Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Traditional Neapolitan Calzone Pizza
Bring your pizza night to the next level with one of these traditional Neapolitan calzone pizzas
Have you ever tried this half-moon shaped stuffed pizza, crispy on the outside, cheesy and so delicious on the inside?!? If not, you are really are missing out!
You can fill calzone with any of your favorite toppings. Think: grilled veggies, olives, sausage, ham, prosciutto, arugula … You can let your cravings (or fridge) decide.
Today, I present you with the original. The traditional. The Neapolitan recipe that stuffs calzone with fresh ricotta cheese, some pecorino, fresh mozzarella, Italian salame and fresh basil. You can bake calzone in your oven at the highest setting, or even better you can air-fry it like I did using my Toshiba 5-in-1 oven! Ready to try it too?
Traditional Neapolitan Calzone Pizza
Bring your pizza night to the next level with one of these traditional Neapolitan calzone pizzas
Servings:
4
Prep Time
20 min
Cook Time
8 min
Resting Time
4 hr
Total Time
4 hr, 28 min
Ingredients
For the dough
- 2 cups (250 gr) bread flour
- 2 cups (250 gr) all-purpose flour
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry east
- 1 tablespoon olive oil
- 1 1/2 teaspoon salt
- 1 1/4 cup water, warm
For the filling
- 8 oz (225 gr) whole milk ricotta
- 2 tablespoons grated pecorino cheese
- pepper
- 4 oz (115 gr) Italian salame, diced
- 6 oz (165 gr) fresh mozzarella, diced
- 4 tablespoons tomato sauce
- fresh basil
- olive oil to drizzle
Instructions
- Combine the bread and all-purpose flour with the sugar and dry yeast in your stand mixer bowl.
- Add the salt to the warm water, and mix to dissolve.
- Mix while adding the olive oil and water.
- Mix for several minutes until the dough becomes elastic. Add a little more water or a little more flour if needed.
- Make into a ball, and place into a large bowl greased with oil. Cover and let rise in a draft free area for at least 4 hours or until it doubles in size.
- Knead the dough for one minute and divide into four parts.
- Roll each into balls and let rise for one more hour.
- Mix the ricotta cheese with fresh grated pepper and the pecorino cheese.
- Roll out each dough into a disc, about 9 inches in diameter. Made sure the edges of the disc are flat and at least as thin as the middle part.
- Spread the ricotta on half the pizza, top with salami, and fresh mozzarella (save a few pieces for the top).
- Fold the dough in half, into a half-moon shape.
- Press the edges well together to seal. Cut a few slits on top of the calzone. Top with one tablespoon of tomato sauce, a couple of mozzarella cubes and fresh basil.
- Place in the pre-heated air-fryer at 400F for about 8 minutes, until fully cooked. Suggestion, preheat the oven with your pan inside, or air-fry the calzone on a wire tray to make sure the bottom cooks as much as the top.
- Enjoy!
