Heat a large cast iron skillet with oil (about 1 inch deep). The money we make from it is re-invested to help fund the BBC’s international journalism. Delia's Pan-fried Pizza Amalfitan recipe. She moved quickly, using her fingers to knead dough that was made of Tipo 00 extra-fine flour, yeast, water and a pinch of salt. In 2018, British chef Jamie Oliver visited her to learn how to make pizza fritta himself. Use Gino’s excellent dough recipe or use store bought pizza dough. Another piece of dough was added as a top layer. 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Dubbed “the pizza of the people”, street vendors – including Miano’s family – sold the item to struggling customers as “a ogge a otto”, meaning they could eat it that day and pay for it eight days later. But Miano seemed more pleased about her status as a local legend. She watched as I bit into it and she asked, “Buono?” (“Good?”). Heat to a temperature of 400 degrees F. Stretch each section into a flat circle, pressing down with your palm to flatten it. “Our slogan is ‘Pizza fritta like you have never eaten it before’,” she said. https://joydellavita.com/recipe-how-to-make-pizza-fritta-fried-pizza-naples-italy Basil leaves can be added on for additional flavor onto the … https://www.food.com/recipe/pizza-fritta-fried-pizza-dough-261602 Carefully place the dough into the oil one at a time, and cook for around a minute each side until it puffs up and turns golden brown on both sides. Fried pizza, a less-expensive alternative nicknamed “pizza of the people,” was filled with less expensive ingredients like pork crackling and ricotta. When you’re in Naples be sure to have a classic wood oven baked pizza at Gino’s famed restaurant on Via dei Tribunali. “Pizza fritta really looks like a wartime food,” Cinotto said. Italians have lots of charming expressions about how fabulous fried food tastes: Fritti sono buoni anche gli zampi delle sedie,“ Fried, even chair legs are delicious” and Fritto é buono tutto, anche l’aria, “Everything is good fried, even the air,”. Neapolitan pizza is also the inspiration behind New York-style pizza, which Italian immigrants introduced to the United States in the early 20th Century. Preparation. Join more than three million BBC Travel fans by liking us on Facebook, or follow us on Twitter and Instagram. The traditional Neapolitan way to make pizza was to fry it, says Bob Granleese . “I'm not totally convinced about the theory that it suddenly sprung up after World War Two because there was no food around and it was easier to fry than bake. When most people think of Neapolitan pizza, also known as Naples-style pizza, they think of thin-crust pizza baked in a wood-fired brick oven. Prep time: 20 minutes, plus 8 hours passive, 2 cups, about 1 pound, organic “0” or pizza flour, Sunflower or other vegetable oil for frying, Gino’s suggested fillings: sheep’s milk ricotta, thinly sliced “ciccioli”-Neapolitan pork salami, diced smoked provolone cheese, diced fresh peeled tomatoes, black pepper. Drain on absorbent paper and repeat with the other three pizzas. Heat enough oil in a deep-sided skillet to cover one pizza at a time. You may also be interested in: • How to make pizza like a Neapolitan master • New York's 'real' Little Italy • Georgia's addictive cousin to pizza. There aren’t many people like her left,” she told me. Knead on a floured work surface until smooth, 10 to 12 minutes. It is also wonderful plain, served with a side of tomato sauce for dipping. But De Cham says she noticed that when she first entered the food industry, many people viewed her favourite dish as “junk food” and avoided it. When dough has risen, preheat broiler to high heat with the rack set about 6 inches below the broiler … He stretches a round, fills it and pulls the ends into a whimsical mimicry of the clown Pulcinello’s hat. Like this story? Naples-born Gino Sorbillo, Italy’s famed pizzaiuolo, made one for me recently explaining, “Pizza fritta comes in different shapes. Neapolitans in particular have a cult-like devotion to fried fare, especially pizza fritta—fried pizza. The phenomenon even made its way into Vittorio de Sica’s 1954 film L'Oro di Napoli (The Gold of Naples), which contains six chapters set in the city. One of the common filling is tomato sauce, mozzarella, … “I have always liked pizza fritta. The toppings, of course, are flexible: once you have made the base a few times and got the feel of it, you can be wonderfully inventive. ! Times were so hard that customers could even get pizza fritta on credit: called pizza-at-eight, “pizza a otto,” it was eaten on the spot but paid for eight days later. The pizza is filled with the ingredients, folded in half and fried in the hot oil. She beamed whenever a neighbour stopped to chat or someone waved from a motorbike as they whizzed by. I nodded. The dish is so highly regarded that Unesco granted it World Heritage status in 2017. Combine flour, yeast and salt in a food processor. It’s very versatile and can be filled with virtually anything: traditional “cicoli” Neapolitan salami with ricotta or provolone; mozzarella and ham; or even sautéed greens like broccoli rape. Felicity Cloake > tries deep-fried versus dry-fried… Round, called ‘montanare’ or half moon ‘calzone.” For the dough, which is the same as for classic oven pizza, Gino uses only a miniscule pinch of leavening to create chewy, never spongy, dough. If you liked this story, sign up for the weekly bbc.com features newsletter called "The Essential List". Add mozzarella, oregano, thyme, salt, pepper and a drizzle of olive oil. Once hot (test with a wooden chopstick and look for bubbles). “Fernanda is a true Neapolitan woman. By Sarah Weinberg. https://www.jamieoliver.com/recipes/bread-recipes/fried-pizza-pizza-fritta “Pizza fritta”, the lesser-known cousin of Neapolitan pizza, emerged as a result of poverty amid World War Two and was known as “the pizza of the people”. But if the lines are too long to get in, which they always always are, enjoy a steaming hot pizza fritta at his small fried pizza spot just a few doors down. Test the oil … Dissolve the yeast in 1 1/3 cups of warm water in a bowl, and then sift in the flour and salt. Let it rise for a while for the best elasticity and flavor—24 hours is ideal—and then stretch the dough by hand. The method is straightforward: Make pizza dough using 00 flour, a super-soft, high-protein flour that’s the hallmark of true Neapolitan pizza. Housewives sold it on the streets to supplement the family’s income. It emerged as a result of poverty during World War Two, when Naples suffered roughly 200 air raids by the Allies, according to Simone Cinotto, associate professor of modern history at the Università di Scienze Gastronomiche in Pollenzo, Italy, and author of The Italian American Table: Food, Family, and Community in New York City. Turn machine on and add 1/2 cup water and 2 tablespoons oil through feed tube. https://www.greatitalianchefs.com/recipes/fried-pizza-recipe He added that the technology and market for fried foods existed and was documented in Italy since well before World War Two, but that pizza fritta was likely a specific result that emerged from the crisis. Fry in hot olive oil till they are golden brown (you'll have to flip sides while frying, I would use salad tongs to do this, drain on paper towels and serve when you have fried them all. When I returned a few weeks later to see Miano again, she was sitting again in the plastic chair outside her store, this time sans cigarette. After WWII, the city found itself in crisis, and the materials needed for pizza —mozzarella and even wood for the ovens—became a luxury. I usually make them about the size … https://www.delallo.com/recipes/make-fried-pizza-pizza-fritta “If you visit Naples and want to understand and appreciate its history, you have to try pizza fritta like hers.”, Pizza fritta really looks like a wartime food. She flashed a proud and knowing look, something between a smile and a smirk. “There were no ingredients for making pizza and many of the ovens were actually destroyed by the bombings… People had to get creative and ingenious to find replacements for missing ingredients.”. View image of Nonna Fernanda is considered one of Naples' best pizza fritta makers (Credit: Credit: Erika Hobart), How to make pizza like a Neapolitan master, The Italian American Table: Food, Family, and Community in New York City, View image of Although Neapolitan pizza is most often associated with Naples, fried pizza is the city’s beloved street food (Credit: Credit: Marialba.italia/Getty Images), View image of Sorbillo Esterina in the historical centre of Naples is famous for its takeaway fried pizza (Credit: Credit: Stuart Black/Alamy), View image of Modern chefs like Isabella de Cham are elevating pizza fritta from its rustic roots by using ingredients like octopus (Credit: Credit: Erika Hobart), View image of Pizza fritta originated during World War Two when locals could neither access nor afford traditional pizza (Credit: Credit: Kontrolab/Getty Images), sign up for the weekly bbc.com features newsletter. Forcella Divide the dough into 4 balls and let rise at room temperature, covered in a clean cloth, for about 8 hours. He says that’s when trendy Naples restaurants reintroduced it on their menus and photos of pizza fritta garnered attention on social media. Than you don't want to miss "Where to Eat the Best Pizza in Naples.". A pizza makes a perfect snack meal for one and this particular recipe (the basis of which I learned from Elizabeth David in her lovely book, Italian Food), is made very quickly indeed in a frying-pan. Process for about 30 seconds, … In the chapter “Pizze a Credito” (Pizza on Credit), a young Sophia Loren portrayed a pizza fritta maker cheating on her husband. Italian fried dough is pizza dough, deep-fried, and sprinkled with either powdered sugar, granulated sugar, and some cinnamon sugared. “I was already famous here before he [Oliver] came,” Miano declared, as if reading my mind. 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