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the recipe for calzone in the oven with classic filling

The Neapolitan calzoneknown as “baked stuffed calzone”is a typical stuffed pizza from southern italy at crescent shapedfull of ricotta cheese, neapolitan salami, milk cream, tomato sauce, parmesan or pecorino and pepper. The surface of the calzone will also be covered with tomato sauce and, if you prefer, a few pieces of fiordilatte, before baking.

The same preparation supposes a Naples different names, depending on the type of cooking: with the same procedure, in fact, you can also make fried calzone, usually called fried pizza, which differs from the Neapolitan calzone precisely for the type of cooking. So let’s see all the steps to make the original Neapolitan calzone and the fried variant.

Also try the panzerotti with tomato and mozzarella, typical street food of Puglia cuisine, or prepare these calzones with ham and cheese, also ideal for an appetizer or a buffet.


For the stuffing

Extra virgin olive oil

How to prepare the Neapolitan calzone

Dissolve the yeast in lukewarm water. Put the flour in a bowl and add the salt 1.

Stir and gradually add the water in which you dissolved the yeast 2. Knead by hand until all ingredients are combined. Continue to knead the dough on a pastry board until you get a soft and smooth dough.

Leave the dough to rise in the bowl, covered with a tea towel, in a dry place or in the turned off oven. Let rise at least 3 hours 3 or until doubled in size.

Prepare the stuffing: put the ricotta, the salami and the fiordilatte cubes, the pepper, the grated parmesan in a bowl 4 and mix until the ingredients are combined.

Divide the dough into two equal parts and knead it on a floured pastry board: roll out each part into a round sheet about 3 mm thick. Arrange the filling on half of the dough 5.

Close the calzone on itself by sealing the edges 6. Repeat the same process with the other half of the dough.

Place the stuffed calzone on a baking sheet lined with parchment paper and let rise for 30 minutes. After the necessary time, coat the surface of the calzone with the tomato sauce, using a spoon seven.

Pour a drizzle of extra virgin olive oil 8 and a handful of parmesan or pecorino, before putting it in the oven.

Bake in a static oven preheated to 220°C for 10 minutes, then lower to 180°C and continue baking for another 20 minutes. Remove the Neapolitan calzone when crusts have formed on the surface 9.

Neapolitan calzone is ready to be served ten.

Tips and variations

If you want to do the fried pizzajust follow the procedure of our recipe and, once the edges of the croissant are well sealed, fry the calzone directly in the hot oil until it is golden brown.

If you prefer, you can vary the classic salami garnish with cooked hamadd gods mushrooms in a saucepan or add the ingredients you prefer.


It is advisable to consume the Neapolitan calzone immediately after preparation. However, you can keep it for 1 day in an airtight container.

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