Introduction
Pizza fritta, a fried pizza, is a delightful and iconic street food from Naples, Italy. Different from the "Pizzetta fritta Montanara" due to its larger size (similar to a baked calzone), pizza fritta offers a unique culinary experience. This article explores the traditional Neapolitan recipe for pizza fritta, including its history, preparation, variations, and tips for achieving a perfect, non-greasy result.
Origins and History
The pizza fritta has deep roots in Neapolitan culinary tradition. Enzo Coccia, a renowned figure in Neapolitan pizza, emphasizes its cultural and anthropological significance. Dating back to 1807, Naples had numerous "friggitorie" (fry shops) that distinguished between "pizzaiuolo" (pizza maker) and "zeppolaiolo/a" (fryer). Sophia Loren's role as a "zeppolaiola" in Vittorio De Sica's film "L’Oro di Napoli" vividly portrays this historical context.
A Food of the People
Pizza fritta emerged as a popular and affordable dish, especially after World War II. It was a quick, economical, and filling option for the working class. The ingredients were inexpensive, utilizing leftover ingredients and local produce.
The Traditional Recipe: A Step-by-Step Guide
Ingredients
The basic ingredients for pizza fritta include:
- For the Dough:
- 500g flour 0 or type 1
- 325ml water at room temperature
- 10g salt
- 3g fresh brewer's yeast
- 20ml extra virgin olive oil
- For the Traditional Filling:
- 250g ricotta cheese
- 150g smoked provola cheese
- 80g cicoli (pork cracklings)
- Black pepper to taste
- Passata di pomodoro (optional)
- Parmigiano grattugiato q.b.
Preparing the Dough
- Mixing the Dough: In a bowl or stand mixer (equipped with a dough hook), combine some flour and the yeast. Gradually add water, mixing until the dough starts to form. Add salt and olive oil, continuing to knead until you obtain a smooth and elastic dough.
- Kneading: Once the dough comes together and pulls away from the sides of the bowl, transfer it to a lightly floured surface. Knead for a few minutes until smooth.
- First Rise: Form the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise for at least 8 hours, or until doubled in size. This long fermentation is crucial for a light and airy pizza fritta.
- Dividing the Dough: After the dough has risen, divide it into 4 equal pieces (about 175g each). Shape each piece into a ball.
- Second Rise: Place the dough balls on a lightly floured surface, cover, and let them rise for another 30 minutes.
Preparing the Filling
- Ricotta Mixture: In a bowl, mix the ricotta cheese with salt, pepper, and grated Parmesan cheese (if using).
- Other Ingredients: Dice the mozzarella and salami (or other desired fillings) into small pieces.
Assembling and Frying the Pizza Fritta
- Shaping the Dough: On a lightly floured surface, use a rolling pin to flatten each dough ball into a circle about 30 cm in diameter.
- Adding the Filling: Place about 100g of the ricotta mixture in the center of each dough circle, leaving a 3 cm border. Add mozzarella, salami, and fresh basil leaves (if using). As an alternative, you can use about 60g of diced spicy salami.
- Folding and Sealing: Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, ensuring no filling escapes during frying. You can also use a fork to crimp the edges for a better seal.
- Stretching the Dough: Gently stretch the filled pizza fritta by pulling it from the ends to elongate it slightly.
- Frying: Heat a generous amount of peanut oil (or other high-smoke-point oil) in a large, deep pan to 195°C (383°F). Carefully place one pizza fritta at a time into the hot oil.
- Cooking: Fry for about 2-3 minutes per side, continuously spooning hot oil over the top to ensure even cooking and a golden-brown color.
- Draining: Remove the fried pizza from the oil and place it on a plate lined with paper towels to drain excess oil.
- Serving: Serve immediately while hot and crispy.
Variations and Creative Fillings
While the traditional recipe is cherished, pizza fritta is incredibly versatile. Feel free to experiment with different fillings based on your preferences and available ingredients.
Leggi anche: Un Viaggio nel Gusto Abruzzese
Popular Filling Options
- Classic Neapolitan: Ricotta, provola, cicoli, and black pepper.
- Modern Twists:
- Vegetables (such as sautéed broccoli rabe or eggplant) and melted cheese.
- Artisan cured meats and smoked provola.
- Seafood combinations.
- Sweet and savory combinations.
- Leftover Makeover: Use leftover cooked meats, vegetables, or cheeses from your fridge.
- Pizza fritta originale: The original pizza fritta includes two versions, one with ricotta and cicoli, and another with provola and tomato.
Other ingredients
- Mozzarella di bufala
- Scamorza affumicata
- Prosciutto cotto
- Funghi trifolati
- Verdure
- Salame piccante
- Pomodoro e provola
Tips for the Perfect Pizza Fritta
- Use the Right Oil: Choose an oil with a high smoke point, such as peanut oil or sunflower oil, to avoid burning.
- Control the Temperature: Maintain a consistent oil temperature of 195°C (383°F). If the oil is too cool, the pizza will absorb too much oil and become soggy. If it's too hot, the outside will burn before the inside is cooked.
- Remove Excess Flour: Before frying, shake off any excess flour from the pizza to prevent the oil from becoming dark and bitter.
- Seal the Edges Well: Ensure the edges of the pizza are tightly sealed to prevent the filling from escaping during frying.
- Don't Overfill: Avoid overfilling the pizza, as this can make it difficult to seal and cook properly.
- Serve Immediately: Pizza fritta is best enjoyed hot and fresh, as it tends to lose its crispness as it cools.
Pizza Fritta vs. Similar Dishes
It's important to distinguish pizza fritta from other similar dishes:
- Zeppole Salate (Savory Zeppole): While both are fried dough, zeppole have a more hydrated, almost liquid dough, while pizza fritta dough is more consistent and tenacious. Zeppole are also typically round and simply fried, without a filling.
- Montanara: Also known as "pizzella," montanara is a fried pizza base topped with tomato sauce, cheese, and basil. It is not filled like a pizza fritta.
Pizza Fritta in Modern Cuisine
Today, pizza fritta continues to be a beloved street food in Naples and beyond. It has also gained recognition in the culinary world, with the Associazione Verace Pizza Napoletana (AVPN) including pizza fritta in its official regulations. This recognition underscores the importance of preserving the authentic traditions and techniques of this iconic dish.
A Culinary Ambassador
Pizza fritta represents the resourcefulness and creativity of Neapolitan cuisine. It transforms simple ingredients into a satisfying and flavorful meal. Whether enjoyed as a quick snack or a hearty dinner, pizza fritta offers a taste of Naples that is both comforting and unforgettable.
Leggi anche: Nonna's Pizza Fritta
Leggi anche: Authentic Gluten-Free Pizza