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Fried pizzas

Fried pizzas

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For the dough

Dissolve the yeast with the sugar in warm water and mix with the flour and oil. Put the salt and knead the dough well then leave it to rise in a warm place.

For the sauce mix all the ingredients and boil them until a thicker sauce results.

From the leavened dough we spread a sheet and cut with a glass like donuts. Fry in hot oil. While they are hot, put sauce on top and grated cheese.

Very good for dinner!

Stuffed fried pizzas

Irresistible pizzas, prepared with pizza dough and then fried and stuffed. Pure pleasure.

To make them I used Agrobass type 1 flour and the result was really perfect!
Fine and white, ground with stone, it contains both a small percentage of bran and germ. Suitable for baking and cake production.
Compared to modern grains, it contains not only a lower amount of gluten, less than 20%, but a different quality of the same. It is in fact a less tenacious and less elastic gluten, more easily digested by our intestines. Thanks to the low and different gluten content, Quarantinu Agrobass flour reduces intestinal and digestive disorders and the onset of food intolerances ➡️

The EVO oil used is from the company IL POGGIO, which brings to the table the gastronomic excellence of Val d & # 8217Orcia at the best price. A united family that has created a solid company in respect and attention to nature and its territory. Products of excellence that can be purchased directly from the website ➡️

Tomato and artichoke puree are from the Sa Marigosa company, which has been operating in the fresh fruit and vegetable sector for 30 years and then also dedicates itself to the preservation of oil products and today becomes the most important Organization of Melon and watermelon producers in Sardinia, with very high artichoke productions of different cultivars, among which stands out the Artichoke, leader of the Consorzio di Tutela del Carciofo Spinoso di Sardegna D.O.P., a guarantee for those who buy their products & # 8230 take a look at the site ➡️

Among the ingredients of the filling we find the buffalo mozzarella of Casata Campana which for me was a great discovery! High quality products, which are not found everywhere & # 8230 shipped and delivered to your home in 24 hours with all the precautions to preserve them and get them to their destination intact. You can take Campania home by connecting to the website ➡️

And to conclude in beauty we also have the anchovies rolled with capers from Pantelleria by Delicius that I would put everywhere. Products preserved in a natural and sustainable way, in fact they use only anchovies caught "by lamp" - traditional fishing boat with low impact on the ecosystem & # 8230 difficult that someone does not know Delicius but I leave the link to the site ➡️ https: //www.delicius. it /


500 gr of flour type 1 (I Agrobass)
370 ml of water
2 tablespoons EVO oil (I Il Poggio)
12 g of salt
6 gr fresh yeast

For the filling:
250 gr of tomato puree (I know Marigosa)
Buffalo mozzarella to taste (I Casata Campana)
Artichoke wedges (I Sa Marigosa)
Anchovy fillets rolled with capers (I Delicius)
EVO oil qb (I Il Poggio)
Seed oil for frying

Prepare the dough the night before, the more rest, the better.
Dissolve the yeast in lukewarm water, adding a pinch of sugar to activate it. Also add 2 tablespoons EVO oil.
Put the flour in the bowl of the planetarium, add the salt.
Pour the liquid mixture over the flours and knead with the hook in a planetary or by hand.
Grease a bowl and put the dough in it, cover with cling film and a cloth then leaven it away from temperature fluctuations, I put it in the closed oven.
Put the tomato puree in a saucepan with a little EVO oil and a pinch of salt and let it cook so that it doesn't taste raw, but without adding anything else. Let it go while you spread the pizza.
When preparing, pick up the dough, which will increase in volume, grease your hands and peel off the pieces of dough. Form a ball and place it on the floured work surface. Squeeze it with your hands, giving it the shape of a pizza, leaving the sides higher and the center thinner.
Proceed in this way until the end of the dough.
Put the tomato puree in a saucepan and heat it with a little EVO oil so that it doesn't taste raw.
Take a pot with high edges and heat the seed oil, test with a stick to see if the temperature is right: if the bubbles cluster around the stick you are ready!
Fry a maximum of 3 pizzas at a time, turning them to even out the browning, drain them on paper towels and stuff them with the tomato puree.
On some then put the buffalo mozzarella, on others the artichokes, on others the anchovies.
You will not be able to stop.

