Authentic Pizza fritta Recipe Naples, Italy

Name: Pizza fritta
Prep time: 1 h 30 min
Cook time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: DOUGH; 500 ml (2 cups + 2 tbsp) water, room temperature; 20–30 g (1 oz) fine salt; 0.1–1.5 g fresh brewer’s yeast (or 0.05–0.5 g dry yeast, or 25–90 g / 1–3 oz sourdough starter) (measure in grams for accuracy!); 800–900 g (1.75–2 lb) strong flour (W 250–310, high-protein bread flour); FILLING (PER PIZZA); 80–90 g (3 oz) ricotta (cow, sheep, or buffalo); 30–50 g (1–2 oz) fior di latte or smoked provola; 50–60 g (2 oz) Neapolitan salami or pork cracklings (cicoli); black pepper, to taste; peeled tomatoes (crushed), optional; sunflower oil, for frying

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