Fried Pizza

Name: Fried Pizza
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Manitoba flour 4 cups; Water 1.3 cups; Brewer's yeast ½ tsp; Fine salt 2 tsp; Ricotta cheese from Buffalo milk 1 ¼ cup; Provola cheese 3.5 oz; Peeled tomatoes 0.9 lb; Salami Napoli type 2.1 oz; Basil 8 leaves; Fine salt to taste; Black pepper to taste; Vegetable oil 4 ¼ cups

1848

Calories per serving

Energy Kcal 1848
Carbohydrates g 90.2
of which sugars g 7.2
Protein g 34.9
Fats g 149.7
of which saturated fat g 30.03
Fiber g 3.7
Cholesterol mg 76
Sodium mg 1688

Difficulty: Average
Prep time: 30 min
Cook time: 10 min
Makes: 4 pieces
Cost: Low
Note + 6 hours of dough rising

PRESENTATION

Among the delicacies of Neapolitan street food, along with sfogliatelle, fried pizza reigns supreme: a larger and richer version of the typical fried pizzelle! Who doesn't remember Sophia Loren in the famous cult film L'oro di Napoli frying pizzas in the alley? Simple or stuffed, in Naples, fried pizza is still served the same way, just drained from the oil and wrapped in straw paper, enjoyed while strolling through the city center. Although you won't find vendors willing to offer credit as in De Sica's humorous film, you can still taste the authentic fried pizza only in Naples. We offer you our version to enjoy this irresistible treat at home. Just prepare the classic pizza dough and fill it with a rich and flavorful filling that will win you over at the first bite. But don't forget the fundamental rule of this recipe: enjoy the fried pizza immediately, while it's still "hot"!

Also try the fun pizza croissant variant or the fried pizza strips!

INGREDIENTS

1848

Calories per serving

Ingredients for 4 pizzas: Manitoba flour 4 cups (500 g); Water 1.3 cups (320 g); Brewer's yeast ½ tsp (2 g); Fine salt 2 tsp (10 g)

for the filling: Ricotta cheese 1 ¼ cup (300 g) - from Buffalo milk; Provola cheese 3.5 oz (100 g); Peeled tomatoes 0.9 lb (200 g); Salami 2.1 oz (60 g) - Napoli type; Basil 8 leaves; Fine salt to taste; Black pepper to taste

for frying: Vegetable oil 4 ¼ cups (1.3 l)

Preparation

How to prepare Fried Pizza

To make the fried pizza, pour the sifted flour and dry yeast 1 into a stand mixer equipped with a hook (alternatively, you can use 0.25 oz of fresh yeast). Add 1/4 of the water 2 from the total amount and start the mixer. Continue adding the water little by little while the mixer runs, ensuring that the liquid is well absorbed before adding more. Once you have poured 3/4 of the total water, add the salt 3, continuing to knead.

Add the remaining water 4 gradually, and let it work until the dough is well-incorporated with the hook, forming a smooth and homogeneous mixture 5. Remove the dough from the mixer using a spatula and place it on a lightly floured surface 6.

Gently stretch it with your hands 7, then fold the edges towards the center (8-9).

Then fold the dough over itself 10 to form a spherical shape 11. Transfer the dough into a large bowl, cover with plastic wrap 12, and let it rise in the oven with the light on, at a temperature of 77-82°F, until it has tripled in volume. This will take about 3 hours.

After this time, retrieve the dough, which will have tripled, and transfer it to a lightly floured surface 13. Shape it into a loaf 14, then divide it into 4 equal parts, about 7.8 oz each 15, using a dough scraper.

Shape each piece into balls 16. Transfer the dough balls to a tray, keeping them well apart 17, cover with loosely stretched plastic wrap (so the dough can expand), and let them rise for another 3 hours in the oven with the light on. Meanwhile, prepare the filling: cut the salami and provola cheese into small cubes 18. Also, prepare the basil leaves and the ricotta: work it for a few moments with a spoon in a bowl to make it creamier.

After the 3 hours of rising, take the dough balls 19 and stretch them by hand on a lightly floured surface, creating an irregular circular disk about 12 inches in diameter 20. Now you can prepare the filling. Use 1/4 of the ingredients for each pizza, filling only half and leaving a couple of inches from the edge. Spread a layer of ricotta, then lightly crush the peeled tomatoes with a fork and pour them over the ricotta 21, seasoning with salt to taste,

then add some salami cubes 22 and provola 23. Add fragrance with the hand-torn basil leaves and pepper 24.

Fold the unfilled half of the disk over 25 to create a half-moon shape 26. Seal the edges well to prevent the filling from leaking during cooking. Once all 4 pizzas are made, you can start cooking: heat the oil in a high-sided pan, ideally reaching 340°F. Use a food thermometer to monitor the temperature. Immerse one pizza at a time 27; as it cooks, carefully spoon the hot oil over it to cover it well. Make sure to turn it gently to cook evenly and continue frying until the pizza is golden brown.

Drain the pizza with a slotted spoon 28, place it on a frying rack or absorbent paper 29 to dry the excess oil. The fried pizza is ready to enjoy hot 30!

How to store

Fried pizza is a dish to be consumed immediately. It is not recommended to store it in the refrigerator or to freeze it after cooking. You can store the pizza dough in the refrigerator for one day covered with plastic wrap or freeze it.

Tips

For the fried pizza filling, you can replace the buffalo ricotta with cow's milk ricotta, making sure to soften it with a little cream and lightly salt it.

This rich filling is quite similar to the one used to make zucchine a pullastiello, have you heard of them?

For the translation of some texts, artificial intelligence tools may have been used.