How many of you have tried to prepare fried pizzas without success? Here are the tips to make your homemade Neapolitan fried pizzas in the simplest way!
Today the challenge of our column Cooking in the Neapolitan area it is rather difficult as we will try to describe you in the simplest way possible how to achieve them Neapolitan fried pizzas in home.
Many of you have already tried to make the dough at home, but it is not always easy to respect literally the tradition of dough leavened for the Neapolitan fried pizza.
The fried pizza can be tasted "natural" or better stuffed with the most varied ingredients such as in particular the buffalo ricotta, the cicoli, the cooked ham, the salami and so on and so forth, or it can be covered with Tomato sauce with a generous sprinkling of Parmesan cheese and a fragrant leaf of fresh basil.
In any case it will be a goodness that will best enhance the unmistakable taste of pizza dough!
But let's see the basic ingredients of the pizza!
Ingredients
- Flour
- Water
- Yeast
- Sale
- Extra virgin olive oil
- stuffed pizzas:
- bagged to taste
- ricotta (fresh, buffalo)
montanare:
- tomato sauce
- parmesan
- basil
Method
When preparing the mixture, use a proportion of 1 for lukewarm water and 2 for the flour. For example, 1 / 2 lt of water for 1 about kg of flour.
Il sale it must be dosed according to the water. In this case, half a liter of water will suffice for 25 / 30 grams.
Do not use baking powder, but the loaf that find in the fridge department. Given the current temperatures, half a loaf will be just fine. This will be dissolved in the warm water that you will use to process the flour. Once the water has finished, knead the dough for at least 10 minutes.
The dough should be kept in a dry place for a couple of hours or less, considering the heat, and in any case until its volume is doubled.
Divide the dough into many equal parts. In the case of filled pizzas, create circumferences, fill them and close them well half-moon.
Fry the pizzas in boiling extra virgin olive oil (180 °) of good quality.
Once swollen and well browned place them on absorbent paper and Taste them still hot!
