Neapolitan Pizza Fritta with Ricotta and Mozzarella | Crispy Street Food
(0)
40 min
Under an hour
Sezamo
Descoperiți autentica pizza fritta napoletană, o capodoperă a street food-ului din Napoli: aluat dospit crocant la exterior și aerat la interior, umplut generos cu ricotta cremoasă, mozzarella topită, pecorino aromat și busuioc proaspăt.
Ingredients
Preparation method
Dough preparation
In a large bowl, dissolve the dry yeast in the lukewarm water. Add the sifted flour and start kneading until the ingredients come together.
Add the sea salt and one tablespoon of extra virgin olive oil. Knead vigorously for 8-10 minutes on a lightly floured work surface until you get a smooth, elastic, and non-sticky dough.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for about 90 minutes, until it doubles in volume.
Chef's tip
For a perfectly crispy texture, it is essential to drain the mozzarella and ricotta very well before using them in the filling; excess liquid can prevent the dough from sealing properly.
If you want an extra touch of classic Neapolitan flavor, you can add a few diced pieces of Neapolitan salami or prosciutto cotto to the filling alongside the cheeses.
35 min
Under an hour
