Ingredients
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For the dough
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200 g Flour
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150 ml Water
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3 g Brewer's yeast
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4 g Salt
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10 g Extra virgin olive oil
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As you like Semolina flour
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For seasoning
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As you like Tomato sauce
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As you like Mozzarella
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As you like Oregano
Directions
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.
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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We then add the salt and extra virgin olive oil. We continue to knead vigorously. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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We put the loaf back in the bowl, cover again with plastic wrap then let it rise for another 20 minutes. |
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7
Done
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We repeat this step two more times; the last time let it rise at room temperature for at least 3 hours. |
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8
Done
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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. |
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9
Done
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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. |
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10
Done
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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. |
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11
Done
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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. |
