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Neapolitan FRIED PIZZA: Authentic Italian street food

Making a Neapolitan pizza fritta at home is a challenge without a pizza oven. However, a great compromise is this fried pizza recipe that will replicate the classic street food in Naples. It’s essentially a fried calzone that is meant to be eaten on the go. In this recipe, we made the two most popular versions. One is a margarita with mozzarella, tomato, and basil. The other is filled with ricotta, chunks of salami, and sharp provolone. Get CAPUTO FLOUR here: https://amzn.to/3Dg94cQ (affiliate link) Contents of this video: 0:00 - Intro 0:34 - What is Fried Pizza? 1:12 - Making the dough 1:54 - What type of Flour to use 2:40 - Kneading the dough 5:05 - Shaping the dough into balls 6:12 - Fermenting process 6:45 - Shaping the pizzas 7:55 - Filling the pizza with Salami and Cheese 8:59 - Frying the pizzas 9:37 - Filling Margherita pizza 10:11 - Tasting the pizza properly! 10:33 - Tasting Margherita 10:52 - Tasting salami and cheese pizza Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases. Makes 4 large pizzas Prep time: 12 to 18 hours Cook time: 20 minutes Ingredients: For the dough 500 grams of pizza or bread flour 320 grams of water 10 grams of salt 4 grams of yeast 1 liter of cooking oil For the Ricotta filling 150 grams of cubed salami 150 grams of sharp provolone cut into cubes 100 grams of ricotta 4 basil leaves For the Margarita 6 tablespoons of tomato passata 150 grams of fresh mozzarella 4 basil leaves Salt and pepper to taste Preparation: Mix all of the ingredients in a large bowl until the flour is completely absorbed by the dough. Let the dough rest in the bowl for an hour. Lightly flour a work surface and tip the dough out onto it. Knead the dough for roughly 10 minutes. Try to not add too much flour if it sticks. Once you have a smooth and firm dough, put it into an oiled bowl, cover it with plastic wrap and let it sit for 3 hours. After it has doubled in size, dived into 4 equal parts and then form each part into a ball. Place the balls onto an oiled tray and cover them with plastic wrap. Put them in the fridge for at least 12 hours and up to 18 hours. Take the dough out of the fridge an hour before you plan to fry them to let them come up to room temperature. In the meantime, heat up the oil in a wide pot over high heat. Bring the temperature of the oil up to 190°C or 375°F. Remove each of the dough balls and stretch them into a circle about 8 to 9 inches in diameter. To fill the pizza, put half of the ricotta, salami, provolone, and 2 basil leaves in the center of the disc of dough. Fold the dough over to create a half moon shape and seal the edges well. Carefully place the pizza into the hot oil. With a large spoon, ladle the hot oil over the top. After 45 seconds to 1 minute, turn the pizza over and repeat the process. After both sides are golden brown, remove and place on a cooling rack. Do the same with the margarita by using half of the ingredients for that filling. Let the pizzas cool for 5 minutes before eating.