Pizza fritta, also known as fried pizza, is a popular street food that originated in Naples, Italy. It is made by taking a ball of pizza dough, flattening it into a disc, adding tomato sauce, cheese, and various toppings, folding it into a half-moon shape, and deep-frying it until it becomes crispy and golden brown. While it may not be as well-known as its baked counterpart, pizza fritta is a delicious and satisfying treat that has been enjoyed by people in Naples for centuries. Today, it can be found in many cities around the world, often served as a quick and easy snack or appetizer.
- 1/2 kg of flour
- 12 g of brewer’s yeast
- Warm water
- Salt to taste
- 2 small peeled tomatoes
- 1 clove of garlic, chopped into small pieces
- Oil to taste
- Pecorino cheese to taste
- 1 liter of oil for frying
- In a mixing bowl, combine the flour and brewer’s yeast. Add a pinch of salt and enough warm water to form a smooth and elastic dough. Knead the dough for about 10 minutes, until it becomes soft and pliable.
- Cover the dough with a clean cloth and let it rest in a warm place for at least 1 hour, or until it doubles in size.
- In a pan, heat a generous amount of oil and add the peeled tomatoes and garlic. Cook until the tomatoes break down and the garlic is fragrant. Season with salt and remove from heat.
- Once the dough has risen, divide it into small balls and flatten them into discs with a rolling pin. Place a spoonful of the tomato and garlic mixture onto one half of the disc, add some grated pecorino cheese and fold the other half over to create a half-moon shape. Press the edges together to seal.
- Heat up the oil for frying in a deep pot. Once the oil is hot, carefully add the pizza fritta to the pot and fry until golden brown on both sides.
- Remove the pizza fritta from the oil and place it on a plate lined with paper towels to remove excess oil.
- Serve hot and enjoy your delicious pizza fritta!
Your fried pizza is ready to be enjoyed!
Enjoy your meal!
For you many pizzas
grandma adele’s italian original recipes
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