Updated: Feb 28
I get it. You were thinking, "What? Pizza deep-frying? That's insane!" That's what I 1st thought when I came across this pizza, but this is actually a famous street food in Napoli.
The Italian dish of "pizza fritta" originates in Naples, and is usually made by deep-frying a pizza dough before applying toppings and serving. Alternatively, the fillings may be enclosed in a pocket of dough like a calzone, which is then fried; this is known as a panzerotti. Frying allows one to prepare a pizza without a pizza oven, for example from a street food cart where an oven is impractical. - Taken from Wiki.
My 1st couple of attempts failed to puff up; the dough ended up with a soggy and oil-soaking finish. After my 3rd successful experiment, I found the missing ingredient: baking powder. Without further ado, let's go over the recipe.
(Make three 8 inch pizza)
Active Instant Dry Yeast, 1/2 TSP
Cold Milk, 1 Cup
Unbleached All Purpose Flour, 10.125 Ounces / 287g
Rice Flour, 1/8 Cup
Japanese Panko, 1/8 Cup
Baking Powder, 1 TSP
Baking Soda, 1 TSP
Sea Salt, 1.5 TSP
Extra Virgin Olive Oil, For Greasing
Freezer Zip Lock Bags
In a bowl, combine water and yeast.
*Make sure your milk is cold, about 15 degrees celsius or 65 fahrenheit.*
Stir to dissolve the yeast. Stir, stir, stir.
Set aside for 5 minutes or until it becomes foamy.
In a large bowl, add in flour, rice flour, panko, baking powder, baking soda and salt.
Mix to combine well. Mix, mix, mix.
Create a well in the center.
Gradually, pour in the yeast mixture while still mixing with your other hand or spatula.
Combine the mixture well until it becomes a dough. You can do this by hand or a spatula.
Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 8 to 10 minutes.
The dough should be soft and slightly sticky. It should pass the window-pane test.
If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.
Lightly grease the bowl with olive oil.
Transfer the dough back into the greased bowl, cover with cling film and let sit at room temperature for 30 mins.
After 30 mins, place the dough in the fridge.
Let the dough ferment in the fridge overnight.
The next day, take the dough out from the fridge and let sit at room temperature for at least 2 hours.
Punch down to deflate the dough and transfer to a lightly floured surface.
Weigh and divide the dough into 3 equal portions.
Form each portion into balls.
At this point, you can keep the dough balls in a lightly grease freezer zip lock bags inside the fridge for up to 2 days.
*I wouldn’t recommend freezing the dough, as the dough will not puff up as much during frying.*
Visit my "making pizza at home" page for the steps in shaping.
*Brush other dough balls with olive oil and cover with a damp kitchen towel while you shape your pizza dough.*