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The Night and Day Calzone at Don Antonio by Starita
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The elements of Neapolitan pizza dough: water, yeast, flour, and salt.
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Yeast is added to the mixer.
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Followed by water. For the record, it's not imported from Naples.
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Caputo flour.
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Salt.
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Mix.
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The dough will spend 20 minutes in the mixer.
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Once mixed, the dough is apportioned to make individual pizzas and allowed to proof.
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Ricotta cheese.
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Baked Italian ham.
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Caporuscio folds the dough over the ham and cheese creating a pocket. He will poke a hole in the top to stop it from becoming completely inflated while cooking.
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San Marzano tomatos.
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Basil.
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Pecorino Romano cheese.
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Homemade fiore di latte.
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Lashings of olive oil.
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Into the oven.
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