Apulian fried pizzas: traditional recipe with sauce and salted ricotta

Puglian fried pizzas represent the most authentic soul of Southern Italian street food, a dish that embodies the history and creativity of popular cuisine. These delicious focaccias, born from the wisdom of housewives who knew how to transform a few simple ingredients into small masterpieces of taste, now conquer refined palates and convivial tables with their irresistible simplicity.

The magic of fried pizzas lies in their soft and light dough, enriched with our extra virgin olive oil from Oleificio Fratelli Vieste, which gives the batter a unique fragrance and a perfect consistency. The use of two flours, "0" and Manitoba, creates the ideal structure for obtaining pizzas that puff up during frying, becoming crispy on the outside and very soft on the inside.

The traditional seasoning with fresh tomato sauce, aromatic basil, and grated salted ricotta transforms every bite into an explosion of Mediterranean flavors. The sauce, prepared with our extra virgin olive oil and left to cook slowly, develops intense aromas that blend perfectly with the savory taste of salted ricotta, creating a contrast of flavors that is the secret to the success of this dish.

Fried pizzas are ideal for informal aperitifs, dinners with friends, or as gourmet street food to enjoy hot. Their preparation requires attention and patience, especially during frying, but the final result rewards every effort: golden and fragrant bites that captivate with the aroma released during cooking.

This dish represents the essence of Southern conviviality, where food becomes an opportunity for sharing and celebration. Each fried pizza is a small golden sun that brings all the warmth and hospitality of Southern cuisine to the table.

Preparation time: 30 minutes
Proofing time: 2-3 hours
Cooking time: 20 minutes
Difficulty: Medium
Servings: 8 fried pizzas

INGREDIENTS

300 g pizza flour type "0"
200 g Manitoba flour
10 g fresh brewer's yeast
300 ml water
1 tablespoon Oleificio Fratelli Vieste extra virgin olive oil
10 g salt
750 ml strained tomatoes
Basil
One clove of garlic
Salt
Salted ricotta to taste

PREPARATION

1- In a large bowl, combine the flours and add the water in which you have previously dissolved the yeast. Begin to mix with a spoon.

2- Add the oil, mix, then the salt.

3 - Knead by hand (or in a stand mixer if preferred) for at least 10 minutes. You should obtain a soft dough. Let it rise in a bowl until doubled in size.

4- Prepare the sauce by sautéing a clove of garlic in Oleificio Fratelli Vieste extra virgin olive oil. Pour in the strained tomatoes, a couple of glasses of water, and season with salt and basil. Let it cook covered for about 15 minutes.

5- Divide the risen dough into 8 parts, then stretch each pizza by hand. They should not be too thin.

6- Fry one pizza at a time in plenty of hot seed oil, turning them to brown both sides. Keep the heat on medium during cooking so that they cook well inside. Drain on absorbent paper.

7- Season each pizza with the sauce, finish with grated salted ricotta, a drizzle of oil, and a basil leaf. Serve hot.