This traditional Neapolitan calzone recipe offers a delicious variation filled with ham, mozzarella, and olives. Perfect for both lunch and dinner, this hearty dish pairs wonderfully with a spicy tomato sauce. The recipe includes easy-to-follow steps for preparing both the dough and the filling, ensuring a tasty homemade calzone experience.
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In a bowl, combine the sifted flour with the fine salt.
Make a well in the center of the flour and add the dry yeast, olive oil, and gradually the lukewarm water.
Mix the ingredients from the center, gradually incorporating the flour until you form a ball of dough.
Knead the dough until it becomes elastic and smooth.
Place the dough in a bowl, cover it with plastic wrap, and let it rest for one hour.
Once the dough has risen, place it on a lightly floured work surface and knead it to release the air.
Roll out the dough with a rolling pin into a round shape.
Chop the cooked ham and mozzarella into small pieces.
Slice the olives into rounds.
In a bowl, mix the mozzarella, olives, and cooked ham.
Place the rolled-out dough on a baking sheet that has been lightly greased with oil.
Add the filling to the center of the dough.
Moisten the edges of the dough on just one half of the circle, then fold the dough over to close it, sealing the edges with a crimp.
Bake the calzone in a preheated oven at 200°C (400°F) for 20 to 25 minutes.
Remove from the oven and let it rest for five minutes.
Ensure the water used for the dough is lukewarm to activate the yeast effectively.
For a crispier crust, brush the top of the calzone with olive oil before baking.
You can use a mix of green and black olives for a more complex flavor.
Serve the calzone with a side of spicy tomato sauce for dipping.
Can I use fresh yeast instead of dry yeast?
Yes, you can substitute dry yeast with fresh yeast. Use about 12 grams of fresh yeast for this recipe.
Can I prepare the dough in advance?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling it out.
What type of mozzarella should I use?
Use low-moisture mozzarella to prevent the calzone from becoming soggy during baking.
Can I freeze the calzone?
Yes, you can freeze the calzone after baking. Let it cool completely, wrap it tightly, and store it in the freezer for up to three months.
Can I add other ingredients to the filling?
Absolutely! You can add ingredients like mushrooms, spinach, or sun-dried tomatoes to customize the filling.
