Pizza "Calzone"
12 servings
205 minutes
Calzone is a closed pizza originating from sunny Naples. Its name translates to 'pants,' hinting at its characteristic pocket-like shape. The tender dough wraps around the filling, creating a harmony of flavors and textures. Inside is an aromatic mix of Parma ham, creamy mozzarella, and rich tomato sauce, highlighted by spices and olive oil. Calzone is baked until golden brown, becoming crispy on the outside and soft on the inside. It's the perfect dish for cozy evenings and street food since it's easy to hold and enjoy every bite. Historically, calzones were made for those wanting to take food on the go, and today it remains a favorite of Italian cuisine that combines simplicity with exquisite taste.
1
Mix water, flour, butter, and salt.
- Water: 1 l
- Wheat flour: 2 kg
- Butter: 50 g
- Sea salt: 50 g
2
Knead a not very stiff dough and place it in a warm place (20–25 degrees) for 3 hours.
3
Chop the remaining ingredients. Place the filling on one side of the pizza.
- Parma ham (prosciutto di Parma): 20 g
- Mozzarella cheese: 40 g
4
Close the calzone with the free side. Moisten the edges with water for better sealing.
5
Drizzle with a small amount of olive oil and sprinkle with oregano.
- Olive oil: 2 ml
- Dried oregano: 1 g
6
You can grease with a small amount of tomato paste to prevent the calzone from burning.
- Tomato sauce: 60 g
7
Bake in the oven at 250–300 degrees for 7–8 minutes.
