Of which 8.6 g sugars and 12.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Closed shape · Ricotta and salami filling
Allergens gluten, milk
Calzone
Ricotta, salami and mozzarella, sealed and baked
A calzone folds the dough into a half-moon. This baked version takes its cue from the Neapolitan filling of ricotta, salami and mozzarella, with tomato on the outside. It uses base B01; the closed shape needs more time in the oven. Not to be confused with a fried calzone.
Ingredients
- 275 g (9½ oz) dough from base B01, already risen
- 5 g flour, for stretching the dough
- 80 g (2¾ oz) cow's milk ricotta, well drained
- 40 g (1½ oz) fior di latte mozzarella, well drained
- 30 g (1 oz) cured Italian salami, ready to eat
- 30 g (1 oz) peeled tomatoes, no added salt, crushed
- 5 g extra-virgin olive oil
- 0.2 g ground black pepper
- 2 g fresh basil
Method
- Preheat a pizza stone or steel at 250 °C (480 °F) for 45–60 minutes, on the middle rack. A calzone needs time for the filling to heat through; don't automatically use the same top heat as for an open pizza.
- Drain the ricotta and mozzarella in the fridge while the oven preheats, in separate containers. Weigh out 80 g of ricotta and 40 g of mozzarella after draining. Gently pat the mozzarella dry.
The full method (10 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
