Calzone (Neapolitan) in a Pizza Oven
A calzone is a Neapolitan pizza folded in half and sealed, so the entire topping becomes a filling cooked inside. The classic version is filled with ricotta, salame napoletano (or other cured pork), and mozzarella — but no sauce on the outside, or at most a spoonful of crushed tomato on top as garnish. At high heat the sealed dough puffs and blisters on both faces without a topping weighing it down; the filling steams into a rich, molten interior. It bakes a minute or two longer than an open pizza because the filling insulates the dough from below. The moment you cut through the sealed edge, a rush of steam escapes.
1120 g total dough
The dough · baker’s %
- Flourstrong 00 or bread flour680 g
- Water62% hydration420 g
- Salt17 g
- Instant yeast×1.25 active-dry · ×3 fresh0.68 g
Bake
Shape the dough slightly thicker than for a margherita. Fill one half generously. Fold and crimp the edge firmly — press twice along the seal. Add a spoonful of crushed tomato and a drizzle of oil on the outside (top). Launch onto the hot stone. Rotate once at 2 minutes. Bake until the surface blisters and the sealed rim is lightly charred.
Serving
Cut with scissors or a knife at the table — not a rolling cutter, which drags the filling. Let steam escape for 2 full minutes before eating. A plate is mandatory; the inside runs.
Topping — scaled for 4 pizzas
- Fresh ricotta360 g
- Salame napoletano or dry salami, sliced200 g
- Fior di latte mozzarella, torn280 g
- Crushed tomatoes (outside top only)120 g
- Extra virgin olive oil32 g
- Fine sea salt, black pepperto taste