The Neapolitan Calzone, better known as “Baked Stuffed Calzone”, is a specialty of Southern Italy based on leavened dough for Pizza, stuffed with ricotta and salami, or cooked ham, with the addition of fior di latte.
It is a variation of the Fried Calzone, the classic one of the Neapolitan street food. The same filling is also provided for the fried pizza, which is distinguished from the oven-style calzone precisely because of the type of cooking.
Difficult to choose which is better, if the Baked Stuffed Calzone or the fried one! For sure cooking in the oven is much more practical and the result, besides being assured, is really appetizing!
Start by dissolving the yeast in lukewarm water. In a bowl pour the flour, add the salt and the yeast water and mix everything. Pour everything on a floured pastry board and continue to knead to obtain a soft and smooth dough.
Then place it in a dry place, wrapped in a cloth, so that it rises for about 3 hours.
At this point prepare the filling: in a bowl pour ricotta, salami and milk flower cut into small pieces. Sprinkle with pepper and grated Parmesan. Mix everything.
At this point, after the leavening time has passed, take our dough and divide it in two and continue to work it on a pastry board. Spread the first half with a rolling pin and get a more or less round sheet. Make a part of the dough with a nice spoonful of our filling. Close it by wrapping it around itself and sealing the edges. Repeat the work with the other half of the dough.
On a baking sheet lined with parchment paper place our stuffed calzone and let it rise another half hour. Then cover the surface of the calzone with tomato sauce. Pour over a drizzle of extra virgin olive oil and dust again with Parmesan before putting it in the oven at 220 ° C for about 10 minutes.
Then lower the temperature to 180 ° C and leave it in the oven for another 20 minutes. The signal that your oven-filled calzone is ready will be the scabs that will form on the surface.
For higher digestibility you can use sourdough, but the leavening should last from 8 to 12 hours. In this case you can prepare the pasta in the evening and let it rise the entire night.