Author Topic: Neapolitan calzone  (Read 2174 times)

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Offline dellavecchia

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Neapolitan calzone
« on: June 25, 2011, 08:49:05 AM »
Can some please confirm the general construction of a NP calzone:

1. Dough opened as normal
2. Ricotta and cooked ham spread on half (plus oil, basil?)
3. Folded into half moon and edges are pressed together (?) or folded over and crimped (?)
4. Sauce spread over top with a few pieces of mozz (?)
5. Cooked in the mouth of the oven for 2-3 minutes (?)

Thank you.

John


Offline andreguidon

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Re: Neapolitan calzone
« Reply #1 on: June 25, 2011, 10:43:21 AM »
Hi John,

you got everything right, just dont crimp the dough, just press the half circles together....

watch this video @2:50 point....
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline dellavecchia

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Re: Neapolitan calzone
« Reply #2 on: June 25, 2011, 11:47:15 AM »
Thank you Andre, that was a perfect overview video and I got most of it right. Gino also says that the filling can include mushrooms, prosciutto, ham, etc. I will be giving it a try tomorrow.

Have you ever done one in your oven? You have a smaller oven like mine, and I am not sure how well cooking in the mouth will go.

John

Offline andreguidon

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Re: Neapolitan calzone
« Reply #3 on: June 25, 2011, 05:09:35 PM »
John, I have baked calzone in my oven, the secret is the folded part (where the dough is thicker) stays near the wall, and always try baking it closer to the oven door, then start spinning the calzone...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline dellavecchia

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Re: Neapolitan calzone
« Reply #4 on: June 26, 2011, 08:08:37 PM »
Andre - Thanks for the tips, my calzone came out great. I did forget one step though - put a hole or two in the top. It blew up like a balloon.

John

Offline andreguidon

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Re: Neapolitan calzone
« Reply #5 on: June 26, 2011, 09:13:42 PM »
WOW John!! that looks GREAT and DELICIOUS!! sorry i totally forgot to tell you about give it a little rip on the top....
« Last Edit: June 26, 2011, 09:16:55 PM by andreguidon »
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline RobynB

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Re: Neapolitan calzone
« Reply #6 on: June 26, 2011, 11:04:17 PM »
OMG that is spectacular!!  I want I want I want...!  Absolutely beautiful, John!

Offline dellavecchia

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Re: Neapolitan calzone
« Reply #7 on: June 27, 2011, 06:37:48 AM »
Thanks Robyn and Andre!

John

Offline first crush

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Re: Neapolitan calzone
« Reply #8 on: June 27, 2011, 10:51:06 PM »
John,

Looks fantastic.  What did you put inside?  I've been wanting to try some calzone experiments in my P60...so far the only attempts have been salvaging a pizza that wasn't cooperating coming off the peel. Did you go with a ricotta based filling?

Offline dellavecchia

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Re: Neapolitan calzone
« Reply #9 on: July 04, 2011, 02:48:53 PM »
John,

Looks fantastic.  What did you put inside?  I've been wanting to try some calzone experiments in my P60...so far the only attempts have been salvaging a pizza that wasn't cooperating coming off the peel. Did you go with a ricotta based filling?

Sorry, I just saw this post: Yes, I used ricotta that had been drained, and then whisked with a drizzle of olive oil until it was smooth and creamy. The filling was ricotta, salami and basil.

John


Offline first crush

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Re: Neapolitan calzone
« Reply #10 on: July 05, 2011, 08:54:09 PM »
Yum.  I tried one this weekend with ricotta, sausage, and balsamic onions...took inspiration from your presentation with the dab of sauce and a little mozz on top.  Turned out to be a favorite with my guests, so thanks for planting the seed!


 

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