Impasto della Pizza Fritta Napoletana (Fried Pizza Dough)
Impasto della Pizza Fritta Napoletana (Fried Pizza Dough)
Equipment
- Equipment Needed
- Mixing bowls, measuring cups and spoons, skillet or deep-fryer, slotted spoon, rolling pin, paper towels.
Ingredients
- Ingredients:
- For the Dough:
- 500 g '00' flour high-protein flour
- 325 ml lukewarm water
- 10 g salt
- 0.5 g dry instant yeast
- For the Filling Optional:
- 200 g ricotta cheese
- 100 g mozzarella diced
- 50 g salami or ham chopped
- Fresh basil leaves
- For Frying:
- Olive oil or sunflower oil enough for deep-frying
Instructions
- Instructions:
- Prepare the Dough:
- In a bowl, dissolve the yeast in lukewarm water and let it sit for about 10 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture, stirring until a dough forms.
- Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
- Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Divide and Rest:
- Once risen, transfer the dough to a floured surface and divide it into 8 equal portions.
- Shape each portion into a ball, cover with a clean cloth, and let them rest for 20 minutes.
- Prepare the Filling (Optional):
- In a bowl, mix the ricotta, mozzarella, chopped salami or ham, and basil leaves. Season with a pinch of salt and pepper.
- Shape the Pizzas:
- On a lightly floured surface, flatten each dough ball into a circle about 15cm in diameter.
- If using the filling, place a spoonful on one half of the dough circle, leaving a border around the edge.
- Fold the dough over to enclose the filling, pressing the edges firmly to seal. You can crimp the edges with a fork for extra security.
- Fry the Pizzas:
- In a deep skillet or saucepan, heat the oil to 180°C (350°F). To test, drop a small piece of dough into the oil; it should sizzle and rise to the surface.
- Carefully slide one or two pizzas into the hot oil, avoiding overcrowding.
- Fry for 2-3 minutes on each side until golden brown and puffed.
- Use a slotted spoon to remove the pizzas and drain on paper towels.
- Serve:
- Enjoy the Pizza Fritta hot, either plain or with a sprinkle of grated cheese and fresh basil.
- Variations and Tips:
- Cheese Substitutes: For a different flavor, substitute mozzarella with provolone or fontina cheese.
- Vegetarian Option: Omit the meat and add sautéed spinach or mushrooms to the filling.
- Gluten-Free: Use a gluten-free flour blend suitable for yeast doughs.
- Vegan Version: Replace dairy cheeses with plant-based alternatives and ensure the dough is made without animal products.
- Baking Alternative: For a lighter version, bake the filled pizzas in a preheated oven at 220°C (430°F) for 15-20 minutes until golden.
Pizza Fritta Napoletana, or Neapolitan Fried Pizza, hails from Naples in southern Italy. This delightful street food features a crispy exterior encasing a soft, airy interior, often filled with savory ingredients. From my own personal experience, crafting this dish at home is both enjoyable and rewarding. Let me show you how I make this traditional delicacy with a friendly, step-by-step guide suitable for beginners.
Crafting the perfect dough for Pizza Fritta Napoletana requires attention to detail and adherence to traditional techniques.
Here are some key notes to consider during the dough-making process:
- Flour Selection:
- Use ’00’ flour, known for its fine texture and high protein content, which contributes to the dough’s elasticity and softness.
- Yeast Activation:
- Dissolve the yeast in lukewarm water (around 37°C or 98°F) and let it sit for about 10 minutes until frothy. This indicates that the yeast is active and ready to leaven the dough.
- Hydration Ratio:
- Maintain a water-to-flour ratio of approximately 65% (e.g., 325ml water to 500g flour) to achieve a soft and slightly sticky dough, essential for the desired texture.
- Kneading Technique:
- Knead the dough for 5-7 minutes until it becomes smooth and elastic. Proper kneading develops gluten, which provides structure and chewiness.
- Fermentation Time:
- Allow the dough to rise in a warm place until it doubles in size, typically about 1 hour. This fermentation period enhances flavor and texture.
- Dough Division and Resting:
- After the initial rise, divide the dough into equal portions (e.g., 8 pieces) and let them rest for 20 minutes. This relaxation period makes the dough easier to shape without springing back.
- Shaping the Dough:
- Gently flatten each dough ball into a circle, being careful not to deflate the air pockets that contribute to a light, airy crust.
