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Recipe of the Week: Pizza Fritta

By Staff | Jul 14, 2020

Chef Loretta Paganini

I escort many gastronomic tours to Italy and one of my favorite is to the beautiful town of Sorrento just south of Naples. The foods, the scenery and the people are outstanding. This is a recipe that I learned from a delightful enthusiastic chef at a cooking school while visiting there. This is her version of pizza from the area where pizza was born. Serves eight. (Chef tip: Make sure to have your oil hot and do not overcrowd your pizza or it will become greasy.

8 cups vegetable oil

Pizza dough:

1 cup warm water (95? F to 110? F)

1 teaspoon active dry yeast

1 teaspoon sugar

2 1/2 cups all-purpose or 00 flour

1/4 cup extra-virgin olive oil

1 teaspoon salt

1/4 cup extra-virgin olive oil

Toppings:

2 cups tomato sauce

1/4 cup extra virgin olive oil

Fresh basil, as desired

Shredded mozzarella, as desired

Parmesan cheese, as desired

Preheat oven to 350F. Stir yeast in warm water with sugar. Let stand until yeast dissolves and proofs, about five minutes. Brush large bowl lightly with olive oil. Mix flour, olive oil and salt in a food processor. Add proofed yeast mixture and process until dough forms a sticky ball. Transfer to a lightly floured surface. Knead dough until smooth, adding more flour if dough is sticky. Transfer to prepared bowl; turn dough in bowl to coat with oil.

Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about one hour. Punch dough down. Divide dough into 12 pieces and roll each piece of dough, place them on a parchment lined cookie sheet and cover them with a clean towel and allow them to rest for 30 minutes. Stretch dough out very thin.

Heat oil in a large 12-inch frying pan at 350F. Fry dough until golden in color on both sides, remove and place on paper towel line sheet pan.

Place fried dough onto a baking sheet and top with tomato sauce, basil and mozzarella, drizzle each one with olive oil. Bake for 10-15 minutes. Remove and serve pizzas with a sprinkle of Parmesan cheese.