Pizza Fritta Napoletana
Fried pizza is certainly one of the signature dishes of Neapolitan cuisine.

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Pizza Fritta Napoletana

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Ingredients

Adjust Servings:
For the dough
200 g Flour
150 ml Water
3 g Brewer's yeast
4 g Salt
10 g Extra virgin olive oil
As you like Semolina flour
For seasoning
As you like Tomato sauce
As you like Mozzarella
As you like Oregano

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Ingredients

  • For the dough

  • For seasoning

Directions

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Pizza Fritta Napoletana is certainly one of the signature dishes of Neapolitan cuisine, especially in the so-called ‘Montanara’ variant. This tasty dish was born after World War II out of necessity: the shortage of food was felt especially in poorer homes, and it was here that the idea of this simple recipe, prepared with a few ingredients including tomato and mozzarella cheese, was developed, which later became the mainstay of Neapolitan tradition.

Pizza Fritta Napoletana is simple but delicious dish to prepare for a dinner or lunch with friends. Also great to enjoy as an appetizer among friends.

To make this recipe even tastier, we have prepared small pizzettas: tasty and irresistible, they are also great to serve during an aperitif.

A little trivia: In the movie “L’oro di Napoli” directed by Vittorio De Sica, in the episode “Pizze a credito,” the beautiful Sofia Loren runs, with her husband, a take-out pizzeria where they also make delicious pizza fritta Napoletana.

Now please, discover our tips and make the perfect Pizza Fritta Napoletana with us by following the recipe.

With the given doses you get about 10 pizzettas.

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Steps

1
Done

The dough for Pizza Fritta Napoletana is identical to that of the classic Neapolitan pizza and is therefore very easy to prepare, either by hand or possibly using a kneading machine. Let's prepare it together by kneading by hand: sift the flour into a large bowl and add, crumbling it with our fingers, the brewer's yeast.

2
Done

Slowly and repeatedly pour in a bit of room temperature water, stirring with a wooden spoon. As it is absorbed pour in more. Repeat this process until you have added all the water.

3
Done

We then add the salt and extra virgin olive oil. We continue to knead vigorously.

4
Done

After that, we cover the bowl with a sheet of food-grade plastic wrap, and let it rise in a sheltered place for 30 minutes.

5
Done

After this time has elapsed, we transfer the dough to a pastry board or our work surface, and fold it over on itself, repeating the operation on all sides. Then for three or four times, we close the dough by pulling it towards us with our hands. Initially the consistency will be rather sticky.

6
Done

We put the loaf back in the bowl, cover again with plastic wrap then let it rise for another 20 minutes.

7
Done

We repeat this step two more times; the last time let it rise at room temperature for at least 3 hours.

8
Done

When our dough is ready, let's transfer it to the work surface, this time sprinkled with semolina flour, and divide it into smaller parts: let's flatten them with our fingers and give them a round or more elongated shape.

9
Done

Let's heat plenty of vegetable oil and proceed to fry our pizzas: remember that, to be cooked optimally, pizzas must be at least three-quarters covered with oil.

10
Done

Once golden brown, with the help of tongs or a skimmer let's lay them on paper towels to remove excess oil and let them cool slightly.

11
Done

We stuff our pizzette with tomato sauce, oregano (picture 11) and mozzarella (picture 12). Egg drop soup or stracciatella cheese can also be used as an alternative to mozzarella. We eat our Pizza Fritta Napoletana immediately, still hot.

Eatsitaly

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