Pizza Fritta

Are you a Pizza lover? Well, you're not alone! Dive deep into the secrets of the real Fried Pizza with Associazione Verace Pizza Napoletana and Master Instructor Peppe Miele. Fried Pizza is a recipe that comes from Italian tradition, after II World War only rich people had an oven to bake their Pizza, that’s how the masses started frying their Pizza, and sold it on the streets.

Please note, although this is a one hour course, pizza making will take up 2 days, as you will need to let the dough rest for at least 12 hours. During the class, we will be showing you how to make the dough, as well as how to fry it. In addition, we will be sending you a video ahead of time, to show you how to make the dough, should you want to try and make it on Saturday. You will receive a video showing how to make the pizza dough, should you want to make it ahead of time. 

Click on Read More to find the Ingredients List

INGREDIENTS (serves 3-4)

We offer ingredients kit for this class, delivered to your home, inclusive of shipping and handling fees. Should you want to purchase your own ingredients, we recommend using this link for an easier grocery shopping experience.

INGREDIENTS LIST

Click here to find the Ingredients List on Whisk

Dough: 

• 1 lb (454 grams) “00” flour
• 1 ¼ cups (295 ml) water
• ½ gram fresh yeast (or a pinch of active dry yeast)
• 2 teaspoons (11 grams) sea salt

Filling & Assembly: 

• 12 oz (350 g) ricotta mixed with 2 oz (70 g) water
• ½ lb fresh mozzarella (220 g), thinly sliced
• 1 cup grated Parmigiano Reggiano
• ¼ lb thinly sliced salami, guanciale, or pancetta (or a mix of all 3)
• black pepper
• 2 quarts frying oil

KITCHEN TOOLS

• mixing bowls
• kitchen scale
• kitchen towel
• baking tray, plates, or tupperware
• deep pot
• candy/frying thermometer
• slotted spoon

ABOUT ASSOCIAZIONE VERACE PIZZA NAPOLETANA 

The Associazione Verace Pizza Napoletana is an international organization officially established on June 1984 by a group of Neapolitan people representing some of the oldest families of pizza makers and the most famous Neapolitan pizzerias, seeking to cultivate the culinary art of making Neapolitan pizza. Later on, the association was officially established by the Italian government as a denomination of control (DOC), a designation that made AVPN a legal entity able to give special designation to pizzerias who meet strict requirements that respect the tradition of the art of Neapolitan pizza making.

DISCLOSURES

Lovell Productions will be recording this class. If you do not wish to be recorded, please keep your video and audio switched off during the live event.

By purchasing and tuning into this online event, you agree that you may be filmed, photographed, or recorded, for use by Lovell Productions, and each of their respective licensee, assignees, and affiliates (THE “RELEASED PARTIES”). The released parties have the right to use your name, picture, voice, performance and any and all other likeness (collectively, “likeness”), in any manner, in all media (including, without limitation marketing, sponsorship, and advertisement) throughout the world.

In perpetuity, you waive and right to inspect or approve materials or receive compensation for your participation or any use of your likeness. If you don't agree to these terms, please do not turn in video and audio during the event. If you are the parent/guardian of any minor(s) in the vicinity, you make all of the representations, agreements, consents, releases, and waivers herein on behold of yourself and such minor(s).