Pizza fritta

Pizza fritta, also known as 'fried pizza', is a traditional Neapolitan street food from the south of Italy in Naples, with a Bolognese twist. Topped with high quality mortadella and Parmigiano Reggiano, this is one snack you'll want to make time and time again!

Pizza fritta Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Mid

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Ingredients

• 200 g good-quality mortadella thinly sliced
• 100 g good-quality parmesan cheese, shaved
• salt and black pepper

Pizza dough

• 370 ml water, plus 35 ml
• 5 g dry yeast
• 500 g strong (00) flour
• 1 tsp honey
• 15 g olive oil
• 10 g salt
• 2 litres canola oil, for frying

Resting time: 3 hours

Instructions

1. To make the pizza fritta dough, combine 370 ml water and the dry yeast in the bowl of a stand mixer fitted with the dough hook and allow to stand for 10 minutes.
2. After 10 minutes, add the flour and honey, then mix with the dough hook for 3 minutes, or until it forms a shaggy dough. Stop the mixer and allow the dough to rest for 10 minutes before proceeding.
3. Add 35 ml water, olive oil and salt to the dough and knead until a smooth ball of dough forms. Lightly grease a large, clean mixing bowl, add the dough and cover. Rest for 90 minutes, at around 18˚C.
4. Turn your dough out and cut into 100 g pieces and shape into balls. Rest for 30 minutes.
5. After resting, flatten out the dough balls with your hands to form a circle shape. Heat the canola oil in a large, heavy-based saucepan or deep-fryer to 180˚C and fry the pizza fritta for 2 minutes per side, or until light golden brown.
6. Transfer the pizza fritta to a paper towel lined tray to absorb any excess oil, then top with mortadella, parmesan and freshly cracked black pepper to serve.

Note

• For a high-quality brand of mortadella, Federica recommends LP's or Princi brands. Italian-made Parmigiano Reggiano is recommended for use in this recipe.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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