- Oil Temperature for Frying:
- Heat the oil to 180°C (350°F). Using a thermometer ensures accuracy, as oil that’s too hot can burn the exterior while leaving the interior undercooked, and oil that’s too cool can result in greasy dough.
- Frying Duration:
- Fry each piece for 2-3 minutes per side until golden brown. Over-frying can lead to a tough crust, while under-frying may result in a doughy interior.
- Draining Excess Oil:
- After frying, place the pizzas on paper towels to absorb excess oil, ensuring a crisp, non-greasy finish.
By paying attention to these aspects, you can achieve a traditional and delicious Pizza Fritta Napoletana with the authentic taste and texture reminiscent of Naples.
Ingredients:
For the Dough:
- 500g ’00’ flour (high-protein flour)
- 325ml lukewarm water
- 10g salt
- 0.5g dry instant yeast
For the Filling (Optional):
- 200g ricotta cheese
- 100g mozzarella, diced
- 50g salami or ham, chopped
- Fresh basil leaves
For Frying:
- Olive oil or sunflower oil (enough for deep-frying)
- > Go get the must-have equipment and ingredients for making a Savory #Impasto della Pizza Fritta Napoletana (Fried Pizza Dough) now.
Instructions:
- Prepare the Dough:
- In a bowl, dissolve the yeast in lukewarm water and let it sit for about 10 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture, stirring until a dough forms.
- Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
- Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Divide and Rest:
- Once risen, transfer the dough to a floured surface and divide it into 8 equal portions.
- Shape each portion into a ball, cover with a clean cloth, and let them rest for 20 minutes.
- Prepare the Filling (Optional):
- In a bowl, mix the ricotta, mozzarella, chopped salami or ham, and basil leaves. Season with a pinch of salt and pepper.
- Shape the Pizzas:
- On a lightly floured surface, flatten each dough ball into a circle about 15cm in diameter.
- If using the filling, place a spoonful on one half of the dough circle, leaving a border around the edge.
- Fold the dough over to enclose the filling, pressing the edges firmly to seal. You can crimp the edges with a fork for extra security.
- Fry the Pizzas:
- In a deep skillet or saucepan, heat the oil to 180°C (350°F). To test, drop a small piece of dough into the oil; it should sizzle and rise to the surface.
- Carefully slide one or two pizzas into the hot oil, avoiding overcrowding.
- Fry for 2-3 minutes on each side until golden brown and puffed.
- Use a slotted spoon to remove the pizzas and drain on paper towels.
- Serve:
- Enjoy the Pizza Fritta hot, either plain or with a sprinkle of grated cheese and fresh basil.
Variations and Tips:
- Cheese Substitutes: For a different flavor, substitute mozzarella with provolone or fontina cheese.
- Vegetarian Option: Omit the meat and add sautéed spinach or mushrooms to the filling.
- Gluten-Free: Use a gluten-free flour blend suitable for yeast doughs.
- Vegan Version: Replace dairy cheeses with plant-based alternatives and ensure the dough is made without animal products.
- Baking Alternative: For a lighter version, bake the filled pizzas in a preheated oven at 220°C (430°F) for 15-20 minutes until golden.
- > Go get the must-have equipment and ingredients for making a Savory #Impasto della Pizza Fritta Napoletana (Fried Pizza Dough) now.
Additional Information:
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Rest Time: 1 hour 20 minutes
- Total Time: 3 hours 20 minutes
- Ease of Cooking: Moderate
- Servings: 8 pizzas
- Calories per Serving: Approximately 350 kcal (without filling)
- Cost of Ingredients: €10-€15
- Cuisine: Italian
- Course: Main Course or Snack
Equipment Needed:
- Mixing bowls, measuring cups and spoons, skillet or deep-fryer, slotted spoon, rolling pin, paper towels.
- > Go get the must-have equipment and ingredients for making a Savory #Impasto della Pizza Fritta Napoletana (Fried Pizza Dough) now.
Nutritional Information per Serving (without filling):
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Carbohydrates | ~60g |
| Protein | ~10g |
| Fat | ~5g |
| Saturated Fat | ~1g |
| Fiber | ~2g |
| Sodium | ~400mg |
Notes:
- The dough should be soft and slightly sticky; avoid adding too much flour during kneading.
- Ensure the oil is at the correct temperature to prevent the pizzas from becoming greasy.
- If the edges are not sealed properly, the filling may leak out during frying.
I hope this guide has made making Pizza Fritta Napoletana seem a little less daunting. Have you tried it before
Sources
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
