Pizza Fritta is a Neapolitan street food that has never quite taken on outside Naples but enjoys a cult-like reverence amongst the locals. The concept is simple - seal the toppings between two layers of pizza dough and deep-fry it until crispy
On the picture above you see little balls of dough - they have raised for 7-8 hours to reach that stage. The cook flattens two discs per pizza and covers one with the toppings. Tomato coulis, mozzarella and meat.
He takes the second disc and covers the pizza with it, sealing the sides with his fingers.
Now the fun begins. The stuffed pizza is immersed in a hot oil bath (180-200C°). The first pizza of the day makes quite an impression as the oil bath appeared so far to be almost cold. But as soon as the soft and very flat pizza enteres the bath, it bubbles like the pits of hells and the pizza starts to dance.
No comments:
Post a Comment