Neapolitan Calzone with Ricotta, Salami and Mozzarella

What you need

• 300 ml (1 1/4 cups) lukewarm water
• 7 g (2 1/4 tsp) active dry yeast
• 400 g (3 1/4 cups) tipo 00 flour, plus extra for dusting
• 1 1/2 tsp salt
• 3 tbsp extra-virgin olive oil, plus extra for the bowl and brushing
• 250 g (9 oz) fresh mozzarella, fior di latte
• 250 g (1 cup) ricotta
• 40 g (1/2 cup) parmesan, finely grated
• 1/2 tsp black pepper, freshly ground
• 100 g (3 1/2 oz) Neapolitan salami, diced
• 100 g (3 1/2 oz) cooked ham, prosciutto cotto, diced
• 120 ml (1/2 cup) tomato passata
• 4 leaves basil

Method

Restated from the original video

1. 1

   Stir the yeast into the lukewarm water and leave until foamy, about 5 min.

2. 2

   Mix the flour and salt in a large bowl. Add the yeast water and 2 tbsp of the olive oil and stir into a rough dough.

3. 3

   Knead on a lightly floured surface until smooth and springy, 8-10 min.

4. 4

   Put the dough in an oiled bowl, turn it to coat, cover and leave in a warm spot until doubled, about 2 hours.

5. 5

   Meanwhile, dice the mozzarella and leave it in a sieve over a bowl to drain for 30 min.

6. 6

   Beat the ricotta with the parmesan and pepper until smooth, then fold in the mozzarella, salami and ham. Keep it in the fridge.

7. 7

   Heat the oven to 245 °C (475 °F) with a baking sheet inside for at least 30 min.

8. 8

   Divide the dough into 4 pieces, shape each into a ball and let them rest, covered, for 10 min.

9. 9

   Stretch or roll each ball into a round about 23 cm (9 in) across and 5 mm (1/4 in) thick.

10. 10

    Spread a quarter of the filling over one half of each round, leaving a 2 cm (3/4 in) border.

11. 11

    Fold the bare half over, press the edges together, then roll and pinch them to seal tightly.

12. 12

    Brush with the remaining olive oil, spoon a little passata over each top and cut a small steam vent.

13. 13

    Slide the calzoni onto the hot sheet, on baking paper, and bake until puffed and deep golden, 15-20 min.

14. 14

    Rest for 5 min, as the filling is very hot, then top each with a basil leaf and serve.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.