Ingredients
- 375g Water
- 500g Ricotta Cheese
- 150g Neapolitan Salami
- 7g Dried Yeast
- 3 tablespoons Olive Oil
- 500g Italian 00 Flour
- 5g Fine Sea Salt
- 18 Fresh Basil Leaves
- Sunflower Oil as needed
Pizza Fritta
Invented in Naples after the Second World War, pizza fritta was a quick, easy, and cheap way of making and selling pizza when many of the city’s pizza ovens had been destroyed during heavy bombing. When traditional pizza-making ingredients such as mozzarella became very expensive, Neapolitans started to fill their pizza fritta with vegetable off-cuts, cheap cured meats, and ricotta (a by-product of mozzarella), to create a deliciously deep-fried pocket of salty soft cheese, fresh basil, and spicy cured meat.
Tools
- Stove
- Plastic wrap
- Rolling pin
- Paper towels
- Chef Patissier XL
- Easywarm bowl
- Lightly floured surface
- Plate
- Large saucepan
Method
- Attach Dough Tool
- Add water, dried yeast and olive oil to the EasyWarm Bowl
- Mix with tablespoon until combined
- Let rest - 5 min
- Add italian 00 flour and fine sea salt to the EasyWarm Bowl
- Mix with splashguard fitted - 5 min, Speed 1
- Place the dough on a lightly floured work surface
- Shape into a ball
- Add olive oil to the EasyWarm Bowl
- Grease the appliance bowl with the oil and the return the dough to the bowl
- Remove Dough Tool
- Prove with splashguard fitted until doubled in size - 1 hr, 2
- Place the dough on a clean work surface and knock the air out gently
- Divide into 6 equal pieces
- Shape into balls
- Cover with plastic wrap
- Let rest - 10 min
- Place dough on lightly floured surface
- Roll out into rounds
- Spread with ricotta cheese
- Top with Neapolitan salami and fresh basil leaves
- Fold the dough in half to make a semicircle shape and press down on the edges to seal
- Line a clean plate with paper towels
- Add sunflower oil to a clean large saucepan
- Heat - 190°C
- Working in batches, carefully place two pizzas into the hot oil
- Cook - 2 min, medium-high heat
- Using a slotted spoon, flip the pizzas
- Cook - 2 min, medium-high heat
- Place the pizzas on the lined plate and let cool
- Repeat the same process with the rest
- Serve