Recipes

Pizza Fritta

Alex Page's Pizza Fritta Alex Page's Pizza Fritta (The Good Stuff)
DifficultyPortions
Novice4

Ingredients

  • ---FOR THE DOUGH---
  • 3 cups 00 flour
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 cup warm water
  • ---FOR THE FILLING---
  • 1 cup diced pancetta
  • 3 cups ricotta
  • 2 cups smoked mozzarella, grated
  • Handful of fresh basil leaves
  • 1 tsp chili flakes
  • ---FOR FRYING---
  • Canola oil

Directions

While the dough is rising, set up your fillings. To cook pancetta, add to a frying pan over medium-low heat. As the fat begins to render, gradually increase the heat of the pan. Cook until pancetta is crispy and fat is rendered. Remove pancetta from the pan with a slotted spoon and reserve.

  1. Begin by making the dough. Add all of the ingredients to a mixing bowl, and using the end of a wooden spoon, begin stirring together. Once it begins to form a ball of dough, remove to a floured work surface and knead for 8 minutes, or until the dough is smooth and elastic. Place in a lightly greased bowl, cover with plastic wrap and place somewhere warm. Allow the dough to rise for 1 hour, or until it has roughly doubled in size.
  2. Once doubled, divide the dough into 4 equal balls and place on a sheet pan dusted with flour and cover with plastic wrap. Allow the dough to rise for an additional hour or until roughly doubled in size.
  3. While the dough is rising, set up your fillings. To cook pancetta, add to a frying pan over medium-low heat. As the fat begins to render, gradually increase the heat of the pan. Cook until pancetta is crispy and fat is rendered. Remove pancetta from the pan with a slotted spoon and reserve.
  4. Fill a large deep pot halfway with canola oil, and using a deep fry thermometer, bring the temperature to 350ºF.
  5. Working one ball of dough at a time, use your hands to push the dough out into a roughly 7 inch circle. Dollop a quarter of the ricotta, pancetta, and mozzarella into the centre of the dough. Top with two basil leaves and a pinch of chili flakes, and season with salt and pepper. Fold one half of the dough over the filling to from a half moon. Push the dough around the filling firmly to ensure it is sealed.
  6. Lift the stuffed pizza by the ends (ideally it will stretch slightly while transferring to the oil), and carefully place in the oil. Fry for 4-6 minutes, while frequently rotating, until the dough is golden brown, crisp and cooked through. Repeat with remaining dough.
  7. Serve immediately.