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Abruzzo Frittella or Pizz’onta

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
Prep Time 2 hrs
Cook Time 1 min
Course Appetizer
Cuisine Italian
Servings 4 people


  • 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


  • 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.
Keyword Breads, Pizza
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