Traditional Neapolitan Calzone Pizza

Step 1

Combine the bread and all-purpose flour with the sugar and dry yeast in your stand mixer bowl.

Step 2

Add the salt to the warm water, and mix to dissolve.

Step 3

Mix while adding the olive oil and water.

Step 4

Mix for several minutes until the dough becomes elastic. Add a little more water or a little more flour if needed.

Step 5

Make into a ball, and place into a large bowl greased with oil. Cover and let rise in a draft free area for at least 4 hours or until it doubles in size.

Step 6

Knead the dough for one minute and divide into four parts.

Step 7

Roll each into balls and let rise for one more hour.

Step 8

Mix the ricotta cheese with fresh grated pepper and the pecorino cheese.

Step 9

Roll out each dough into a disc, about 9 inches in diameter. Made sure the edges of the disc are flat and at least as thin as the middle part.

Step 10

Spread the ricotta on half the pizza, top with salami, and fresh mozzarella (save a few pieces for the top).

Step 11

Fold the dough in half, into a half-moon shape.

Step 12

Press the edges well together to seal. Cut a few slits on top of the calzone. Top with one tablespoon of tomato sauce, a couple of mozzarella cubes and fresh basil.

Step 13

Place in the pre-heated air-fryer at 400F for about 8 minutes, until fully cooked. Suggestion, preheat the oven with your pan inside, or air-fry the calzone on a wire tray to make sure the bottom cooks as much as the top.

Step 14

Enjoy!