Pizza Fritta
When I visited Pepe in Grani—Franco Pepe’s hilltop shrine to Naples-style pizza—this is the first pizza he served. The dough was light, airy, crisp, and topped simply with paper-thin mortadella, buffalo ricotta, and lemon zest. It was perfect. The frying method couldn’t be easier. Instead of baking the pressed-out dough in an oven, you fry it on the stovetop in a frying pan. If you prefer, you can use the Roman dough with this method. It just won’t puff up quite as much. This pizza has its own special toppings because you add the toppings after the dough is completely cooked.Makes 1 round 10- to 11-inch fried pizza
- Vegetable oil, for frying
- 1 dough ball, preferably Naples Dough at 60% Hydration, about 250 grams/8.8 ounces
- Toppings of your choice
- Flour, for dusting