Fried Pizzas and Stuffed Fried Pizzas

Think Naples famous arancini, deep-fried balls of rice that emerge from vats of sizzling oil looking like tiny oranges and tasting like a slice of heaven. Or the torpedo shaped potato croquettes, a Neapolitan potato puree rolled in egg and flour and deep-fried until the potatoes and cheese melt in your mouth. And of course there are the Neapolitan mainstays, grown pasta, blobs of deep-fried yeast dough seasoned with salt and usually mixed with seaweed triangles of Mozzarella in Carriage or any of a number of battered vegetables such as eggplant, zucchini strips, or zucchini flowers & # 8211 fried pumpkin flowers.

But the mother of all Neapolitan fried delectables has to be the fried pizzas or fried peas as they are often called. Deep fried pieces of pizza dough topped with a simple tomato, oil and basil Sugoi and a sprinkling of mozzarella or grated Parmigiano cheese. Add some fresh basil on top and you have the colors of the Italian flag.

The earliest versions of pizzette fritte were probably served plain right out of the fryer, no sauce, no cheese. Food for some of Naples poorest residents like those who lived in the historic Bassi, tiny ground-level, one-room, windowless dwellings with little more than an entrance door for light and ventilation. Food was scarce and money even scarcer.

I & # 8217ll gladly pay you Tuesday for a hamburger today.

Fried pizzas have been perpetually linked to a Neapolitan saying that is very similar to the famous words uttered by Popeye & # 8217s chubby friend Wimpy. Perhaps he would pay, more likely he wouldn & # 8217t, but either way Wimpy would eat today.

A popular Neapolitan expression still used today it meansI eat it today and pay in eight days ″ or, ″ I & # 8217ll eat it today and pay for it in eight days. ″ In the Bassi the expression more likely meant that ″ I don & # 8217t know how I & # 8217ll pay in eight days, but for the moment my hunger problem is resolved.

Since those meager times, fried pizzas have become an art form and a staple for home cooks and chefs alike. Add a filling to the dough, a bit of ricotta, salame, mozzarella, some sauce, or what ever else your heart desires and they become another Neapolitan favorite, stuffed fried pizzas, filled fried pizzas.


For the Dough
1 kg flour
1 Cake (.6 oz) fresh yeast or one package or 2 1/4 tsp active dry yeast
1 Tbsp sugar
Salt and Pepper
Warm water

For the Sauce
1 Can Peeled Tomatoes
Extra Virgin Olive Oil

For the Filling
We chose a very simple filling of 300 grams Ricotta and 250 grams diced Salame Napoletane

Cooking Method

Prepare the dough
Pour flour onto a work surface into a big mound

Prepare the sauce
Generously coat the bottom of a small saucepan with olive oil
Heat over medium high heat until the oil just starts to sizzle
Pour in the tomatoes, add some fresh basil and stir through
Turn the heat down to medium and cover and cook about twenty minutes or until the sauce reduces by about half, stirring occasionally to break up the tomatoes

Prepare the Stuffed Fried Pizzas and Fried Pizzas
Divide the dough into two portions, one for the ribs and one for the pizzas
Roll the ripiene portion out on a floured work surface
Leaving enough room to fold the dough up over the ribs, put a tablespoon of ricotta and a sprinkling of salami on top
Slightly stretch the dough up over the filling and press the edges with your fingers
Use a round cutter to create crescent shapes & # 8211 Giuseppe & # 8217s preferred cutter & # 8211 a water-glass
Position the cutter so that the part of the cutter that is towards the fold is not covering the dough

For the fried pizzas, cut off pieces of dough and flatten them into whatever size and shape you like. Giuseppe made large, irregular shaped pizzette but you can just as easily roll the dough out and use a cutter to make small round discs.

Fried pizzas with fresh tomato and mozzarella

  • Difficulty: easy
  • Preparation: 15 minutes
  • Cooking: 40 minutes
  • Cost: low

they fried pizzas they are a very delicious dish of Neapolitan origin, which has become famous throughout Italy.

