Fritelle - Fried Abruzzese Pizza
One of the best ways to channel Abruzzo when you’re far away is to cook its famous fried pizza, known as Frittella or Pizz’onta
Ingredients
- 300 g 00 Flour
- 160-180 g Room Temperature Water
- 5 g Fresh Yeast
- 3.5 g Ground Salt
- 1 tsp Caster Sugar
- 1 tbsp Extra Virgin Olive Oil
For Fying
- Low grade (cheap and cheerful) Olive Oil
- Ground Salt
Instructions
- Mix all the ingredients in a large bowl. Add the water gradually because as all flour is a little different you want a soft elastic dough.
- Leave it to rise in a bowl covered with a damp tea towel until it has doubled in size and formed bubbles.
- Take the dough again and divide it into a 2/3 and 1/3 ratio. Divide your larger ball into 3. Take each piece and tuck the ends of the ball underneath and then roll in a ball and leave on a plate. For the smaller piece of dough divide it into 3 and again roll each piece into a ball and allow to rise for another 45 minutes.
- Heat the olive oil in a large frying pan
- Use your floured fingers hands to pull and spread the dough balls into a pizza shape or elongated oval so they are - the thinner they are the crispier they are when cooked.
- Fry each pizza one at a time so the oil temperature for approximately 30 seconds on each side - they should be golden brown .
- Drain on kitchen paper towel.
- Serve hot with added salt sprinkled on top.
Tried this recipe?Let us know how it was!