Try making a traditional Abruzzo recipe of pizza fritta!
A traditional Abruzzo recipe is pizza fritta. Translated literally as fried pizza, it’s also known as pizzonta and pizza unta. It’s a sort of pancake of pizza dough that is then fried.
Pizza fritta is a precursor to today's street food
It’s commonly found at the traditional summer food festivals (sagre) in villages across Abruzzo, where you can enjoy delicious Italian food along with music and fireworks. Homemade, with olive oil and high-quality flour, it comes out even lighter. PIZZA FRITTA: ITALIAN VERSION
Ingredients for 4-6 people
- 4 1/4 cups (600 g) flour: tipo 1 (white bread flour) or tipo 2 (bread flour, 85% whole grain)
- Approx 1 1/3 cups lukewarm water (depends how much the flour absorbs)
- 1 1/2 tbsp extra virgin olive oil
- 1/2 cake fresh compressed yeast or 1/2 packet active dry yeast
- pinch of salt
- oil for frying (preferably extra virgin olive oil)
Instructions for a traditional Abruzzo recipe of pizza fritta
Combine the flour, oil and salt and form a well in the middle. Dissolve the yeast in the lukewarm water and then slowly pour the water into the well. Knead the dough with your hands like you would for pizza dough, either on a floured work surface, in a bowl or in a stand mixer. If it is sticky, add a little flour until the dough forms a stretchy ball. Let the dough rise for 2-3 hours in a large bowl covered with a dish towel, away from drafts (a good place is in an oven that is turned off).
Once the dough has risen, form small dough balls and roll them out to about 1.5 cm thickness using a rolling pin on a floured surface
The diameter can be the size you wish, more or less that of a sandwich. Make small holes in the dough by poking it with a fork, so that it doesn’t puff up too much. Fry the dough rounds in a frying pan — if the pan is small, fry one at a time — in hot oil, turning them. Be careful because they cook quickly. Remove from the pan and drain on paper towels, then sprinkle with salt and eat warm. Italian grandmothers served them like this, adding at most a bit of fresh tomato sauce on top. Nowadays gourmet versions include cold cuts, cheeses, tomatoes or bell peppers on top and inside the pizza.