These are portions of leavened pasta fried in hot oil, seasoned with tomato puree, mozzarella cubes and a few oregano leaves. The pizzas are then heated in the hot oven to melt the mozzarella and to mix well all the aromas and flavors of the ingredients used.

They are great as an appetizer, as an aperitif and perfect for a dinner that suits the tastes of the whole family. In fact, you can enrich the pizzas with your favorite ingredients. Try them with sausages, cooked ham, anchovies, grated Parmigiano Reggiano cheese or smoked scamorza.

Ingredients for 4 people

Ingredients for leavened dough:

Seasoning ingredients:


Prepare the pizza dough: crumble the fresh yeast in a bowl and add the lukewarm water. Mix with a fork or whisk to completely dissolve the yeast in the water.

Add the flour and mix with a fork to start mixing. Add the oil and salt. Knead with your hands until you get a compact and smooth dough.

Put the dough in a bowl and cover with cling film. Leave to rise for 2 hours.

At the end of the leavening, deflate the dough and make balls of 40/50 g each. Flatten them and open them slightly with your hands so as to form small pizzas.

Cook the hot oil mixture. Then let them dry on paper towels.

Arrange the fried pizzas on a baking sheet lined with parchment paper.

Spread 1-2 tablespoons of tomato puree and mozzarella in small cubes. Sprinkle with a pinch of oregano, salt and black pepper.

Bake the pizzas in the preheated oven at 180 ° C for about 15/20 minutes or until the mozzarella is completely melted. Enjoy the still hot pizzas.

If you want to see how the street food of fried pizza was born and its evolution, check out "The history of street food: pizza".

Stuffed fried pizzas the variant that conquers everyone

To have good fried pizzas stuffed in the variant that conquers everyone is really simple. In fact, it is an easy mixture of only flour, yeast, salt, oil, sugar and with the addition of sparkling water. A soft and elastic dough that gives the pizza so much softness. So much so that it melts in your mouth from the first bite, even simple to stuff them, in any case you can indulge yourself according to your tastes or imagination.

Ingredients: doses for about sixteen pieces

  • Flour 0 for pizza 500 g
  • Cold sparkling water 300 g
  • Salt 2 teaspoons
  • Cane sugar 2 teaspoons
  • 2 tablespoons extra virgin olive oil
  • Dry yeast 6 g (or 20 g of fresh yeast)
  • Peanut seed oil for frying

To season

  • pomodoro
  • Onion
  • Garlic
  • Oregano
  • Mozzarella
  • Ricotta
  • Olive
  • Stewed endives

How to make fried pizzas

In a bowl, or in a planetarium if you own it is more convenient. Sift the flour, add the yeast and brown sugar. Operate the machine with a spiral hook and mix the ingredients.

Add half of the cold sparkling water flush, incorporate. With the machine always in motion, always add the oil flush. When it is absorbed, continue with the water, leaving a drop for the insertion of the salt.

Also add salt and the last water to work for a few minutes, the dough should cling to the hook and leave the bowl clean. It should also be soft, but not sticky. It will take at least two hours to form the loaf and leave it to rise covered in the same bowl until it doubles.

Meanwhile, prepare a sauce with oil, onion and tomato, both past and peeled are good. Also prepare the endives and cut the mozzarella into cubes. When doubling, heat the oil in a pot or frying pan enough to immerse the pizzas. As soon as it reaches temperature, take an amount similar to a ping pong ball with wet or wet hands.

Spread the dough as thin as possible and pour it into the oil, fry, browning it on both sides. Drain to remove excess oil in a fine-mesh strainer, continue with all the pizzas. Finally season with the sauce and mozzarella, with the endives and ricotta serve immediately.

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Fried pizzas - Recipes

Oh my goodness these fried pizzas are incredible!

I remember when my friend Maria from Naples used to make them as nibbles for dinner parties or even just as a treat for the family. In the space of 15 minutes there were none left! They certainly make the perfect super tasty finger food to go with a good glass of bubbly.

