Neapolitan Calzone: An Italian Folded Pizza Treat That The Spot

Calzones, believed to have originated in the 1700s in Naples, Italy, were convenient street foods meant to be eaten on the go. Originally made by folding an uncooked pizza in half and baking it, the result is a crispy outer crust with a warm and gooey filling of ricotta and mozzarella cheese. Traditional Italian calzones were small, allowing busy individuals to enjoy lunch without the need for utensils. The name "calzone," meaning "trouser leg" in Italian, refers to the shape of the folded dough resembling folded pants. It reflects its purpose as a portable meal, perfect for eating while walking around, for workers in the city.

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The dish quickly gained popularity due to its delicious flavours and ease of consumption. Neapolitan Calzone became synonymous with the vibrant culinary culture of Naples, showcasing the region's rich tradition of using quality ingredients and expert dough-making techniques. Over the years, Neapolitan Calzone has evolved and diversified with various fillings and adaptations, yet it remains a cherished dish that embodies the unique flavours and culinary heritage of Naples.

Also Read: Italian Neapolitan Pizza: 5 Tips To Perfect A Thin & Chewy Crust

The Art of Dough-Making

The art of dough-making is paramount to achieving the authentic Neapolitan Calzone experience. High-quality dough serves as the foundation for a delicious and satisfying calzone. In Neapolitan tradition, the dough for calzones is crafted using a few key ingredients: flour, water, yeast, and salt. The choice of flour is crucial, with highly refined Italian "00" flour being the preferred option due to its fine texture and high protein content. This helps create a tender and elastic dough.

The traditional technique involves combining the ingredients to form a soft, smooth, and pliable dough. It is then left to rest and undergo fermentation. This process allows the yeast to convert the sugars into carbon dioxide gas, resulting in the dough rising and developing flavour. The duration of fermentation may vary but is typically several hours, promoting the development of a complex taste profile.

The role of fermentation in Neapolitan Calzone is significant. It contributes to the lightness and texture of the dough while enhancing its flavour. This process also aids in gluten development, leading to a stretchy and chewy consistency. The carefully fermented dough is the secret behind the delicate, airy, and satisfying bite of a Neapolitan Calzone.

Classic Fillings and Flavours  

The Neapolitan calzone offers a delightful combination of classic fillings that contribute to its exceptional flavours and textures. Traditional Neapolitan calzone fillings include:

•    Mozzarella: The use of fresh, high-quality mozzarella cheese adds a creamy and mild flavour that complements other ingredients.

•    Ricotta: Creamy ricotta cheese adds a light and fluffy texture to the calzone, enhancing its richness.

•    Cured Meats: Popular cured meats like prosciutto and salami provide a savoury and salty element to the filling, adding depth of flavour.

•    Vegetables: Common vegetables used in Neapolitan calzone include roasted bell peppers, sautéed mushrooms, and spinach, offering a burst of freshness and enhancing the overall taste.

The balance of flavours and textures in Neapolitan calzone is achieved through careful layering of the ingredients. The combination of the creamy mozzarella, fluffy ricotta, savoury cured meats, and vibrant vegetables creates a harmonious blend of tastes and textures. The melted cheese provides a luscious and stringy texture, while the cured meats and vegetables offer contrasting elements of chewiness and crispness.

Regional variations of Neapolitan calzone may include unique combinations of fillings. For instance, the Calzone Vesuvio is a popular variation filled with ricotta, mozzarella, tomato sauce, and basil. Another variation called Calzone di Scarola features an escarole and anchovy filling, providing a pleasantly bitter and briny flavour. These regional adaptations showcase the versatility of Neapolitan calzone while still maintaining its core essence.

The Baking Process

The traditional method of baking Neapolitan calzone involves using a wood-fired oven, which plays a vital role in achieving its distinctive characteristics. The wood-fired oven is heated to high temperatures, typically around 800 to 900 degrees Fahrenheit (427 to 482 degrees Celsius).  

The significance of high temperatures lies in their quick and intense heat transfer. The calzone is placed directly on the oven's stone floor or on a preheated baking surface. The intense heat rapidly cooks the dough, creating a blistered and charred exterior while ensuring a soft and tender interior. This quick cooking process also helps retain the fillings' freshness and flavours.

For those without access to a wood-fired oven, alternative baking methods can be employed. A conventional home oven can still yield satisfactory results. Preheat the oven to its highest temperature and use a pizza stone or baking sheet placed on the lowest rack to simulate the stone floor of a wood-fired oven. Ensure the oven is fully preheated before baking the calzone, and adjust the cooking time accordingly to achieve a crispy and golden crust.

