Neapolitan Calzone
Take your pizza making game to the level and master this classic. A Neapolitan Calzone, brought to you by Gozney Brand Partner Adam Atkins.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox
- Cook Time
- 10 minutes + dough prep
Ingredients
- Serves
- 1-2 people
Equipment Needed
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Instructions
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Step 1
Open out the dough without retaining air in the crust to about 10 inches diameter.
Step 2
Place 2 dessert spoons of ricotta on one side, leaving space to seal the calzone once folded.
Step 3
Add strips of Napoli salami on top of the ricotta.
Step 4
Add mozzarella and basil.
Step 5
Fold over the empty side to form a half circle shape and fully seal the crusts.
Step 6
Once fully sealed, make sure it’s not stuck to the surface by lifting and moving it about slightly (use some flour on the work surface if needed). Pinch a small hole in the middle top of the calzone to stop it ballooning up in the oven.
Step 7
Spread the pizza sauce carefully over the top and grate on a little hard cheese and a drizzle of oil.
Step 8
Launch into the Gozney oven of choice and bake at 350°C/662°F for 3-4 minutes turning frequently to fully bake the dough and inside. Finish with a little extra hard cheese, fresh basil and a drizzle of oil. Enjoy!
