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Hi, my name's Gino Sorbillo
our family history about pizza is 3 centuries old
today I'll show you how to make the traditional Neapolitan "calzone"
Now let's make the first step of dough making
for this step I've prepared 6l of tap water
10gr of yeast
flour 00 - red quality type flour by Molino Caputo
on 6l of water we are going to use 10kg of flour
and then we have some natural "criscito" of which we use 200gr
Once the dough gets compact, we start to cut it in portions
The second step is the pizza rolling and stuffing
let's take the stuffing ingredients, usually the ricotta never misses
let's put some cheese, in this case half buffalo milk fiordilatte or a plain one
then some "salame Napoli" according to tradition
a drizzle of extra *** olive oil
As we have put salami that releases sapidity, mind not add any salt
then let's add some tomato on top
or we can leave it plain just with a drizzle of oil and some grated cheese
but in this case, according to tradition, I add some San Marzano tomato
add a fresh basil leaf wet with tomato to prevent it gets burnt
The third step is the baking in the traditional wood oven
As the stuffing ingredients must be cooked inside, we need a kind of baking that goes through, less strong, different from the traditional pizza kind of baking