Calzone Recipe ( Traditional Neapolitan Fried Pizza )

Video: Uncut Recipes

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TRADITIONAL ITALIAN RECIPE: Calzone is an Italian fried or oven baked folded pizza very similar to the American Strombili that originated in Naples in the 18th century.

This is the Traditional Neapolitan Calzone Recipe, and is made from a regular Pizza dough, stuffed with Ricotta, Ham and Cheese. In this specific recipe the Egg is not needed. As it always happens, every region has its own version.

The Panzerotti, is often mistaken for the much larger Calzone. They look alike and they’re both from Italy. The panzerotti; however, is thought to have started in a small area of Apulia – a southern area next to the Adriatic Sea like a on-the-go meal, while Calzone is a sit-down meal born in Naples.

While very similar, the main difference remain the Dough. Calzone and Panzerotti have very different recipes.

 

 

 

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Skill Level:	Time: 8 Hours
Price:	Makes: 4 Pizze

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Place the Flour on the left side of your container, we've used a traditional Kneading Trough ( Madia in Italian ) also known as Bread Trough or Artesa, but you can use a very large bowl or a deep oven dish.

02 - Pour half of the Water on the right side of the Madia.

03 - Gently dissolve the Sea Salt in the Water.

04 - Add the Yeast into the Flour by crumbling it with your fingers.

05 - Slowly start mixing everything.

06 - Add the remaining Water.

07 - Knead the Dough with your hands and then only using the pressure of your fists fold it multiple times. This should take you about 15 minutes.

( Watch the video above to understand how to knead and have a better idea of the final consistency of the Dough )

08 - Move the Dough back in your container and cover with cling film or a clean kitchen tower, and let it rest for at least 2 hours at room temperature 25C / 77F.

09 - Cut the Dough in smaller portions with the same technique you cut Mozzarella ( watch video ). Each portion should be 150gr / 5.29oz ~ 180gr / 6.34oz.

10 - Place the Dough balls in a large container, cover with cling film and let it rest for an extra 6 hours.

11 - Place the Dough on a floured counter and put some Flour on top of the Dough, and start spreading out the Dough to a 20cm / 8in disk in diameter.

12 - Spread a spoon of Ricotta Cheese as base.

13 - Add some Mozzarella or Provola Cheese.

14 - Now Add some Ciccioli Neapolitans.

15 - Sprinkle some Black Pepper on top.

16 - Add a spoon of fresh Tomato Sauce.

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17 - Gently fold the Dough in half over the filling, and compress or crimp the edge of the Calzone ( DO NOT USE WATER TO SEAL IT ).

18 - Repeat with remaining Calzoni.

19 - Preheat some Oil in a deep-fryer to 170-180C / 338-356F.

20 - Once the Oil has reached the right temperature, carefully place one Calzone at the time, and cook for about 3-5 minutes turning it from time to time, or until both sides turn Golden.

21 - Remove from Oil and place on paper towel.

22 - Let cool for a couple minutes before serving.

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Notes:

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- Dough Rising: The first phase: remove the dough from the mixer, and place it on a surface in the pizzeria where it can be left to rest for 2 hours, covered from a damp cloth. In this manner, the dough’s surface cannot become harden, nor can it form a crust from the evaporation of the moisture released from the dough. The dough is left for the 2 hours rising in the form of a ball, which must be made by the pizzaiolo exclusively by hand.

With the aid of a spatula, cut from the mixture into smaller portions, which are then shaped onto a ball. For “Pizza Napoletana”, the dough balls must weigh between the 180 and the 250 g.

The second phase of the dough rising: Once the individual dough balls are formed, they are left in “rising boxes” for a second rising, which lasts from 4 to 6 hours. By controlling storage temperature, these dough balls can then be used at any time within the following 6 hours.

- Leftover Sauce can be used for dipping or it can be pourded on top of the Calzone.

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Written by: Uncut Recipes

Disclaimer

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