Calzone di Prosciutto e Ricotta

Follow up to the Pizza Napoletana post! Again, I can't believe how good this came out. So good.

I used pepperoni instead of hard salami and it was great!

Don't worry if you need to cook the pizza longer than the recipe says, trust your eyes. My oven is old and I had to cook them for more like 7-8 mins to get the crust done correctly.

There are a couple of differences because of altitude. The first is to add a little more water while the dough is forming in the mixer. Otherwise, it is too dry and can't congeal into a smooth contiguous mass. Make sure to add small amounts and let the dough absorb it completely before adding more.

I have had a lot of trouble proofing yeast at altitude. I finally found a good way to do it which is to use water at a temperature of 100-110 degrees which any kitchen sink faucet can produce. So don't follow the instructions in the recipe if you are cooking at altitude. Rather, mix water at 100-110 degrees with the sugar and yeast first. Gently mix the sugar and yeast into the water till the sugar dissolves. Let stand for 8-10 minutes. Then add the oil and continue the recipe.

I am going to add a little fresh cracked pepper to the ricotta cheese mixture for the calzone next time.

Pasta da Pizza (Naples-style dough)

INGREDIENTS
2 tbsp. sugar
1 tbsp. olive oil, plus more
½ tsp. active dry yeast
5 ½ cups "00" flour, preferably Caputo Pizzeria Flour
2 tbsp. kosher salt

INSTRUCTIONS
1. Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.


2. Divide dough into 4 balls; transfer to a greased 9" x 13" dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours.

Salsa di Pomodoro Fresco (Naples-style pizza sauce)

INGREDIENTS

2 (28-oz.) cans whole peeled tomatoes, packed in purée
2 tbsp. Kosher salt

INSTRUCTIONS
1. Remove each tomato from the can and reserve 3 cups of the purée. Cut the tomatoes in half and, using your fingers, remove and discard the seeds (don't rinse).

2. Place the tomatoes in a food processor and pulse until just crushed but not puréed. (Alternatively, crush the tomatoes by hand or pass them through a food mill.)

3. Transfer the tomato sauce to a bowl and stir in the reserved 3 cups of purée and salt.


Calzone di Prosciutto e Ricotta

INGREDIENTS
1 ball Naples-style pizza dough 
Fine semolina, for dusting
½ cup ricotta
1½ oz. thinly sliced cooked Italian ham, cut into ¼" strips
1½ oz. thinly sliced hard salami, cut into ¼" strips
¼ cup grated pecorino romano
⅓ cup Naples-style pizza sauce
2-3 fresh basil leaves

INSTRUCTIONS
Place a pizza stone under the broiler; heat for 30 minutes. Dust dough with semolina; roll into an 8" x 10" rectangle and transfer to a semolina-dusted pizza peel. Spread ricotta over dough, leaving a 1" border. Distribute the ham, salami, and half the pecorino over the top. Fold in half; pinch edges closed. Spread sauce over top; sprinkle with remaining pecorino, plus basil leaves. Slide calzone onto stone; broil until crust is puffed and charred in spots, 2-3 minutes. Serve hot.

1st Batch - the calzone came out great!

UPDATE: May 30th, 2013 - added pictures and caption