Crispy Neapolitan Fried Pizza Calzone with Ricotta and Provola Step-by-step instructions

Before you start

Before you start, make sure your pizza dough is at room temperature for easier handling. Gather all your ingredients and equipment: a large heavy-bottomed pot or Dutch oven, a deep-fry thermometer, a rolling pin, a slotted spoon, and paper towels.

Prepare the filling by mixing the ricotta and smoked provola, and slice the salami. Have a clean, floured surface ready for rolling the dough. The oil should be measured and ready to heat once the calzones are assembled.

Instructions

Assemble the Calzones

1. 1Prepare the Filling
   In a bowl, combine the ricotta and shredded smoked provola. Stir until well mixed. Slice the salami into thin strips or small pieces, then fold into the cheese mixture. Set aside.
   Look for The filling should be thick and spreadable, with bits of salami distributed throughout.
   Tip Use high-quality ricotta for the best creamy texture.
2. 2Divide and Roll the Dough
   Divide the pizza dough into two equal portions. On a lightly floured surface, roll each portion into a 6-inch round, about 1/4-inch thick.
   Look for The dough should be even and not too thin at the edges.
   Tip Keep the dough covered with a damp cloth while working with one piece at a time.
3. 3Fill and Seal the Calzones
   Place half of the filling on one half of each dough round, leaving a 1/2-inch border. Fold the other half over the filling and press the edges firmly to seal. Crimp with a fork or pinch the edges to ensure a tight seal.
   Look for The edges should be well sealed to prevent leaking during frying.
   Tip If the dough doesn't stick, lightly wet the edges with water before sealing.

The dough should be rolled into even rounds, and the filling should be thick and well-combined. The calzones should be sealed tightly with no gaps, and the edges crimped to ensure they hold together during frying. The oil should be heating as you finish assembling.

Fry to Golden Perfection

4. 4Heat the Oil
   Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven, enough to reach a depth of about 2 inches. Heat over medium-high heat until a deep-fry thermometer reads 375°F (190°C).
   Look for The oil should shimmer and a small piece of dough dropped in should sizzle immediately.
   Tip Use a thermometer to maintain a steady temperature.
5. 5Fry the Calzones
   Carefully slide one calzone into the hot oil. Fry for about 1 1/2 minutes per side, or until golden brown and puffed, turning once. The total frying time is about 3 minutes. Repeat with the second calzone.
   Look for The crust should puff up and turn deep golden brown, with cheese blistered at the edges.
   Tip Do not overcrowd the pot; fry one at a time for even cooking.

The calzones should sizzle immediately when they hit the oil, and within minutes they will puff up and turn a rich golden brown.

The air will be filled with the aroma of frying dough and melting cheese. Use a slotted spoon to turn them gently, and watch for an even color on both sides.

Drain and Serve

6. 6Drain and Serve
   Using a slotted spoon, transfer the fried calzones to a plate lined with paper towels to drain any excess oil. Let them rest for 2 minutes before serving.
   Look for The crust should be crisp and crackly, with the filling hot and melted.
   Tip Serve immediately while hot for the best texture.

The fried calzones should be drained on paper towels to remove excess oil. They will be crisp and crackly on the outside, with a slight give when pressed. Let them rest for a couple of minutes before serving to avoid burning your mouth on the molten cheese.

Common mistakes

One common mistake is not sealing the edges properly, causing the filling to leak out during frying. Another is frying at too low a temperature, which results in a greasy, heavy crust.

Overcrowding the pot can also lower the oil temperature too much. Always fry one calzone at a time and maintain the oil at 375°F. Finally, don't skip the resting time after frying — it helps the crust stay crisp and the filling to set.

How to tell it’s done

The calzones are done when they are deeply golden brown, puffed, and feel crisp to the touch. The internal temperature of the filling should be hot and the cheese fully melted.

If you have a thermometer, the center of the calzone should read at least 160°F (71°C) to ensure the filling is heated through. After frying, let them rest for 2 minutes to allow the cheese to set slightly and prevent burns from the molten filling.