They are simply fried pizza dough: you make little round shapes of dough, you fry them and add a topping of your choice. Mine only had tomato sauce on top with dried oregano, fresh basil leaves and a sprinkle of Parmigiano cheese. You can add some other cheese like mozzarella or ricotta and some other topping of your choice too.

"Pizzelle" are a typical example of "la cucina povera" from Naples. In the early 19th century they used to be sold to passers-by or to the ladies of the neighborhood who would drop baskets from balconies in the streets of Naples. The seller would shout: "eat today and pay in eight days" as this was when food was scarce and many people could not afford a decent meal every day.

So, put your apron on and start making pizzelle but be warned: once you start you can’t stop eating them!


    - 300 g + 2 + ¾ cup + extra to sprinkle - 160 ml - 5.4 fl oz - 1 x 7g - 0.25 oz - 2 tbsp - 1/2 tsp
  • For the topping: - 250 ml - 8.5 fl oz - 1 tbsp - 1 - to sprinkle - 2 tsp


Put the flour, the yeast, the oil and the lukewarm water in a bowl. Mix well with a spoon then add the salt and combine well.

Sprinkle your work top with a little flour. Working with your hands or in a processor make a smooth and elastic dough. Work the dough for 10 minutes. Add extra flour if it feels too sticky or a little extra water if it is too dry.

With the dough make balls the size of a golf ball, line them up on a well greased or non- stick tray, cover them with a cloth and let them rest in a warm place until they have doubled in size. This should take about 2 hours. You can put them in the oven with the light left on, the temperature will be ideal.

Make the sauce by stir frying the garlic clove with a splash of olive oil remove the garlic, add the tomato sauce with a pinch of salt and the dried oregano. Let it simmer for 15 minutes.

When the pizzette has risen, flatten them gently with your hands leaving the edges slightly raised so you will be able to put the sauce on them when they are cooked.

Heat plenty of oil in a large pan. When the oil is hot (you can test it with a toothpick, if it sizzles it is ready) dip the dough and fry it until golden turning it on both sides so it cooks evenly.

Fish up the dough with a slotted spoon and place it on kitchen paper so any extra oil will be absorbed.

Spread the sauce on each fried dough, sprinkle with parmesan cheese and garnish with a basil leaf. You can add some other cheese instead and add olives, anchovies or anything else you fancy.


Fried pizza was born in the second postwar period, when given the period of general crisis, Neapolitan pizza was also considered almost a luxury and it was so that the brilliant Neapolitan people invented the so-called "poor sister”Of the Neapolitan pizza cooked in a wood oven. In fact, fried pizza was prepared with the "redundancies" of the traditional pizza dough and cooked by the women of Neapolitan pizza makers, for them it was a way to round off the meager income of the week, for the people a way to eat and save. In fact, the fried pizza cost much less than the one cooked in the wood oven, both for a lower consumption during cooking and for a cheaper seasoning, even originally the fried pizza was hidden and swelling during cooking allowed a filling with what was available at home. This preparation was also known as “pizza at eight”Because it was eaten immediately and paid for after eight days.

The fried pizzas sold today in Naples are certainly richer than the story tells, but the tradition remains the same, the taste unchanged and the desire to taste it I assure you that it will assail you as soon as you feel the intoxicating smell in the air . If you want to try making them at home, I assure you that my recipe is very tried and will certainly be a delicious and fun way to spend an evening with your friends, serving them something new and particularly tasty.

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Sal De Riso fried pizzas, small, delicious and light: "The makeup is all in the frying oil"

A really good dish. Sal De Riso's Fried Pizzas are a real treat. The finger food par excellence. Excellent and homemade: just as tradition dictates. Recipes handed down from mother to daughter which are then perfected by great chefs.

INGREDIENTS FOR 14 fried rice salt pizzas

  • 250 g of flour 00
  • 6 g of salt
  • 20 g of extra virgin olive oil
  • 120 g of water
  • 8 g of brewer's yeast
  • 150 g of diced buffalo mozzarella
  • 1 jar of San Marzano tomato jam and Bronte pistachios

For frying

Prepare the fried pizza dough

Sift the flour and place it in a fountain on the flat surface. In the center, create a dimple in which you will insert the yeast dissolved in the water, oil and salt.

