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!