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Neapolitan Pizza Fritta | Crispy on the outside, creamy on the inside
(0)
40 min
Under an hour
Knuspr-Küche
Neapolitanische Pizza Fritta ist der König des italienischen Streetfoods: Außen unvergleichlich goldbraun und knusprig ausgebacken, innen gefüllt mit schmelzendem Mozzarella, feinstem Ricotta und aromatischem Basilikum.
Ingredients
Preparation method
Preparing the dough
For the pizza dough, pour lukewarm water into a bowl, crumble in the fresh yeast, and add the sugar. Stir everything briefly and let it rest for about 5 minutes until light bubbles form.
Mix the wheat flour type 405 with the fine table salt in a large mixing bowl. Add the yeast mixture and extra virgin olive oil. Knead the dough vigorously for at least 8 to 10 minutes into a smooth, elastic dough.
Shape the dough into a ball, cover the bowl loosely, and let it rise in a warm place for about 60 to 90 minutes until doubled in volume.
Chef's tip
Make sure the edges of the dough pockets are sealed really tightly and airtight so that no cheese leaks out during frying and the oil doesn't splatter.
The mozzarella should be patted dry thoroughly with paper towels before use so that the filling doesn't become too watery and the crust remains wonderfully crispy.
19 min
Quick
