Italian

Pizza fritta alla napoletana

Name: Pizza fritta alla napoletana recipe
Yield: 12
Cuisine: /italian
Ingredients: 1 x quantity pizza dough; Vegetable oil, for deep frying; 20.00 ml salt flakes; Buffalo mozzarella (torn), to serve; Prosciutto, to serve; Anchovies, to serve; Basil leaves, to serve; 2 tsp dry yeast; 350ml lukewarm water; 450g plain flour; 20.00 ml extra virgin olive oil; 40.00 ml extra virgin olive oil; 2 garlic cloves, thinly sliced; 1 tsp chilli flakes; 400g passata or chopped tomatoes

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by Silvia Colloca

Cook and author

Dec 02, 2022

Silvia Colloca deconstructs the classic pizza with these doughnut-shaped bites, made to be dipped and devoured.

1 x quantity pizza dough
Vegetable oil, for deep frying
1 tbs salt flakes
Buffalo mozzarella (torn), to serve
Prosciutto, to serve
Anchovies, to serve
Basil leaves, to serve

Pizza dough

2 tsp dry yeast
350ml lukewarm water
3 cups (450g) 00 or plain flour, plus extra for dusting and sprinkling
1 tbs extra virgin olive oil

Spicy marinara sauce

2 tbs extra virgin olive oil
2 garlic cloves, thinly sliced
1 tsp chilli flakes
400g passata or chopped tomatoes

Method

1.

For the pizza dough, mix the yeast and water in a bowl and set aside for 5 minutes or until foamy. Place flour in a large bowl and make a well. Pour in the yeast mixture and stir with a wooden spoon or a chopstick until well combined. Add 1 tbs salt flakes and knead lightly to incorporate. Turn dough onto a lightly floured surface and knead for 3-5 minutes or until smooth, adding a little extra flour if needed (don’t add too much flour as this is meant to be a soft, slightly sticky dough). Shape dough into a ball and place in a bowl. Drizzle oil over the top of the dough and cover with a damp tea towel. Set aside to prove at room temperature for 1 hour 30 minutes-2 hours or until almost tripled in size. You can make dough ahead of time. Knock dough down and store in an airtight container in the fridge for up to 4 days. Bring to room temperature before using.
2.

Line 2 baking trays with baking paper. Knock back pizza dough and turn onto a floured surface. Divide into 12 equal portions. Using thumbs, push a hole through the centre while widening to an 8cm-10cm doughnut. Place on prepared trays. Set aside, covered, for 30 minutes or until risen.
3.

Heat oil in a medium frypan over medium heat. Add garlic and chilli, and cook, stirring, for 45 seconds or until fragrant. Add passata and simmer for 10 minutes or until thickened slightly. Season. Set aside.
4.

Fill a large, deep frypan with enough vegetable oil to come 5cm up the side of the pan and heat over medium heat until 180°C. Cook the pizzas, in batches, for 2-3 minutes each side or until golden and cooked through. Drain on paper towel and season with salt flakes.
5.

Serve pizzas on a platter with the marinara sauce, mozzarella, prosciutto, anchovies and basil leaves alongside.