Fried Pizza

(a better kind of pizza)

If we decide we want to give meaning to words, you can’t really make good pizza at home. And by pizza I mean proper pizza, you know, the one invented in Napoli in the seventeen hundreds: it needs a brick oven that reaches 450° celsius (so that the dough cooks quickly and doesn’t get too crisp), very specific ingredients for the topping, and so on. Because of course, in time pizza has become literally everything, there’s even people that put kebab on it, imagine.

However, a loophole exists, and it’s what we’re doing here: fried pizza. Or well, a version of it. Fried pizza (pizza fritta) in Napoli is pretty much as popular as regular pizza, often regarded as street food. In it’s highest form, it’s a huge stuffed pizza deep fried in a big pot of oil, basically a big fried calzone. But in some different iterations, fried pizza can be miniature pizza, fried in a pan with a more reasonable amount of oil, and then topped -or not- with a simple tomato sauce and parmigiano. In a way, this is a better kind of pizza, as far as make-at-home pizzas go.

 

Special Equipment

  • stand mixer
Created with Sketch. 30 minutes to prepare the dough + 10 hours for rising + 15 minutes for frying the pizzas Created with Sketch. about 15 small fried pizzas

Ingredients

  • for the dough
  • 5 dlwater
  • 25 grsalt
  • 1.5 grfresh yeast
  • 850 grflour (50% regular flour, 50% bread flour)
  • vegetable oil for deep-frying
  • for the topping
  • 1 clove of garlic
  • 2 tablespoons ofoliveoil
  • 400 grpomodori pelati
  • parmigiano flakes

Directions

The dough recipe is the same one used by the Official Napolitan Pizza Association (intended for regular brick oven-baked pizza), and it calls for a very small amount of yeast, and as a consequence, a long rising time: this is why the dough becomes so soft and puffed up.

 

  1. Pour the water (5 dl) in the stand mixer’s bowl and add the salt (25 gr); it will melt completely.
  2. Using your fingers, melt the yeast and add 1/10 of the flour (85 gr). Mix well.
  3. Start the mixer on the lowest speed, and gradually add the rest of the flour (765 gr). Different brands of flour will absorb water differently, so you might need all of it, or less, or a bit more: experience will teach you. Continue mixing for 15 more minutes: the dough will become elastic and separate completely from the bowl. Lay it on a working surface covered with a humid cloth, and let it rise for 2 hours.
  4. Work the dough a bit, and then cut and form the dough balls, 100 gr each, and lay them, ideally, in a container with a lid, or covered with plastic foil. Let them rise for at least 8 hours.

Now is time to prepare a simple tomato sauce for the topping:

  1. Using a mixer or immersion blender, mix the pomodori pelati into a sauce (it’s much better than using regular sauce)
  2. In a small pot  on medium add the oliveoil (2 tablespoon), the clove of garlic, and once it becomes golden brown, add the tomato, plus salt and pepper to taste. Cook for 5/10 minutes.

Let’s fry the pizzas:

  1. Heat abundant natural oil (ideally at 170°) in a deep pot or wok.
  2. Stretch out the  dough balls, one at the time, into round shapes, starting from the center and pressing the air outwards; in this way the pizzas will be thinner in the center, and puffier at the edges.
  3. Add the dough to the hot oil, and cook it for about one minute on each side (or the time needed for the pizza to become golden and crispy).
  4. Top the pizzas with with a tablespoon of tomato sauce and some parmigiano and eat it while the other pizzas are frying.

You can of course eat the fried pizza without any topping (just an extra sprinkle of salt), improvise with your own choice of toppings, and even make stuffed little fried pizzas. But please, no kebab.

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