Calzone napoletano: ricetta di Salvatore Salvo


Hi, I’m Salvatore Salvo. Together with
Francesco, I lead the pizzeria “Francesco e Salvatore Salvo”
in San Giorgio a Cremano. We’re showing you today how to make
a baked filling, our traditional pizza. The ingredients for the dough are: water –
for a liter of water, we’re adding a kilogram and a half flour,
divided by 50% between an all-purpose flour and a pastry flour
for pizza. We’re then adding 50 gr of salt and a gram of yeast each liter of water.
We’re starting from the water. We have a liter of tap water, fresh. We’re adding
it in a mixing bowl in which we’re later adding the gram of yeast for the leavening.
We’re melting the yeast in the water
and starting adding flour. My tip is to always add both
flours, one at a time, to let them mix together.
After adding half of the flour, we’re adding the salt as well.
Salt must never be added together with the yeast, as the pressure of the
weight of salt on the yeast would crush the cells, inhibiting
the action of the yeast itself. I prefer to use an artisanal salt
from Trapani, which is coarser in the grind and, mostly, richer in some
essential elements like magnesium, that strenghten further the structure
of the dough. We’re kneading by well pressing the dough that
is progressively creating so to avoid the creation of clumps.
As it starts to become a dough, meaning it starts to
acquire a certain consistency, we can take it out of the mixing bowl
and spread it on a marble counter to finish working it.
Once the dough is on the marble counter, we can go on kneading it
and turning it on itself, trying to add the last part of the flour as well.
We’re kneading it with a certain energy, without breaking it though,
so that in this phase it can already acquire what it’s going
to be the elasticity of the dough. The dough should turn out soft, but elastic
at the same time. It will be just normal to feel it slightly sticky when adding the
flour. As we’ll add the last part of flour, we’ll feel it well smooth and elastic.
The important part is to work the dough with the palms of the hands, without
using too much energy in the dough to avoid damaging or tearing the structure we’re creating. We can now
let it stand from 16 to 18 hours at room temperature, never
in the fridge but in a cool place in our house. The important part is to cover it,
maybe putting it back in the mixing bowl where we kneaded it,
covering it with a wet cloth or a simple film, so to guarantee a product
that is both savory and very digestible. After 16/18 hours, we can
uncover our dough. We’ll obtain, more or less, this kind of consistency. A very soft
dough, with the right elasticity. From this mass, we’re cutting
the sticks. Depending on how big our pizza will be, we’re
deciding on the grams for the stick. We’re rolling
the dough up on itself, closing it in its dough.
In our pizzeria, we choose a stick of about 300 grams.
In this case, I’m showing you a dimension which is a bit
more “domestic”: 180-200 grams. We’re letting the sticks stand for
at least 7/8 hours more. We’ll find them for sure in a
softer shape than this initial one: we should be able and work it
quickly to make our pizza. We’re now moving to the ovens side,
where our dough is already done, to show you how to make a baked filling.
We’re starting from the ingredients: for the filling they are ricotta,
a Buffalo one, fiordilatte, salami tomato, basil, oil and pepper. We’re
spreading the dough stick uniformly with the hands. The Neapolitan way!
On one of the two halves, we’re adding the ricotta, spreading it
towards the outside. After creating the ricotta base,
we’re adding pepper, possibly ground at the moment. We’re using a
dark red pepper from Sarawak. Let’s add salami. This is an artisanal
product from Agerola made with local pigs. The julienne-cut fiordilatte. We’re trying to spread the dough well, then
covering the uncovered part, without ricotta and closing it on the covered side.
On the superficial part, we’re adding tomato, a basil leaf and a drizzle of oil.
Then we’re putting it in the oven. The filling is baked almost on
the outside of the oven, as being it bent on itself and containing a filling
inside, it needs a much lower temperature when compared to the usual
temperature needed to cook a Neapolitan pizza. When it starts creating
the first swellings, it means the filling starts cooking inside. Just out of the oven, I’d always add a
drizzle of oil on the back of the filling, to give it a fragrance of
extra virgin oil, as well. This is our filliing. I’m waiting for you
in San Giorgio a Cremano, in the meantime try to make it at home,
maybe trying different fillings!

74 comments

  • sghe23

    Grande, ottima spiegazione. Ma se il ripieno fosse stato provola e pomodoro, andava aggiunto anche olio (sempre all'interno) ?

    Reply
  • Anna Garofalo

    Bravissimo e spieghi molto bene , grazie dei consigli e grazie che condividi le tue belle ricette con noi . Un abbraccio dalla Germania

    Reply
  • Ascanius

    Bravo Grazie e buon natale a tutti

    Reply
  • Marc Van Masten

    sarà squisita', ma non e' troppo cotta?

