Neapolitan Fried Pizza

Ingredients

• 500 g Flour
• 300 ml Water
• 7 g Yeast
• 1 tsp Sugar
• 10 g Salt
• 2 tbsp Olive oil
• 300 g Ricotta
• 200 g Provola
• 120 g Cicoli
• 150 ml Tomato passata
• 6 leaves Basil
• 1 tsp Black pepper
• 1 l Sunflower oil

Steps

1. Dissolve the fresh yeast in the lukewarm water with the sugar.
2. In a large bowl, combine the flour and the yeast water.
3. Add the salt and the olive oil, mixing until a shaggy dough forms.
4. Turn the dough onto a work surface and knead vigorously for about 10 minutes, until smooth, soft, and elastic.
5. Shape into a ball, place in an oiled bowl, cover, and let rise in a warm spot for about 2 hours, until doubled.
6. Meanwhile, prepare the filling.
7. In a bowl, season the ricotta with a pinch of salt and pepper and stir until creamy.
8. Dice the provola and let it drain.
9. Crumble the cicoli and have the tomato passata ready.
10. Deflate the risen dough and divide it into 6 equal pieces.
11. Roll each into a tight ball, cover, and let rest 20 minutes.
12. On a lightly floured surface, flatten each ball by hand into a disc about 20 cm wide, leaving the centre slightly thicker than the rim.
13. On one half of each disc spread a spoonful of ricotta, a few cubes of provola, a scattering of cicoli, and a teaspoon of tomato passata.
14. Season with pepper and a basil leaf, keeping the filling clear of the edges.
15. Fold the empty half over the filling to form a half-moon.
16. Press out the air and seal the edge firmly, crimping it with your fingers or a fork so it cannot open during frying.
17. Heat abundant frying oil in a deep pan to 170–175°C.
18. Slide in one fried pizza at a time and fry, spooning hot oil over the top, for about 2 minutes per side until deep golden and blistered.
19. Lift out with a slotted spoon and drain on paper towels.
20. Serve immediately, while the inside is still molten and steaming.

Tips

• Seal the edges meticulously — any gap lets oil rush in and the filling burst out. Keep the oil at a steady 170–175°C: too hot and the crust browns before the inside cooks; too cool and it absorbs grease. If you can't find cicoli, good salami or pancetta works, and scamorza can replace provola.