How to Make NEAPOLITAN CALZONE Like a Pizza Chef from Naples

By Vincenzo's Plate · 120 min

Ingredients

Instructions

1. Dissolve the salt in the water.
2. Add about 10% of the flour to the salted water to keep the salt away from the yeast, then dissolve the fresh yeast in it.
3. Add the rest of the flour gradually and knead until smooth and elastic, on a lightly floured surface with the palms, for no more than 15 minutes.
4. Cover the dough with a damp cloth and let it rest for 2 hours.
5. Divide the dough into balls of about 250 g each, place them in a covered container and let them rest.
6. Stretch one ball into a circle, working from the centre outwards, lightly dusted with flour.
7. Spread ricotta on the dough, then add thin julienne strips of salami, a little tomato, Parmigiano and pepper.
8. Fold the dough over and seal the edges by pinching them or crimping with a fork.
9. Top with a little tomato, Parmigiano, basil leaves and a drizzle of olive oil.
10. Bake in a preheated oven at 450°F for about 15 minutes, until the crust is golden brown and the cheese is melted and bubbling.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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