    Reply
  • giampiero gasparello

    Piano di marmo?u agliu. .il tuo e acciaio

    Reply
  • giampiero gasparello

    Cmq la tua pizza e o meglio

    Reply
  • Alessandro Mignogna

    Spiegazione a capocchia sulla storia del sale e del lievito

    Reply
  • Acer Aspire Es 15

    se sarei in zona verrei volentieri a mangiare un paio di calzoni complimenti ….

    Reply
  • Loris Laurencig

    Complimenti chef!

    Reply
  • همام العراقي

    grande…… Grazie

    Reply
  • Portnovi Models

    Signori che spettacolo!!!…
    È possibile avere il civico della pizzeria?

    Reply
  • همام العراقي

    Grande

    Reply
  • LeBonheur16

    bella pizza, come sempre. ci sono stata li in luglio tutto è deliziose..vorrei venire ancora a San Giorgio a Cremano😊😋😋

    Reply
  • Davide Toselli

    ottima spiegazione.. io per alimentazione personale evito le farine 0 e 00 uso la 1 e la 2.. posso considerarle buone e con le stesse proporzioni secondo te?

    Reply
  • Sognare di essere Napoletano

    Si ma io quando faccio un calzone mica misuro le quantità haha non è un dolce LOL vabbè tutti fenomeni siete ora

    Reply
  • Zio Fanale

    La bellezza e bontà delle eccellenze italiane. Complimenti

    Reply
  • sara Caruso

    Bene

    Reply
  • Mario Scarcella

    Preferisco la ricetta di Domenico Mimmo

    Reply
  • struttobeso

    uno dei migliori tutorial sull'argomento calzone artigianale

    Reply
  • Flavio Garelli

    magari con farine migliori..veniva ancora piu buono..!!🤙🏼

    Reply
  • Salerno 2533

    Grazie per la ricetta, iscritto!

    Reply
  • Pacho

    Il sale è NaCl e basta, semplice e fottuto cloruro di sodio

    Reply
  • Massimo Sgambato

    Salve… nel video si dice "niente frigo"…. mentre ho letto in giro che la maturazione in frigo conferisce una maggiore elasticità e un miglior sapore… non è così?

    Reply
  • Massimo Sgambato

    ps complimenti per la qualità del video

    Reply
  • antonio sasso

    Sei bravo salvo. Complimenti. Che fame.

    Reply
  • Gino Tricarico

    Il pepe rosso di che?,,,,ma per favore

    Reply
  • maria H

    belissimo

    Reply
  • Pierluigi Pollastri

    Bravissimo

    Reply
  • asino che raglia

    bravo! qualcuno che ha capito che il pomodoro va messo solo fuori!!! non è questione di gusto se lo metti dentro la pizza si smoscia!

    Reply
  • Tanja Amati

    L' impasto va fatto riposare in frigo o a temperatura ambiente?

    Reply
  • Antonio Decurtis

    una bontà cimplimenti

    Reply
  • kristian mosele

    ti ringrazio per la bella dimostrazione

    Reply
  • JoeisCooking

    Thank you for the English subtitles. It looks beautiful!

    Reply
  • Kolay Doğal Yemek Tarifleri

    I'm a subscriber. Thank you very much you are super

    Reply
  • Giuseppe Cacciuolo

    bravissimo quello e il calzone Napoletano quello che a l interno viene distribuito da tutte le parti bravo

    Reply
  • Chef Nunzio

    bravo like per te iscritto

    Reply
  • susan frye

    I love him

    Reply
  • uniqueflowsnake

    I really appreciate the added explanation of salt interacts with yeast. molto bene. grazie

    Reply
  • pod4477

    During the final 7-8 rise/stand as divided dough balls, is it best to cover them with a damp towel? Should they be left uncovered? Thank you.

    Reply
  • gingerginger999

    The filling of the calzone looked perfect, the dough on top was a mess

    Reply
  • Auwy

    Bravo usi il sale e le farine come usavi per le pizze la mozzarella del caseificio Golino-Bellopede oggi fallito grazie alle forze dell’ordine che lo hanno chiuso perché usava la soda caustica nella mozzarella .
    Sei ridicolo, ti conosco da quando con te e tuo fratello c’era anche Ciro l’unico fra voi tre conosceva veramente la ricetta dell’impatto per la pizza
    Ritornate ad essere umili

    Reply
  • BloozeDaddy

    clearly a pizza genius

    Reply
  • Riccardo Mariani

    MASTERCLASS. Complimenti!

    Reply
  • Zanzarologi Uniti

    Scambiare la pressione osmotica con la pressione “del peso” è qualcosa da analfabeti. Cazzo se leggi una cosa e non la capisci, non spiegarla ad altri.

