Pizza Fritta
Mary Ann Esposito · ciaoitalia.com · 2021 · Original
Neapolitanas labeled by the source
DietVegan. 9 ingredients checked. Reviewed: dough, sugar, cinnamon, oil; all plant.
Against 5,130 pizza recipes
Neapolitan style, 63% hydration: drier than 59% of the 1,480 doughs that parse.
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Tradition: 55 to 70% hydration (this recipe: 63%) · 800 to 950°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
375g
Water
237g
Hydration
63.2%
Salt
1.6%
Yeast
0.80%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1675g
Process
Bake details not stated on the source page.
Ingredients (7)
- sugarCinnamon and Sugar Coatingn/a
- sugargranulated sugar2 cup · 400g
- water1-1/2 cups warm water1 cup · 237g
- yeast1-teaspoon active dry yeast1 tsp · 3g
- flour3 to 4 cups unbleached all-purpose flour3 cup · 375g
- salt1-teaspoon salt1 tsp · 6g
- oilvegetable oil for frying3 cup · 654g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseMakes 16
- over cheeseground cinnamon.1 tbsp · 12.5g
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- See what hydration doesWhere 63% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
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