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Impasto della Pizza Fritta Napoletana (Fried Pizza Dough)

Impasto della Pizza Fritta Napoletana (Fried Pizza Dough)

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Course Main Course
Cuisine Italian

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.
Keyword Impasto della Pizza Fritta Napoletana (Fried Pizza Dough)