Fried Pizza

In Naples (Italy) we fry literally everything! This is a traditional recipe for the Fried Pizza! I know... it has the shape of the Calzone, but, the dough that we make for the Calzone is different from the one that we make for the Pizza. This is the recipe for the original Fried Pizza, from the making of the pizza dough to the filling.

This recipe was born during the Second World War when people had difficulties in finding the sauce and ingredients to prepare the round Margherita pizza. At the time, following the WWII the wood-fired ovens were either turned off or had been destroyed. Therefore, people started frying the pizza dough because it was cheap to prepare and filled people up during that period. Over the years, the fried pizzas started to be filled with all kind of ingredients. Today, we are going to make a classic Fried Pizza with Ricotta cheese!

Ingredients for 2 Fried Pizzas

For the dough:

• 125 gr of water
• 210 gr of Flour (00)
• 7 gr of salt
• 7 gr of dry yeast (or 3 gr of fresh yeast)
• 1 tsp of sugar (if using dry yeast)

For the filling:

• 200 gr of Ricotta cheese
• 150 gr of Pancetta
• 100 gr of Parmesan cheese
• 150 gr Mozzarella
• Black Pepper as needed

For frying:

• Sunflower oil 1L
• A big pot

Start by sieving the flour.

If you are using dry yeast: add the yeast and the sugar and to the flour and mix using a wooden spoon. Add half of the water and start mixing with the wooden spoon. Continue adding the flour and mix with your hands until the dough is formed.

If you are using fresh yeast: Using your fingers, dissolve the fresh yeast into the water. Add half of the water (now with the yeast) on the flour and start mixing with the wooden spoon. Continue adding the flour and mix with your hands until the dough is formed.

Kneading the dough is one of the most important parts for this recipe.

Because we are kneading by hand, it is important to incorporate air inside the dough so the dough will result "fluffly" and full of bubbles when fried.

Start by kneading the dough in the "traditional" way, by using your palm and wrist to roll the dough. After 3-4 minutes start to incorporate the air. Take the dough and literally slam in on the table. Than take one of the sides and fold it on the opposite side. Continue with the traditional kneading for few seconds and start incorporating the air again. (If you follow the video the process is easy (and fun!) to do). Incorporate air into the dough from 8 to 10 times.

Now cover the dough with cling film and leave it at rest from15 to 30 min.

Now we need to cut the dough. Take the cling film off and cut the dough. Make a cut up to 3/4 of the dough. Open the dough and roll it (just a couple of times, do not press it!).

This step is little called "strozzatura" in italian which means "strangle it".

Follow the gif for this one. Take one side of the dough and roll it. Because this dough is for 2 pizzas we need to roll it up until half of the dough. Then, start strangling the last part that you rolled. Strangle up until the ball of dough formed comes off. Now, roll in your hands this ball of dough and you will notice that at the back of the ball there is an open space. Closed it with your fingers and the first pizza dough is ready!

Every ball of dough should weight around 220 gr. If at the end you notice that one ball is smaller than the other, you can take on piece from the back of one ball and add it at the ack of the other ball. Roll the ball again in your hands and close the back hole again.

Once the pizza dough are done, place them in a big closed container (away from each other) or on a tray in the oven (the oven must be turned off!) covered with a table cloth sprayed with fresh water. If you decide to go for the second option every 30 min check the dough because is more subject to drying. If that is the case, continue spray the table cloth with fresh water from time to time.

The dough should rise for 8 hours. Although, depending on the external temperature the dough might be ready sooner. If it`s warm outside after 4 hours the dough might be already ready, if it`s colder it takes longer. You can understand when the dough is ready when the size is almost doubled.

While the dough is rising, cut the mozzarella and squeeze it until all the water comes out. Place it into the fridge to dry.

Grate the parmesan.

Stir fry the pancetta.

Grind the black pepper.

If the ricotta has some water in it let it out.

Make sure that every ingredient has a less water as possible, this is because the water can impregnate the dough and if fried the filling can come out.

First of all, start by heating the Sunflower oil in a big pot.

Take the first ball of dough and using your finger lay it flat. Do NOT use a rolling pin, only your hands.

The size is smaller than a normal pizza.

Add the ingredients in the middle of the dough starting from the Ricotta cheese, then the mozzarella, the parmesan the pancetta and the black pepper. Fold the pizza dough.

This is IMPORTANT. To make sure that no filling comes out first close the dough with your fingers and then literally punch the external part of the dough to make sure that the pizza is completely folded and that no filling comes out.

The oil must be at around 200C

Prepare an empty plate with some paper on top to ensure that all the eft over oil that drops from the Fried Pizza is absorbed.

Take the "ears" of the dough so it can stretch before frying. Place the pizza in the oil (holding the pizza from the ears). The dough will rise during frying, make sure that you are continuously pouring oil on top of the part of the dough that is outside the oil. Wait 1 min and turn the pizza on the other side. Continue pouring the oil on top. The pizza will be ready in few minutes, when the dough outside has obtained a golden-like colour.

With your hands, with a fork, or with whatever you want, enjoy the pizza!!