Calzone

A Neapolitan calzone: ricotta, salami, mozzarella and basil folded inside a pizza base, sealed, sauced on top, and baked cooler and longer than a pizza so the filling heats through.

Untested: I have not cooked this one yet — the pizza oven has not been bought. It is here for the Pizza Ovens dive, and it is adapted from the source named in the Notes.

Ingredients

• 1 dough ball, 250 g
• 60 g ricotta
• 20 g Napoli salami
• 40 g fior di latte mozzarella
• 2–3 basil leaves
• 30 g Uncooked Pizza Sauce
• Pinch of grated Pecorino
• Extra-virgin olive oil

Directions

1. Heat the oven until the stone reads about 660 °F (350 °C) — deliberately cooler than for pizza.
2. Open the dough to about 10 inches without pushing air into the rim.
3. Fill one half: two dessert spoons of ricotta, the salami, mozzarella and basil.
4. Seal. Fold over and seal the edge all round. Check it isn’t stuck to the peel, and pinch a small hole in the top so it doesn’t balloon.
5. Top with the sauce, a pinch of Pecorino and a drizzle of oil.
6. Bake 3–4 minutes, turning often so the dough and the inside cook through. Finish with more cheese, basil and oil.

Notes

Source Adapted from Adam Atkins, “Neapolitan Calzone,” on Gozney’s recipe pages. The AVPN’s own calzone uses about twice the filling — 120 g ricotta, 40 g salami, 70 g fiordilatte — and bakes longer than a pizza because the filling “must be dried out.”

A torn pizza A pizza that tears on the peel can be folded into a calzone.

Temperatures are for the oven floor (stone), read with an infrared thermometer. A pizza oven’s built-in gauge reads the air, which runs much hotter.

The Pizza Ovens dive on the Food site covers the oven, the fire and the dough in depth.