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Pizza Fritta

Serves: 6Recipe course: MainsType: PizzasMachine: MixerTotal time (min.): 120
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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.

Ingredients

Tools

Method

  1. Attach Dough Tool
  2. Add water, dried yeast and olive oil to the EasyWarm Bowl
  3. Mix with tablespoon until combined
  4. Let rest - 5 min
  5. Add italian 00 flour and fine sea salt to the EasyWarm Bowl
  6. Mix with splashguard fitted - 5 min, Speed 1
  7. Place the dough on a lightly floured work surface
  8. Shape into a ball
  9. Add olive oil to the EasyWarm Bowl
  10. Grease the appliance bowl with the oil and the return the dough to the bowl
  11. Remove Dough Tool
  12. Prove with splashguard fitted until doubled in size - 1 hr, 2
  13. Place the dough on a clean work surface and knock the air out gently
  14. Divide into 6 equal pieces
  15. Shape into balls
  16. Cover with plastic wrap
  17. Let rest - 10 min
  18. Place dough on lightly floured surface
  19. Roll out into rounds
  20. Spread with ricotta cheese
  21. Top with Neapolitan salami and fresh basil leaves
  22. Fold the dough in half to make a semicircle shape and press down on the edges to seal
  23. Line a clean plate with paper towels
  24. Add sunflower oil to a clean large saucepan
  25. Heat - 190°C
  26. Working in batches, carefully place two pizzas into the hot oil
  27. Cook - 2 min, medium-high heat
  28. Using a slotted spoon, flip the pizzas
  29. Cook - 2 min, medium-high heat
  30. Place the pizzas on the lined plate and let cool
  31. Repeat the same process with the rest
  32. Serve

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