Fried Pizza (Pizza Fritta) Recipe: A Delicious and Flavorful Italian Delight
If you’re craving a mouthwatering, crispy, and cheesy pizza, look no further than this traditional Fried Pizza (Pizza Fritta) recipe. With its golden, crunchy exterior and savory filling, this dish is perfect for a special family meal or any occasion that calls for something extraordinary. The combination of soft, pillowy dough and delicious fillings like ricotta, provola cheese, salami, and fresh basil is simply irresistible. Whether you’re a pizza lover or simply someone who enjoys deep-fried goodness, this recipe will surely become a favorite.
Fried Pizza Recipe Overview
- Recipe Name: Fried Pizza (Pizza Fritta)
- Category: Leavened Dough
- Servings: 4 Pizzas
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 500g |
| Water | 320g |
| Dry Yeast (Active Dry) | 2g |
| Fine Salt | 10g |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Ricotta Cheese | 300g |
| Provola Cheese | 100g |
| Canned Peeled Tomatoes | 200g |
| Salami (diced) | 60g |
| Fresh Basil Leaves | 8 leaves |
| Fine Salt | To taste |
| Black Pepper | To taste |
For Frying:
| Ingredient | Quantity |
|---|---|
| Seed Oil (e.g., sunflower oil) | 3 liters (for frying) |
Instructions
Step 1: Preparing the Dough
To begin making the dough for your Fried Pizza, place the sifted Manitoba flour and dry yeast into a stand mixer bowl equipped with a dough hook. Start mixing slowly, gradually adding water in a thin stream. Allow the dough hook to continue mixing until the dough starts to form a ball and becomes smooth and homogenous.
As the dough is being kneaded, you’ll notice it will start to “cling” to the hook, signaling that it has developed the proper texture. Continue mixing until the dough is smooth and elastic, about 5-7 minutes. If the dough feels too sticky, add a little more flour, but be careful not to overdo it. The dough should be slightly soft but not sticky.
Once the dough reaches the desired consistency, remove it from the mixer bowl using a dough scraper and transfer it to a lightly floured work surface. With your hands, gently stretch and fold the dough onto itself, forming a rough ball. This step helps the dough develop strength and will make it easier to handle in the next steps.
Step 2: First Proofing
Transfer the dough into a large, lightly oiled bowl and cover it tightly with plastic wrap. Leave the dough to rise in a warm place for about 1 to 1.5 hours, or until it has tripled in size. If you prefer a quicker rise, you can place the bowl in an oven with the light on to provide a warm, draft-free environment. This initial proofing will ensure that your dough is light and airy.
Step 3: Shaping the Dough
After the dough has proofed, gently punch it down to release the air. Turn the dough out onto a floured surface and divide it into 4 equal portions. Each portion should weigh around 220g. Roll each portion into a ball by tucking the edges underneath, which helps create a smooth outer surface.
Once all the dough balls are formed, transfer them onto a tray lined with parchment paper. Be sure to space them apart to avoid them sticking together as they rise further. Loosely cover the balls with plastic wrap and allow them to rest for another 3 hours. Again, place them in a warm spot (such as an oven with the light on) for optimal results.
Step 4: Preparing the Filling
While the dough is resting, prepare the filling ingredients. Start by dicing the salami into small cubes and shredding or cutting the provola cheese into small pieces.
Next, take the canned peeled tomatoes and crush them lightly with a fork. This step helps create a chunky tomato sauce that will provide a juicy, flavorful layer inside the pizza. If you prefer a smoother consistency, you can blend the tomatoes briefly. Set the crushed tomatoes aside.
Finally, pluck the basil leaves from their stems and tear them into small pieces by hand. Fresh basil adds a fragrant, herbal touch to the pizza that balances the richness of the cheese and salami.
Step 5: Assembling the Fried Pizza
Once the dough has finished resting, it’s time to assemble your Pizza Fritta. Take each dough ball and flatten it out into a round disc, about 6-8 inches in diameter. You can use your fingers or a rolling pin for this step, but be sure not to press too hard, as you want to keep some air bubbles inside the dough for a light, fluffy texture.
Once the dough is flattened, spread a layer of ricotta cheese over one half of the dough, leaving about 1 inch from the edge free of filling. Then, layer the crushed tomatoes on top of the ricotta and sprinkle some diced salami over the tomatoes. Add a few pieces of provola cheese for that delicious melty center and finish with a sprinkle of fresh basil leaves. Season with salt and black pepper to taste.
Carefully fold the other half of the dough over the filled half, creating a half-moon shape. Press the edges together to seal the pizza and prevent the filling from spilling out during frying. It’s important to seal the edges well by pinching or crimping them with your fingers.
Step 6: Frying the Pizza
Now it’s time to fry your pizzas to perfection! Heat seed oil (such as sunflower oil) in a large, deep skillet or pot. You’ll need enough oil to submerge the pizzas halfway, so use a vessel with tall sides. The ideal frying temperature is around 170°C (338°F), so be sure to use a kitchen thermometer to monitor the oil’s temperature. If you don’t have a thermometer, you can test the oil by dropping in a small piece of dough—if it sizzles and rises to the surface, the oil is ready.
Carefully lower one pizza at a time into the hot oil, being cautious not to overcrowd the pan. Use a spoon to ladle hot oil over the pizza as it fries to ensure it cooks evenly. Flip the pizza gently to ensure both sides turn golden brown and crispy.
Fry each pizza for about 3-4 minutes on each side, or until it achieves a beautiful golden color. Once fried, use a slotted spoon to remove the pizza from the oil and place it on a plate lined with paper towels or a wire rack to drain any excess oil.
Step 7: Serving
Your delicious Pizza Fritta is now ready to serve! Cut each pizza in half and serve them hot. These fried pizzas are crispy on the outside, soft and cheesy on the inside, and packed with flavor. Whether you’re enjoying them as a main course or as an appetizer, they’re sure to be a hit at the table.
Tips for Perfect Pizza Fritta:
- Dough Consistency: The key to soft and fluffy fried pizza is the right dough consistency. Be sure to knead the dough long enough to develop the gluten, but avoid overworking it, which could lead to a tough texture.
- Filling Variations: Feel free to get creative with the filling! You can swap the salami for ham or add some sautéed mushrooms for extra flavor. The possibilities are endless.
- Oil Temperature: Keeping the oil at the right temperature is crucial for achieving that crispy, golden texture. If the oil is too hot, the pizza will burn on the outside before cooking through, while too cool oil will make the pizza greasy.
- Serving Ideas: Serve these fried pizzas with a side of fresh salad or marinara dipping sauce for an added touch of flavor.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 550-600 kcal |
| Protein | 20g |
| Carbohydrates | 50g |
| Fat | 30g |
| Saturated Fat | 8g |
| Fiber | 2g |
| Sodium | 600mg |
Enjoy your Pizza Fritta and impress your friends and family with this authentic and delightful dish! Whether it’s a casual weekend treat or part of a festive meal, this fried pizza will undoubtedly make a memorable impression at any table.