Suggestions For Accompaniments 

Neapolitan calzone pairs wonderfully with various accompaniments that enhance its flavours. Consider serving it with classic marinara sauce for a tangy and tomato-forward dip. Pesto, with its vibrant herb and nutty notes, adds a delightful contrast. Additionally, flavoured oils like garlic-infused olive oil or chilli-infused oil can provide a subtle kick or aromatic element. These accompaniments complement the calzone by adding layers of taste and texture, creating a more enjoyable dining experience.

Tips For Making The Perfect Neapolitan Calzone

•    Use High-Quality Ingredients: Start with premium ingredients like fresh mozzarella, authentic Italian cured meats, and flavorful vegetables. The quality of the ingredients greatly impacts the taste and overall experience of the calzone.

•    Master the Dough: Pay attention to the dough-making process. Use the right flour, such as Italian "00" flour, and allow sufficient time for fermentation to develop flavour and texture. Knead the dough until it is smooth and elastic, ensuring a light and airy calzone.

•    Proper Filling Distribution: Distribute the fillings evenly across the dough, leaving a border for sealing. Avoid overstuffing, as it can lead to a messy and unevenly cooked calzone. Balance the flavours and textures of the fillings for a harmonious combination.

•    Sealing and Venting: Ensure a tight seal by pressing and folding the edges of the dough securely. This prevents leakage during baking. Remember to create small slits or punctures on the top of the calzone to allow steam to escape, preventing a soggy interior.

•    Optimal Baking Temperature and Time: Preheat the oven to a high temperature, around 450 to 500 degrees Fahrenheit (232 to 260 degrees Celsius). Bake the calzone on a preheated baking stone or sheet to achieve a crispy crust. Adjust the baking time depending on the size and thickness of the calzone, aiming for a golden-brown colour.

•    Neapolitan Calzone, with its unique charm and timeless appeal, offers a delightful culinary experience beyond the realm of pizza. From the importance of high-quality dough to the balance of flavours and textures in its classic fillings, every element contributes to its exquisite allure. Whether enjoying traditional variations or exploring creative adaptations, Neapolitan calzone never fails to captivate the taste buds. I encourage readers to embrace this culinary gem, savour its versatility, and indulge in the art of making and savouring Neapolitan calzone.

Italian Calzone Recipe

Ingredients:  

For the Dough:

•    3 1/2 cups Italian "00" flour (or all-purpose flour)

•    2 1/4 teaspoons active dry yeast

•    1 teaspoon of salt

•    1 1/4 cups of lukewarm water

•    1 tablespoon of olive oil

For the Filling:

•    8 ounces of fresh mozzarella cheese, shredded or sliced

•    4 ounces of ricotta cheese

•    4 ounces of sliced Italian cured meats (e.g., prosciutto, salami)

•    1/2 cup sliced bell peppers

•    1/2 cup sliced mushrooms

•    Fresh basil leaves

•    Salt and pepper to taste

For the Topping:

•    1 cup marinara sauce

•    Freshly grated Parmesan cheese

•    Fresh basil leaves

Instructions:  

•    In a mixing bowl, combine the flour, yeast, and salt. Gradually add lukewarm water and olive oil. Mix until a dough forms.

•    Transfer the dough onto a floured surface and knead for about 8–10 minutes until it becomes smooth and elastic. Shape the dough into a ball.

•    Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1–2 hours, or until it doubles in size.

•    Preheat the oven to 450°F (232°C) and place a baking stone or baking sheet in the oven to heat.

•    Punch down the risen dough and divide it into two equal portions. Roll out each portion into a circle or oval shape, about 10–12 inches in diameter.

•    On one half of each dough circle, layer the shredded mozzarella, ricotta, cured meats, bell peppers, mushrooms, and basil leaves. Sprinkle with salt and pepper.

•    Fold the other half of the dough over the filling, and tightly seal the edges by pressing and folding. Create small slits or punctures on the top to allow steam to escape.

•    Carefully transfer the calzones onto the preheated baking stone or sheet. Bake for 15–20 minutes, or until the crust is golden brown.

•    Once baked, remove the calzones from the oven and let them cool for a few minutes. Slice and serve with marinara sauce for dipping.

•    Garnish with freshly grated Parmesan cheese and additional basil leaves. 

Enjoy your homemade Neapolitan Calzone! Serve it as a delicious meal or as a delightful addition to your pizza night.