FRIED NEAPOLITAN CALZONES with mozzarella and tomato, a delicious recipe with pizza dough, typical street food of Neapolitan cuisine, also great baked.
I prepared them for a casual dinner with friends, using a ready-made leavened pizza dough and what I had in the fridge. The fried Neapolitan calzones are one of those dishes that everyone agrees on: simple, hearty, fragrant, and irresistible just out of the oil.
This Neapolitan street food originated as a “closed” version of pizza, filled with tomato, melted mozzarella, sometimes ricotta and salami, then fried until golden and puffy. The beauty is in the frying: crispy outside, soft and moist inside, with the filling stretching with the first bite.
With the already leavened pizza dough, you go fast and the result is right, especially if you let them rest a few minutes after stuffing them. The closure should be done well, sealing the edges without leaving air, so they don’t open during frying.
If you want a lighter version, you can also bake them in the oven, but the true fried Neapolitan calzones are those made in hot oil, like in the fry shops of Naples. Perfect for an informal dinner, a night with friends, or as a hearty appetizer.
Follow me into the kitchen today there are fried Neapolitan calzones.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups flour
- 2/3 cup water
- 1/2 teaspoon salt
- 1 teaspoon fresh brewer's yeast
- tomato sauce
- 5 oz mozzarella (or provolone)
Steps
Dissolve the fresh brewer’s yeast in room temperature water.
Pour the water with the yeast into the flour, mix and start kneading.
When the dough starts to form, add the salt and work until you get a smooth and elastic ball (8-10 minutes).Form a ball, cover, and let it rise at room temperature for 2 hours, or until it doubles.
Roll out the dough on the work surface and cut with a 4-inch cutter, fill half the circle with tomato and mozzarella, leaving the edge free.
Close into a half-moon and seal well by pressing the edges (you can go over them with a fork). Place the calzones on a floured surface, cover, and let rest for 20-30 minutes.
Heat the oil to 340-350 °F.
Fry a few calzones at a time for 4-5 minutes, turning them until they are puffy and golden.Drain on absorbent paper and serve immediately, piping hot.
Bon appétit
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FRIED NEAPOLITAN CALZONES
Practical Tips
Use well-drained mozzarella or dry fiordilatte; otherwise, the filling becomes too liquid.
Don’t overfill: less is more, so the calzone cooks well and stays puffy.
Fry a few pieces at a time in deep, hot oil, turning them gently.
Let them rest for a minute before serving: the filling settles and doesn’t burn.
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FAQ FRIED NEAPOLITAN CALZONES
Can I prepare fried Neapolitan calzones in advance?
Yes, you can fill them beforehand and fry them when needed. Avoid frying them too far ahead of serving.
What cheese can I use besides mozzarella?
Ricotta, smoked provolone, or scamorza are typical and widely used alternatives.
Can they be baked in the oven?
Yes, bake in a hot oven until golden, but the result will be different from the fried version.
What is the difference between fried calzone and fried pizza?
The calzone is sealed and filled, while fried pizza can be open or folded.