Working first with a fork, gradually incorporate the flour and then knead all the ingredients well with your hands, thus forming small sandwiches weighing about 30 g.

Leave them to rise for 25 minutes, in a warm environment, covered with a damp cloth. After this time, using your fingers, roll out the leavened buns to form a skimmer and let them cool on a plate lined with paper towels.

Then place them on a baking tray and in the center place a spoonful of San Marzano tomato jam and Bronte pistachios and, on top, place a cube of buffalo mozzarella.

Prepare all the pizzas, bake them at 200 ° C for 5-6 minutes and then serve them immediately hot. Salvatore's advice Don't be afraid to use lard for frying: not only does it flavor the dishes, but it's also the fat that provides fewer calories than any other oil.

Salvatore's advice

Don't be afraid to use lard for frying: not only does it flavor the dishes, but it's also the fat that provides fewer calories than any other oil.


For the pizzette fritte, in a bowl, mix together the flour, salt, water, olive oil and the yeast to form a dough. Tip out onto an oiled worktop and knead for a good few minutes, until the dough is smooth and elastic. Put the dough back in the bowl, cover with a cloth and leave somewhere warm to rise for 45-60 minutes, or until doubled in size.

Preheat the oven to 190C / Fan 170C / Gas 5. Brush olive oil over the base and sides of a baking dish large enough to hold the ricotta.

Mix the ricotta with the egg, Parmesan and half of the herbs. Season with salt and pepper to taste.

Spoon the mixture into the prepared dish, spread out in an even layer, and bake for about 30 minutes, or until puffed in the middle and browning in places. Remove from the oven and keep warm.

While the ricotta is baking, cook the roasted cherry tomatoes. Mix the tomatoes with a tablespoon of olive oil, the garlic and the honey and season with salt and pepper. Spread out in a snug-fitting oven dish and roast for about 40 minutes, or until juicy and bubbling. Remove from the oven, sprinkle over the rest of the herbs, and set aside somewhere warm.

Divide the dough into four equal-sized balls. Roll out each dough ball on an oiled worktop until you have four discs about 20cm / 8in in diameter each.

Heat a large frying pan over a high heat until very hot. Add 2 tablespoons of olive oil and have some kitchen tongs at the ready. Use the tongs to carefully lower one of the dough discs into the hot oil, starting close to you and placing it away from you in case any of the oil splashes.

Use the kitchen tongs to press the center of the dough down as it bubbles up and away from the pan. Cook the first pizzette for about 1 minute, or until golden-brown.

Use the kitchen tongs to carefully flip the dough and cook the other side for about 1 minute. Remove from the pan and set aside to drain on kitchen paper. Repeat the process with the rest of the dough discs. It’s nice to scatter the cooked fries with extra salt and some dried oregano when they come out of the pan.

Serve the fried pizzas with a large spoonful of the baked ricotta and tomato. Add an optional extra dusting of Parmesan if liked.

At Last, New York Has Exceptional Fried Pizza

New York City’s flirtation with deep-fried pizza has never quite borne fruit. Sure, we’ve had places like Forcella, PizzArte, and Don Antonio, but they offered the fabled Neapolitan montanara mainly as an afterthought. Now, along comes a place where fried pizza is the heart of the menu. What’s the catch? Well, the restaurant’s menu isn’t Italian, but a mashup of Japanese and Italian elements.

Kimika - often a girl’s name in Japan, meaning “noble” - opened mid-August on the ground floor of the Nolitan, a boutique hotel at the corner of Kenmare and Elizabeth. It dangles before us an especially comfortable outdoor dining area featuring curving wicker chairs, marble tables, and discreet lighting behind a wooden fence stout enough to keep horses from escaping. Commercial vehicles noisily laboring toward the Williamsburg Bridge provide an auditory backdrop, as international tourists exiting the hotel chatter in a Babel of foreign languages.

