CALZONE NAPOLETANO : Recette complète | Spécial débutant et faite maison !

🍕Find your ideal pizza oven: https://lafrenchpizza.fr/ In this video, we'll make a calzone with a traditional Neapolitan topping. To make it, use a medium-thick flour with a W value of 270 or higher (like Caputo Pizzeria). Let it rest at room temperature (18°C/20°C) for 24 hours. It'll be cooked in an Ooni Fyra pellet oven! ★★★★ ➡️My video training course to learn Neapolitan pizza: https://www.laurenceel.com/go/formati... ➡️My book on Amazon: https://amzn.to/3R2dnig ➡️My book in ebook format: https://www.laurenceel.com/go/ebook-p... ★★★★ Ingredients for 2 pizzas: 🍕🍕 For 2 270g pieces of dough (for those with a sweet tooth!) Flour: 325g Water: 205g Salt: 9.8g Fresh baker's yeast: 0.40g Or Active dry yeast: 0.023g For 2 250g pieces of dough (perfect!) Flour: 301g Water: 190g Salt: 9g Fresh baker's yeast: 0.38g Or Active dry yeast: 0.21g ★★★★ 📝Procedure: This recipe is designed to mature for 24 hours at room temperature (19°C). 1) Mix the ingredients together, form a first ball of dough that has absorbed all the flour. 2) Rest for 20 minutes. 3) Final folds to obtain a smooth dough. 4) Rest the dough at room temperature in a tightly covered container for 20 hours. 5) Form the dough balls 4 hours before baking the pizzas. 6) Place the dough balls at room temperature in a covered container for 4 hours. 7) Bake the pizza! ★★★★ 🍅Recommended ingredients/used in the videos *🍅 Caputo Cuoco flour (special long-ripening): https://amzn.to/3pSc5aB Caputo Pizzeria flour (versatile and excellent): https://amzn.to/3svmKJO Active dry yeast: https://amzn.to/2PfxyO3 Mutti tomato sauce: https://amzn.to/3kqqJEI Fine durum wheat semolina: https://amzn.to/37Sgggk 🍴Recommended equipment/used in the videos *🍴 ✔️Beldeko dough box: https://lafrenchpizza.fr/produit/cais... ✔️Baker's horn: https://amzn.to/3krXO3d ✔️Spatula that fits: https://lafrenchpizza.fr/produit/spat... ✔️Precision scale: https://amzn.to/2ZUAEZY ✔️Refractory stone for household ovens: https://amzn.to/3bF6cbA ✔️Laser infrared thermometer: https://amzn.to/3uwEIh3 ✔️Oil cruet that doesn't spill: https://amzn.to/3sCrwW9 🔥Ooni pizza ovens used in the videos *🔥 💸Ooni Koda 12 gas: https://shrsl.com/36yd3 💸Ooni Koda 16 gas: https://lafrenchpizza.fr/go/koda16 💸Ooni Fyra (wood pellet cooking): https://shrsl.com/36ulv 💸Ooni Karu 12 (wood fire): https://lafrenchpizza.fr/go/karu12 💸Ooni Karu 16 (wood fire): https://shrsl.com/36yd6 🔥Electric pizza oven used in the videos🔥 Use code FRENCHPIZZA10 for 10% off at checkout: 💸Effeuno P134H: https://lafrenchpizza.fr/go/P134H 💸Effeuno P134HA: https://lafrenchpizza.fr/go/P134HA 🦮Which Ooni oven should you choose? Follow the guide: https://www.laurenceel.com/ooni-fours... All links are affiliated with Amazon or Ooni. If you use these links, you pay the same price and help support the channel through a small commission. Thank you! Want to know everything about pizza? https://www.laurenceel.com/ Summary: 0:00 Introduction to the Calzone Napoletano 0:37 Ingredients 1:14 Making the Dough by Hand 4:40 20 Hours of Maturation, Rounding 6:18 Preparing the Calzone Napoletano 10:22 Baking in the Ooni Fyra 11:07 Tasting 12:06 Summary, Improvements, and Ideas #calzone #oonifyra #laurenceel