Pizza Fritta

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    573
based on 6 ratings

Invented in Naples after the Second World War, pizza fritta was a quick, easy, and cheap way of making and selling pizza when many of the city’s pizza ovens had been destroyed during heavy bombing. When traditional pizza-making ingredients such as mozzarella became very expensive, Neapolitans started to fill their pizza fritta with vegetable off-cuts, cheap cured meats, and ricotta (a by-product of mozzarella), to create a deliciously deep-fried pocket of salty soft cheese, fresh basil, and spicy cured meat.

recipe updated Jan 17, 2024

Ingredients

  • Water icon
    Water
    375 g
  • Ricotta cheese icon
    Ricotta cheese
    500 g
  • Neapolitan salami icon
    Neapolitan salami
    150 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Olive oil icon
    Olive oil
    3 tablespoons
  • Italian 00 flour icon
    Italian 00 flour
    500 g
  • Fine sea salt icon
    Fine sea salt
    5 g
  • Fresh basil leaves icon
    Fresh basil leaves
    18
  • Sunflower oil icon
    Sunflower oil
    as needed

Tools

  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Paper towels
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Lightly floured surface
  • kCook icon Plate
  • kCook icon Large saucepan

Step preview

  1. Attach the Dough Tool
  2. Add water, dried yeast and olive oil to the Cooking Chef XL Bowl
  3. Mix with tablespoon until combined
  4. Let rest - 5 min
  5. Add italian 00 flour and fine sea salt to the Cooking Chef XL Bowl
  6. Lift the Cooking Chef head and fit the heat shield
  7. Mix with splashguard fitted - 10 min, Speed 1
  8. Place the dough on a lightly floured work surface
  9. Shape into a ball
  10. Add olive oil to the Cooking Chef XL Bowl
  11. Grease the appliance bowl with the oil and then return the dough to the bowl
  12. Remove the Dough Tool
  13. Prove with splashguard fitted until doubled in size - 1 hr, 30°C, Speed OFF
  14. Place the dough on a clean work surface and knock the air out gently
  15. Divide into 6 equal pieces
  16. Shape into balls
  17. Cover with plastic wrap
  18. Let rest - 10 min
  19. Place dough balls on lightly floured surface
  20. Roll out into rounds
  21. Spread with ricotta cheese
  22. Top with Neapolitan salami and fresh basil leaves
  23. Fold the dough in half to make a semicircle shape and press down on the edges to seal
  24. Line a clean plate with paper towels
  25. Add sunflower oil to a clean large saucepan
  26. Heat - 190°C
  27. Working in batches, carefully place two pizzas into the hot oil
  28. Cook - 2 min, medium-high heat
  29. Using a slotted spoon, flip the pizzas
  30. Cook - 2 min, medium-high heat
  31. Transfer Pizza to plate and let cool
  32. Repeat the same process with the rest
  33. Serve
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