Neapolitans in particular possess a cult-like commitment to fried cuisine, particularly pizza fritta.
After the Second World War, the city found itself in crisis, as well as the stuff required for pizza — even and the mozzarella wood for the ovens — became a high-end. Fried pizza, a less-expensive option nicknamed “pizza of individuals was filled with “lousy” fixings — pork crackling, pepper and ricotta.
Naples-created Italy’s famous pizzaiuolo, Gino Sorbillo, made one for me lately describing, “Pizza fritta comes in various shapes. For the dough, which will be the same pizza, Sorbillo uses just a minuscule bit of leavening to make, never spongy, dough that is chewy. He fills it elongates a round and pulls the ends. Sorbillo flash-chips at only the correct temperature to get a chip, non- warm and oily exterior, gooey center.
“Pizza fritta is an easy food, simple to make at home because unlike pizza that is classic you do’t want a wood-burning stove, only a frying pan,” Sorbillo says. It’s quite versatile and could be filled with a conventional ricotta, provolone and Neapolitan salami combo almost anything; mozzarella and ham; or sautéed broccoli rabe or alternative greens. Which is served using a side dunking of tomato sauce or very good plain.
When you’re in Naples, make sure you really have a classic wood oven baked pizza at Gino’s well-known eatery on Via dei Tribunali. If the lines are excessively long to get in, that they constantly are, have a piping hot pizza fritta at his little fried pizza place just a couple of doors down. Make Sorbillo’s fried pizza at home with all the recipe below, in case you ca’t get to Naples. Use his outstanding dough recipe or utilize store bought pizza dough.