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Pizza Fritta And Montanara Fried Pizza Dough

Pizza Fritta or Panzerotto are two simple traditional Italian recipes from Naples made by deep frying the pizza dough. For Pizza fritta Montanara, the dough is first fried, then topped with tomato sauce and mozzarella. For Pizza fritta Panzerotti, the dough is filled, folded and then fried. Both versions can be warmed up just before serving, are simple to make, and are easy to present at parties. Dough 3 cup - 400 gr Caputo flour 00 if you can find Manitoba, Type 55, All purpose, Plain, Type 0 1 cup - 250 ml lukewarm water 1 package yeast 2 tsp 1.5 tsp salt 0.5 tsp caster sugar to activate the yeast vegetable oil for frying For the topping: 1 cup - 250 gr homemade tomato sauce 2 cup - 230 gr fresh mozzarella (fior di latte o bufala) 1 clove peeled garlic cloves 1/2 cup - 50 gr freshly grated Parmesan 10 fresh basil leaves 2 tbsp extra virgin olive oil For the Panzerotti filling 1 cup - 250 gr ricotta 1/4 cup - 30 gr freshly grated Parmesan 3 slices cooked ham To read and print the recipe: https://yourguardianchef.com/neapolit... How to serve fried pizza and panzerotti (0:00) Activate the yeast (0:18) Make the dough (0:26) Let it rest (0:46) The next day (0:51) Make the tomato sauce (1:09) Fry the pizza (1:23) Drain the oil (1:53) Make the panzerotti (1:56) Fry the panzerotti (2:10) Drain the oil (2:24) Cut the mozzarella (2:26) Serve the pizza and the panzerotti still warm (2:49)