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https://www.raiplay.it/programmi/esem... - Vincenzo is a 3rd generation pizza chef and today, replacing his friend Fulvio Marino, he came to the show to bring us the recipe for one of the 3 specialties of his city: the Neapolitan calzone! Ingredients for the dough: 500 g of type 0 flour 300 ml of water 3 g of brewer's yeast 10 g of salt For the seasoning: 100 g of ricotta 50 g of salami 50 g of fiordilatte 20 g of peeled tomatoes 10 g of grated pecorino Basil EVO oil Salt and pepper Leavening: Dough left to rise for 2 hours at room temperature. 200 gram loaves left to rise for 6 hours at room temperature. Cooking: 200° for 8 minutes