Fried pizza with ricotta and pork cracklings
"The fried pizza with ricotta and ciccioli is an authentic delight of the Neapolitan tradition! Discover how to make this exquisite fried pizza at home, an explosion of flavor that will win everyone over. With our easy fried pizza recipe, bringing a Neapolitan classic to the table will be a breeze, ready in just 68 minutes!"
Dietary Information
Servings:
- 1
To prepare the fried pizza, first pour the flour and 550 g of water into a large bowl 1, then knead with your hands 2 until the liquid has been absorbed 3. Cover the mixture with the bowl and let it rest at room temperature for an hour.
- 2
After the resting time, crumble the yeast into the remaining 100 g of water 4, mix to dissolve it completely and add it to the dough 5. Knead with your hands to absorb the liquid, then add the salt 6.
- 3
Continue to work first in the bowl 7 and then on the work surface 8 until the dough is no longer sticky. Form a dough ball 9, cover with the bowl and let it rest at room temperature for about 30 minutes.
- 4
After this time, divide the dough with a scraper into 6 portions of 250 g each 10. Give reinforcement folds to each one by pulling the edges outwards and bringing them towards the center 11, then pirla the dough on the work surface to form balls. Place the balls in a proofing box, spacing them from each other 12. Cover with the appropriate lid and let rise for about 2 hours or until doubled in volume.
- 5
Meanwhile, you can take care of the filling ingredients: in a bowl, pour the ricotta and milk 13, salt and pepper 14, then mix well with a spoon 15.
- 6
Season the peeled tomatoes with a pinch of salt 16 and crush them with your hands 17. Cut the smoked scamorza cheese into strips 18.
- 7
Finally, cut the pork cracklings first into slices 19 and then into cubes 20. After the resting time, the dough balls will have doubled in volume 21.
- 8
Sprinkle the work surface with semolina and roll out the dough with your fingertips 22 until you get a diameter of 30 cm 22. Distribute a spoonful of ricotta in the center 23, then add a handful of pork cracklings 24.
- 9
Continue with the scamorza cheese 25, the grated pecorino cheese 26 and a generous grind of pepper 27.
- 10
Finally, season with a spoonful of peeled tomatoes 28. Close the dough in a half-moon shape 29 and press the edges with your fingers to seal them 30. Proceed in this way to stuff all the pizzas.
- 11
You are ready to fry: heat the seed oil in a large pot to a temperature of 170°-175°, then dip one filled pizza at a time 31. Fry for 6-8 minutes, using a spoon to cover the surface with oil as well 32. When it is golden brown, drain and transfer to paper for frying. Your fried pizza with ricotta and pork cracklings is ready to be enjoyed 33!
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