Italian fried dough is pizza dough, deep-fried, and sprinkled with either powdered sugar, granulated sugar, and some cinnamon sugared. https://www.thrillist.com/eat/nation/fried-pizza-neapolitan-style “I have always liked pizza fritta. Season with black pepper, fold over and pinch the edges closed, taking care to leave an air pocket in the center. Test the oil … The method is straightforward: Make pizza dough using 00 flour, a super-soft, high-protein flour that’s the hallmark of true Neapolitan pizza. You can fill it with anything else you would like. While it may be difficult to determine pizza fritta’s exact origins, 22-year-old Francesca Stanziola, a Naples local who manages the bed and breakfast Museo19, believes the food is an emblem of Neapolitan pride. Naples-born Gino Sorbillo, Italy’s famed pizzaiuolo, made one for me recently explaining, “Pizza fritta comes in different shapes. He stretches a round, fills it and pulls the ends into a whimsical mimicry of the clown Pulcinello’s hat. The toppings, of course, are flexible: once you have made the base a few times and got the feel of it, you can be wonderfully inventive. Savoury vs Sweet Italian fried dough. “Whatever you fry becomes palatable,” Cinotto said. She was sitting in a plastic chair and smoking a cigarette in an alleyway outside a basso (street-level home) that she operates as a humble food stall in the historic Naples neighbourhood of Quartieri Spagnoli. When you’re in Naples be sure to have a classic wood oven baked pizza at Gino’s famed restaurant on Via dei Tribunali. Turn the heat to medium/low. https://www.delallo.com/recipes/make-fried-pizza-pizza-fritta “I'm not totally convinced about the theory that it suddenly sprung up after World War Two because there was no food around and it was easier to fry than bake. The Italian dish of pizza fritta (plural pizze fritte) originates in Southern-central Italy, and is usually made by frying a disk of pizza dough before applying toppings and serving. The secret for a perfect calzone is to make sure all the air is taken out before frying it. Combine flour, yeast and salt in a food processor. Miano wrapped the end result in paper and handed it to me. It’s called Pizza Fritta da Fernanda and the menu consists of just pizza fritta (fried pizza) in two sizes: grande (large) for €3 and piccola (small) for €2. It’s very versatile and can be filled with virtually anything: traditional “cicoli” Neapolitan salami with ricotta or provolone; mozzarella and ham; or even sautéed greens like broccoli rape. But Miano seemed more pleased about her status as a local legend. In 2018, British chef Jamie Oliver visited her to learn how to make pizza fritta himself. The money we make from it is re-invested to help fund the BBC’s international journalism. When I returned a few weeks later to see Miano again, she was sitting again in the plastic chair outside her store, this time sans cigarette. https://www.food.com/recipe/pizza-fritta-fried-pizza-dough-261602 Jun 22, 2017 The only way to arrive at Quality Italian is with an empty stomach. Spread the sauce on top of the miniature pizzas. “If you visit Naples and want to understand and appreciate its history, you have to try pizza fritta like hers.”, Pizza fritta really looks like a wartime food. She decided that she wanted to elevate pizza fritta’s image from “old-school” ingredients – like Nonna Fernanda’s pork scratchings – and created a menu dedicated to elegant variations such as crispy octopus, seared escarole and Stilton cheese. There aren’t many people like her left,” she told me. Fried pizza, a less-expensive alternative nicknamed “pizza of the people,” was filled with less expensive ingredients like pork crackling and ricotta. The recipe is the same as the pizza dough, a disc is flattened, then a topping of tomato, mozzarella, meat is laid on it, then another pizza layer is placed on top, the sides are sealed pressing the edges with fingers and it is deep-fried until crispy. Heat a medium to large soup pot over medium-low heat. Dissolve the yeast in 1 1/3 cups of warm water in a bowl, and then sift in the flour and salt. According to Cinotto, the urban, middle class in the south of the country, where pizza fritta was common, did not view fried food favourably again until the last decade. He says that’s when trendy Naples restaurants reintroduced it on their menus and photos of pizza fritta garnered attention on social media. Another piece of dough was added as a top layer. She agreed to tell me more about herself, but only after I ordered three pizza fritta from her. Now UK pizza obsessives are coming up with their own versions. But if the lines are too long to get in, which they always always are, enjoy a steaming hot pizza fritta at his small fried pizza spot just a few doors down. For any business oppurtunities: info@forcellafriedpizza.com. Finally, the concoction was flash fried in oil until the filling had melted and the outside was crisp and puffy. https://www.greatitalianchefs.com/recipes/fried-pizza-recipe Most people are familiar with the sweet Italian fried dough called Zeppole or Struffoli, This recipe is a savoury fried dough served with aperitifs especially … No money from the licence fee was used to create this website. She beamed whenever a neighbour stopped to chat or someone waved from a motorbike as they whizzed by. View image of Nonna Fernanda is considered one of Naples' best pizza fritta makers (Credit: Credit: Erika Hobart), How to make pizza like a Neapolitan master, The Italian American Table: Food, Family, and Community in New York City, View image of Although Neapolitan pizza is most often associated with Naples, fried pizza is the city’s beloved street food (Credit: Credit: Marialba.italia/Getty Images), View image of Sorbillo Esterina in the historical centre of Naples is famous for its takeaway fried pizza (Credit: Credit: Stuart Black/Alamy), View image of Modern chefs like Isabella de Cham are elevating pizza fritta from its rustic roots by using ingredients like octopus (Credit: Credit: Erika Hobart), View image of Pizza fritta originated during World War Two when locals could neither access nor afford traditional pizza (Credit: Credit: Kontrolab/Getty Images), sign up for the weekly bbc.com features newsletter. 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