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Calzone napoletano
Dissolve the yeast in the water, mix in the flour, then the salt, and knead until smooth. Cover and rise 2 hours, then divide into two balls and rise 6 hours more, or 24 hours in the fridge.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Calzone napoletano take?
8 hr 45 min all in — 30 min prep, 15 min cook, 8 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 2 calzoni. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Oven, Baking tray.
How much salt do I put in?
The recipe lists Salt at 8 g.
What can I use instead?
Neapolitan salami → Mild salami or cooked ham. Ham makes a milder calzone, also common in Naples.
Any tips from this recipe?
Wet filling is the enemy: drain the ricotta and mozzarella well. Seal the edge by pressing and folding it over itself, like a pasty.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.