📋 Fried Pizza
Fried dough pizza recipe is a traditional dish originating from the Neapolitan street food after War world 2. This plate is simple to make and easy to present at parties as it can be warmed up just before serving. It is a traditional recipe from Naple #yourguardianchef #pizza #italianfood #pizzarecipes #pizza
Servings 8 people
Making the dough
To activate the yeast, mix it with water. The water should be lukewarm or at room temperature. Add ½ tsp of sugar, and let it rest until it becomes foamy.
In the meantime, strain the flour along with the sugar and the salt into a bowl, ensuring they are completely mixed. Make a ‘well’ in the centre of the flour mix.
Slowly pour the yeast and water mixture in the ‘well’ of the flour and mix it with the wet ingredients gradually, using your fingers.
Once they are thoroughly mixed continue mixing the flour with your hands until the dough becomes a ball that comes away easily from the side of the bowl.
Take the dough out of the bowl and knead it on a flat surface. Shape it into a smooth ball and place it into an oiled bowl covered with a wet towel to rest. Let it rise for 6 to 8 hours.
Divide the dough into 8 balls. They should be around 60 gr each and let them rest for 30 minutes
Preparing the tomato sauce
Stir fry the garlic clove with 2 tbsp of olive oil
Add the tomato sauce and 2 leaves of basil, letting it simmer until it thickens
Frying the pizza
Flatten the balls into circles, with the centre thinner than the sides and deep fry them in hot oil (about 180 C)
Cook the pizzas for 2 minutes on each side, until the crust is golden .
Remove from the frying oil and place it on a paper kitchen towel to absorb the oil.
Frying the panzerotto/calzone
Roll flat the dough
Add 1//2 tbsp of ricotta
1 tsp of parmesan
1/2 slice of ham
Fold the dough making sure all the air is removed
Tight the edges
Fry in the oil, turning it on both sides
Lay on a paper towel to absorb the oil
- the pizza dough should rest overnight
- They can be eaten immediately (which we did) or warmed up before serving
- The secret for a perfect calzone is to make sure all the air is taken out before frying it.
Calories: 291kcal | Carbohydrates: 38g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 870mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 2.2mg | Calcium: 222mg | Iron: 2.7mg