Pizza Fritta
Okay this is Pizza Fritta (Deep-fried Pizza). Yes actually deep-fried pizza!
Category
Dinner
Servings
4
Prep Time
24 hours
Cook Time
30 minutes
It originated in Naples and It's still considered pizza but instead of being cooked in a high temperature pizza oven, the base is deep fried in oil before toppings are added and maybe finished off under a grill if you need to melt the toppings.
You can also use pre bought dough to reduce the cooking time.
Ingredients
500 g 00 Flour
300 ml warm water
15 g salt
1/4 teaspoon yeast
80 g taleggio *each pizza
25 g nduja *each pizza
2 thyme sprigs *each pizza
For the dough
For the toppings
Directions
For the dough
Measure 500 g of 00 flour into a bowl and 300 ml of warm water into a jug
Pour half the water in another mixing bowl and add 15 g salt
Mix well with hand to dissolve completely
Add a 1/4 teaspoon of yeast to the remaining water in the jug
Add 10% of the flour mix to the mixing bowl and incorporate completely
Then add the yeast mix in and the rest of the flour a hand full at a time
To clean your hands use some more flour and it rubs off easy
Transfer to table and discard of any bits that don't incorporate
I knead by pushing in with my palm and bringing the edge of the dough back over with my fingers, then the other hand takes over and does the same thing.
There's no real right or wrong way but you will be at it for 15 minutes
Judo chop under the ball to create a ball with nice surface
Cover with cling and a tea towel
After two hours you’re ready to shape the dough balls
You need to be conscious of the top of the dough we always want that to be on top. That's the surface that the toppings go onto.
Cut off about 125g to make sure they are all the same size. A normal pizza would be double that.
To shape the ball, form a ring with your index and thumb and push it through like a balloon expanding, use your index to push the dough into the body of the ball and then finish with your thumb
From there transfer to a air tight container.
To shape the base will take some practice but the idea is to push the air out where the toppings will go and to leave the edge untouched so that a nice airy crust forms
Cut a small hole in the base to let out the steam
Cooking the pizza
Preheat a pan with half an inch of canola oil. Once oil reaches 170 C/335 F place pizza base in slowly
Keep checking on base of pizza by gently lifting up edge. You want it cooked but not browned
Flip it over once ready and cook other side for about 30 seconds
Remove and pat dry
Preheat a grill on high
Add tomato paste to the base followed by nduja, taleggio and thyme
Cook under grill until cheese is melted
It should! Just updated it
500g 00 Flour
300ml warm water
15g salt
1/4 teaspoon salt
Should this read as 1/4 teaspoon of yeast?