzone. The dough for the calzone is a simple bread dough, just flour, yeast, salt, water, and perhaps a tablespoon or two of olive oil.
-
Academia Barilla's Calzone with Prosciutto Crudo and Mozzarella
Ready in 35minCourtesy of Academia Barilla, this recipe for calzone calls for prosciutto instead of Neapolitan salami, and mozzarella cheese, instead of ricotta. The tomato sauce goes both in the filling and is sprinkled over the top, giving each calzone a red hue. Basil is added to taste and can be used either in the filling or as decoration on top of each calzone after it’s been sprinkled with tomato sauce.
-
Calzone di Cipolla alla Pugliese (Apulian Onion Pie)
Ready in 2h 50minAlthough going by the same name as the Neapolitan calzone, this Pugliese version is, in fact, more accurately described as a stuffed focaccia. Whether savory or sweet, it can be prepared with various fillings: meat, turnips, or tomatoes and mozzarella. The most famous version is one made with onions, Pugliese spring onions to be exact, but any white onion variety will do. This recipe is courtesy of Puglia.com.
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