    Reply
  • Ирина Козырькова

    А можно на русском?

    Reply
  • siro ppo

    Si sono schiacciate tutte le cellule inibite!

    Reply
  • Xozzen

    It looks incredibly, really nice guy, can't wait to try this at home!

    Reply
  • ROB MAT

    good

    Reply
  • SEBY il pescatore

    Direi il migliore ke ho visto fin ora..bravo

    Reply
  • refi

    55 d sale ?? FOLLIA

    Reply
  • Yan Saporiti

    Giustamente, se il tavolo fosse di granito, vetro, legno, ecc non andrebbe bene

    Reply
  • Sahal

    The italian guy from jojo bizarre adventure with the resturant

    Reply
  • Giorgio Cristafaro

    my boss vito is the best, look , https://www.youtube.com/watch?v=VoKrX8Y0rb8

    Reply
  • raffaele pigneri

    Scusa una curiosità: ma 55 g di sale sono più di tre g ogni etto di farina… Come fa a non risultare salato? Dove sta il segreto? Comunque complimenti perché il risultato finale sembra uno spettacolo!!

    Reply
  • Victor Flores

    Hola mi amigo le hago una consulta de levito es 1 gramo o 10 gramos en su receta aparece 1 gramo saludos desde Uruguay abrazos

    Reply
  • ASKY 24

    Salvatore !! Fai il dentista… tu ?? Fai il dentista?? La tua pizza leviga come una cartaaa smeriglio, va bene per pulire i denti

    Reply
  • Daan Hakvoort

    Haha I love this attitude of challenging people to try to imitate their mastery of the product. Knowing very well they won't get near. 5:53 those eyebrows

    Reply
  • cocinamalala

    Bravo!!! Molto bene!!!

    Reply
  • Danvil

    I wish I viewed this before I spent the entire month of May in Italy this year. I would have visited your restaurant and have been in heaven eating this culinary masterpiece. I hope to go back to Italy and want to visit all of the expert chefs that make these wonderful videos at Itali Squisita. Anyone who doesn't understand the expertise, knowledge and determination involved in creating this delicious food is missing the highest level of culinary art. Thanks for sharing your knowledge and passion for the best!

    Reply
  • eric moss

    Everyone at Italia Squisita has a different "definitive" reason for adding the salt at a completely different time. I've seen declarations that the salt must be the first thing added to the water and fully dissolved, then the yeast, and only after that is fully dissolved can the flour be added. Here, it's after half the flour is added. In others, the salt is added to the flour. French bakers I know only add the salt after all the flour has been incorporated. Everyone gets good results. So, are the doughs so different that each needs its own order of adding, or does it not really matter at all?

    Reply
  • Ники Филиппова

    Брависимо отличный рецепт приготовления ШЭФ..

    Reply
  • Nicola Orru'

    In Italiano si chiama pantalone

    Reply
  • Frank Rollerskate

    "la pressione del sale, del peso, andrebbe ad inibire l'effetto del lievito". Dovete continuare a fare i pizzaioli.

    Reply
  • GIUSEPPE ADAMO

    A San Giorgio a Cremano sono tutti bravissimi, anche a Napoli sono molto bravi.

    Reply
  • Maria Di costanzo

    Pepe di Gragnano salame di Agerola artigianale mah
    X me non e piu tradizione

    Reply
  • Krusty C

    Ma vulimm parlà de frittatine dei fratelli Salvo???? Buone da far piangere 😭😉😂

    Reply
  • Carolina Lomeli

    Thank you for the English translation.
    Love your chanel. Grazie!

    Reply
  • gianni arnoldons

    Madonna Santa che bontá! 👍 e che voglia! 👍

    Reply
  • bruxula andrews

    Uau! Mas que lindo calzone! Deve ser bem saboroso e perfumado. Obrigada pelo vídeo e receita! 🙂

    Reply
  • Maria Perrelli

    Buonaaa

    Reply
  • Sven

    OMG!!

    Reply
  • Dolce Pensiero

    fantastico ..very good

    Reply
  • Nihat Hamza

    Eniştemin lokantaları var sivas etlekmek yapıyorlar her yazda çalışırım bunlar 1 saatte ne kadar pizza yapar bilmiyorum ama 25 yaşında eleman usta sayılmaz 1 saate 268 tane etlekmek yaptı zorlanmadan pidelerde 150cm ye yakın. Sabahın 8 iydi sivas günleri içindi. Fırının tabanı sıcak olsa 400 tanede yapardı ustaymış gibi geziyor bu gavatlar.

    Reply
  • Androandroandrica Len

    where is the ham?

    Reply

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