Neapolitan deep-fried pizza . The recipes of the tradition
The fried pizza is a tasty Neapolitan specialities, and it seems that there is widespread during the critical period of the second world war, because cheaper than the classic pizza. At the time it was then considered a “alternative”; but, you know, the Neapolitans are skilled in the art to fend and, in reality, have been able to create a yummy alternative to oven-baked pizza. Follow me, and I will explain how to prepare a perfect deep-fried pizza home-made.
P.S. The brother from Emilia Romagna of neapolitan fried pizza is the “gnocco fritto”, a special deep-fried dumpling. Discover the recipe.
Recipe for 4 pieces of fried pizza
The dough for the fried pizza , as all leavened dough rich of protein flour, needs a long processing, therefore always recommend use a planetary mixer .
For the dough
- 1.1 lb grams of flour from protein pizza, with w 360
- 10,5 oz water
- 1/2 teaspoon of fresh yeast
- 1 tablespoon of olive oil
- 1 spoon of salt
For the dough the evening before mix the yeast in the water and add half dose of flour indicated. Work with the hands in a container. You must form a sort of cream.
Cover with cling film and let sit overnight at room temperature.
At the morning add the remaining flour with salt. When the dough is forming also add olive oil.
Work the dough into a planetary mixer until it becomes nice smooth and elastic.
Put the dough in a container hermetically closed or covered with cling film and leave to rise for 3 hours at room temperature.
Take the pizza dough and place it on a wooden plank giving a fold in 2.
Cover and let rise for 30 minutes.
Formed with the pasta a loaf working it very gently.
Cover with cling film for 30 minutes.
After cut the dough forming 8 balls, and let them rise again for 3 hours closed hermetically in a container in the refrigerator.
After 3 hours the dough is ready to be used.
Filling of deep-fried pizza
- 1 lb of fresh ricotta cheese
- 1/2 lb of mozzarella or fior di latte
- 4 oz of greaves of pork
- 1/2 lb of tomato sauce
- ground pepper
- oil for frying
Roll out the dough as to make a pizza.
Put a table spoon of ricotta in the middle
Add some mozzarella cut into small pieces
than greaves pork and salami
a tablespoon of tomato sauce
A pince of ground pepper
Roll out a secodn disk of dough and cove it. With your hands push around the entire pizza so as to close the two parts perfectly.
After you have closed the pizza, you have to give the classic form of the calzone , then pull very gently to stretch it a little bit .
Put the calzone into the hot oil stretching it again a little bit
Deep-fried pizza cooking
The oil temperature must be at 330°F. The cooking is fast, approximately 30/40 seconds per side. It is recommended to keep the calzone in movement during cooking, by sprinkling it with boiling oil so as to cook uniformly.
Drain the fried pizza for a few seconds, and serve it very hot