The restaurant is the project of Erika Chou and Doron Wong, the duo behind the Thai restaurant Wayla, on nearby Forsyth Street. The executive chef is Christine Lau, who once worked at Patti Jackson’s Delaware & Hudson, a long-gone favorite of mine in Williamsburg with an upstate theme, where newly invented recipes using discordant ingredients seemed homely and historic. Like chickweed pie.

The outdoor seating is comfortable and elegant.

Back to the fried pizzas, called by their Italian name of fried pizzas ($ 19 to $ 25). The best one on the menu wads sliced ​​mortadella on top of a hot crust that gently warms the meat, sending odors of garlic and pistachio skyward. Besides the white globules of fat in the meat, lubrication is provided by squiggles of dark, sweet concentrated miso. Almost as good is the fussier summer squash pizzette, featuring raw slices of green and yellow zucchini blotched with a pesto of shiso and sunflower seeds. These feet spin through my dreams like flying saucers.

The mortadella fried pizzas

The squash fried pizzas

The fried pizzas alone are good enough to make you want to return to Kimika again and again, but there are plenty of other culinary attractions. The menu is divided into six sections, with no consistency in pluralization. Besides pizzette fritte, the sections are: small, pasta, large, and sides, plus a separate dessert menu.

To the chef’s credit, the conceptual underpinnings of each dish are kept quite simple, such that most can be described in two or three words. One example from “small” is an heirloom tomato salad ($ 15), whose description might be “tofu Caprese.” Like a lighter and less rubbery mozzarella, fresh tofu lakes the bottom of a shallow bowl, with a miniature dice of cukes and wedges of juicy heirloom tomato skating on top. The salad is lightly seasoned with fresh herbs and black sesame seeds, keeping the taste fantastically subtle.

An heirloom tomato salad has fresh tofu underneath.

The “large” section is devoted to entrees, presented with relishes rather than true sides. One stunning trompe l’oeil choice is eggplant katsu ($ 19), in which a hefty slice of skinless eggplant is crumbed and then fried to a medium brown. The cutlet delivers a crunch, and if it appeared on a TV cooking show, you’d swear it was a pork schnitzel.

What a thrilling discovery to find the interior of the eggplant cutlet nearly liquid, with the faint bitterness of long-lost love. On the side, find the mayo-dressed cabbage conventional to Japanese katsu cutlets, and a hump of caponata, the sweet Sicilian eggplant relish. Other enjoyable large dishes include thick slices of herb-stuffed Italian porchetta that have been deep-fried to concentrate the porcine flavor and a wonderful charred and sliced ​​16-ounce rib-eye steak ($ ​​48). Served with a wasabi chutney, it allows Kimika to function as a steakhouse if one orders a side dish or two, like small potatoes fried in duck fat and squished.

Eggplant katsu comes with shredded cabbage and caponata.

The most elaborately conceived item falls into the pasta category, a rice-cake lasagna ($ 19) that constitutes the most profound of the Asian and Italian mashups, though perhaps it skews more Korean than Japanese. It arrives in a gleaming casserole. Dredge around with your big spoon and find tubular rice cakes in a tart and spicy sludge that seems like cooked kimchi, the swatches of Napa cabbage crunching between your molars.

The Italian part? Crumbly pork sausage and provolone further fill out the casserole, the former adding fennel flavor, the latter unaged and hence creamy without being sharp. This dish generates a contemplative state of mind, for the ways it seems like conventional lasagna and the ways it does not, like parsing an irregular verb.

The menu explodes with possibilities, offering a maze-like set of potential paths. All roads lead to dessert, though. These tend to ramp up the idiosyncrasy of the menu, such as an ice cream sundae topped with fried chicken skin and candied chestnuts. My favorite is one of those crushed-ice concoctions that seem impossible to finish… until you do. Tiramisu kakigori ($ 12) features the usual ladyfingers and mascarpone, to which have been added cubes of bouncy chocolate mocha and the toasted soybean powder called kinako, which tastes somewhere between coffee and cocoa.

I went several times to Kimika, and always left wondering, what have I just eaten? But still, I was very happy with all of my meals. And I’ll never forget that mortadella pizza.

Video: Amazing Fried Pizza. Antonio Carluccio