Neapolitan Pizza Fritta

Ingredients

• 500g Tipo 00 Flour
• 325ml Lukewarm Water
• 7g Instant Dried Yeast
• 10g Fine Sea Salt
• 250g Ricotta
• 150g Provola Cheese, diced
• 100g Italian Salami, finely sliced
• 150g Canned Plum Tomatoes, crushed and well drained
• 30g Parmesan, finely grated
• Fresh Basil Leaves, torn
• Black Pepper, to taste
• Vegetable Oil, for deep-frying
• Semolina or Flour, for dusting

Instructions

1. Combine the flour and yeast in a large bowl, then gradually add the water and mix until a rough dough forms.
2. Add the salt and knead for 8–10 minutes until the dough is smooth, soft, and elastic.
3. Cover and leave to rise at room temperature for about 2 hours, or until doubled in size.
4. Divide the dough into four equal balls, cover, and leave to rest for another 30 minutes.
5. Meanwhile, combine the ricotta, provola, salami, Parmesan, and a generous grinding of black pepper in a bowl.
6. Gently flatten one dough ball into a round approximately 20cm across, keeping the centre slightly thicker than you would for a baked pizza.
7. Spoon a little crushed tomato onto one half of the dough, leaving a clean border around the edge.
8. Add a quarter of the ricotta mixture and a few torn basil leaves.
9. Fold the other half of the dough over the filling to form a half-moon and firmly pinch the edges together to seal, making sure no filling can escape.
10. Repeat with the remaining dough and filling.
11. Heat the vegetable oil in a deep, heavy-based pan to 175°C.
12. Carefully lower one pizza into the hot oil and fry for 2–3 minutes on each side, turning carefully, until deeply golden, puffed, and crisp.
13. Transfer to a wire rack or kitchen paper to drain briefly, then repeat with the remaining pizzas.
14. Leave to cool for a few minutes before serving, as the filling will be extremely hot.

instructions_source: editorial-classic