Pizza fritta is a hidden Neapolitan gem. It's light and crispy, filled with rich cheese and local flavors.
Course Main
Cuisine Italian, Neapolitan
Keyword Pizza Fritta
Prep Time 8 hourshours
Cook Time 5 minutesminutes
Servings 6
Calories 1100kcal
Equipment
Mixing bowl
Large pot or deep fryer
Thermometer
Metal spoon or spider strainer
Frying oil
Stand mixer (optional)
Ingredients
Pizza Fritta Dough
560gpizza flour
335mlwater
14gfine sea salt
2.8gfresh yeast
Pizza Fritta Filling
300gricotta cheese
300gfresh mozzarella
300gsalamithinly sliced
Salt and pepperto taste
Instructions
Dough
Add water, salt, and 10-20% (around 100 grams) of the flour to a mixing bowl. Dissolve the yeast in the water and gradually add the remaining flour while mixing.
Knead the dough by hand for around 15 minutes until it’s smooth and elastic. Or let it run on medium speed in a stand mixer for 10-15 minutes (depending on your mixer).
Let the dough rest covered for 15-30 minutes.
Divide the dough into 6 equal-sized dough balls of 150g each.
Place the dough balls on a baking sheet covered with a kitchen towel, or in a rising box, and let the dough ferment at room temperature (21°C / 70°F) for 8 hours.
Prepare the toppings and oil
While the dough rests, prepare your toppings: slice the salami, shred the mozzarella, and measure out the ricotta.
Fill a large pot or deep fryer with the frying oil and heat it to 170°C (340°F). Use a thermometer to monitor the temperature.
Assemble the Pizza Fritta
Roll out the dough balls into a round, even pizzas flattening them using your hands, or with a rolling pin. The pizza should be around 20 cm in diameter
Spread a portion of the ricotta, then add salami, mozzarella, and a sprinkle of salt and pepper to taste.
Fold the dough over to create a half-moon shape.
Press the edges to seal the dough. Make sure it’s 100% sealed. Otherwise, the oil will fill your pizza, and the toppings will leak, rendering the oil dirty.
Frying the Pizza Fritta
Carefully lift the pizza by grabbing each side and carefully lowering it into the hot oil.
Fry it for 2-3 minutes on each side until golden and crispy. Use the spoon to spoon oil over the pizza for an even fry.