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3 pizza fritte with various toppings including creamy burrata, sundried tomatoes, olives, and prosciutto di Parma

Pizza Fritta Abruzzese (Abruzzo Fried Pizza)


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  • Author: Kelly
  • Total Time: 1 hour 55 minutes
  • Yield: 6 Fried Pizzas 1x

Description

Abruzzo Frittella (or pizz’onta as it’s called in dialect) is the best fried pizza you’ve likely never had. This crispy-on-the-outside, super soft, and puffy-on-the-inside fried pizza is delicious. In fact, I can say it’s one of the best breads I’ve probably ever eaten.  Shallow-fried to perfect golden brown and sprinkled with sea salt, you can serve these mini pizzas for aperitivo or antipasti with toppings like burrata, ricotta, prosciutto di Parma, pecorino, sundried tomatoes, grilled vegetables, and olives. Or take Family Pizza Night up a few notches and add tomato sauce, mozzarella, and your favorite pizza toppings. One fried bread, endless options. 


Ingredients

Scale
  • 8 3/4 ounces (about 2 cups) Italian 00 flour (250g)*sub all-purpose flour
  • 1 3/4 teaspoon yeast (6g)
  • 2 7/8 ounces (5 3/4 tablespoons) lukewarm milk (80g)
  • 4 tablespoons lukewarm water (60g)
  • 1 tablespoon extra virgin olive oil (14g)
  • 1/2 teaspoon sugar (2g)
  • 1/2 teaspoon fine sea salt (3g)
  • oil for shallow frying


Instructions

  1. Make the pizza fritte dough. In a large mixing bowl combine the flour, yeast, and sugar and whisk well to combine. Add the extra virgin olive oil and warm milk and stir to incorporate. Slowly add the warm water just until the dough starts to come together but isn’t wet or too sticky. Add the salt and stir to combine until everything comes together and you can form a ball. *Depending on the humidity in your environment and the absorption potential of the flour you’re using, you may not need all of the water, or you may need just a teaspoon or two more if it’s dry. See recipe notes.
  2. Knead the dough and let it rise. Turn the dough out onto a work surface and knead it for 10 to 12 minutes until it’s soft, smooth, and pliable. Only add a sprinkle of flour if needed to keep the dough from sticking to the countertop, but be careful not to add too much. Place the kneaded dough into a lightly oiled bowl, cover, and allow to rise for 2 hours in the oven with the light turned on until doubled in size.
  3. Portion the dough and let it rest. Deflate the dough and divide it equally into 6 portions and roll them into uniform balls. Cover the balls with the bowl turned upside down over the tops and let them rest for 10 minutes.
  4. Shape the dough & let them rise. Working with one piece of dough at a time, press each ball down with the tips of your fingers to create a circle approximately 5 inches (13cm) in diameter. Place the formed dough rounds onto a lightly flowered sheet pan and cover loosely with sustainable cling film. Repeat with remaining dough and allow them to rise covered in the oven with the light turned on until they become slightly puffy (about 30 minutes).
  5. Fry the pizza fritte. Working with one or two pizze fritte at a time, fry the dough rounds in a preheated 350°F/176°C skillet with about 1 to 2 inches of oil for about 2 minutes on the first side. Use a spoon to make make a slight indention in the middle of the pizza fritte as they fry on the first side. Flip them over and fry for 1 to 2 minutes more, or until golden brown and puffy. Remove them to a paper towel-lined platter and sprinkle them immediately with Maldon sea salt of your favorite salt.  Serve hot and enjoy right away as classic mini pizzas, or top them with prosciutto, grilled vegetables, and cheese as antipasti, and Enjoy!

Notes

  • You may not need to add all of the water called for in the recipe depending on the absorption potential of the flour you’re using and the humidity of the environment you’re working in. This is why we add the water last and just a little at a time. On the other hand, if you’re working in a very dry environment, you may need a couple of teaspoons more water. The dough should come together and not feel dry or crumbly, nor be wet or too sticky. Instead, it should feel “tacky” (see step-by-step photos in the main post for what to look for).
  • Adding the salt toward the end keeps it from killing the yeast before it has a chance to start activating.
  • Make sure the oil is hot enough before adding the pizza fritte to fry or they’ll become greasy. You can check to see if the oil is ready by placing a wooden chopstick into the center of the oil and if bubbles come up around it (that look like carbonation in a soda) then the oil is hot enough. You may also use a candy/deep-fry thermometer to make sure the oil is at 350°F/176°C.
  • If you want to make classic fried pizzas add a spoonful of tomato sauce or pizza sauce to the tops of the fried pizza, then top it with mozzarella, parm and any additional pizza toppings of your choice like pepperoni, mushrooms, olives, or cooked sausage then pop it under the broiler for a couple of minutes to melt the cheese. Best pizza night ever!

Watch the Video Below to See What the Texture of Pizza Fritte Should be Like

  • Prep Time: 15 minutes
  • Rise or Proofing Time: 90 minutes
  • Cook Time: 10 minutes
  • Category: Bread
  • Method: Shallow Fry
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 pizza fritta
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