LA PIZZA FRITTA E IL PIZZAIOLO CANTANTE 😉

Song and white art share much in common One is merely breath becoming sound always a different melody The other is merely water and flour molded by our hands transforming each time into something different Once a margherita another panuozzo then bread fried pizza only through our will Water flour salt and yeast that come together become one another Together they twist pull stretch and magically transform The breath in music in emotion Water and flour are pizza and passion Alright then the dough is ready Let's make the panelli From this dough we'll make four loaves of about 160 grams each Then a light dusting of flour on the work surface and with the knife I make a cut at the center of the loaf creating a long roll that I then divide in half And then each half into two again In this way I'll make four equal portions I didn't weigh them There's no need for them to be exact down to the millimeter If there's a slight difference in grams it doesn't matter So I form a first little ball press it tightly underneath then on the work surface I finish rounding it off We'll make it rounder at this stage which will make it easier later when rolling out a uniform sheet of dough And then it's easy to close it and create our lovely little shorts our delicious fried pizza Okay I'll move on to the other panels this way Let it rise in a covered container for 6 hours at room temperature I keep my house around 20 degrees After six hours the dough has doubled nicely Here they are Before moving on to shaping I start preparing the oil heating it up for frying Then in a container large enough I added sunflower seed oil The optimal frying temperature is around 200 degrees but not less than 190 degrees So I checked the temperature now I'll let it heat up a bit more And meanwhile I've also prepared the filling ingredients for the fried pizza I'll make two versions one with ricotta mortadella and fresh mozzarella and the other with fresh cherry tomatoes and mozzarella First I prepare the ricotta to which I've added two or three tablespoons of milk to make it smoother and creamier It will also depend a bit on the consistency of the ricotta you use This batch was fairly dry so I added some milk To make it creamier I also added a pinch of salt and I recommend tasting your ricotta because this wasn't particularly salty or flavorful A pinch of pepper as well and the ricotta is ready The cherry tomatoes I season it only with a pinch of salt but I recommend doing so just before serving because if you do it too early The salt will draw out a lot of water from the tomatoes and then that liquid should slightly moisten the dough That would make things harder So a pinch of salt just before rolling it out Okay a light dusting of flour on the counter We begin with the drafting We'll start from the edges from the periphery and then move toward the center always in this manner The texture must be consistent so we shouldn 't create a border Remove the excess flour It's very important that no flour sticks to the pasta because if any flour ends up in the cooking oil This will burn and give a terrible taste Don't stretch the disc too much this thickness is fine we'll finish expanding it later And I begin filling it with the ricotta cream we've prepared On top of this I'll place ly sliced mortadella fresh ricotta make sure it's well drained no water should be present And I finish with a couple of basil leaves Now with perfectly dry hands if they're damp lightly dust them with flour I make a quick motion to close the pizza like this Now we must make sure to seal it perfectly all around the edge of the pizza pressing down firmly turning the pizza over and ensuring everything is tightly sealed otherwise if any ricotta or fiordilatte leaks into the oil during cooking it will begin to splatter and bur It's going to turn into a bit of a mess Okay let's get cooking I'll check the oil again 200 degrees perfect I go to insert the pizza this way—grabbing it by the ears and letting it stretch a little more It's a bit tight in my pan so the tips will indeed be slightly flattened You can use a larger casserole During the first stage of cooking I help the surface like this Slightly coat it with the cooking oil then after about 30 to 40 seconds flip it once As you can see it's already slightly golden constantly brushing the surface with hot oil One more turn and it's ready in just a few seconds it should take on a golden hue so it mustn't become too dark and it shouldn't be white— a golden hue just like this —and off we go On a tray I placed some absorbent paper and I'll quickly spread it onto this absorbent paper I'll swiftly lay out the second pizza so in the same way without forming a crust edge without stretching the dough too thin a handful of cherry tomatoes a dollop of fresh mozzarella in the center and basil with hands always perfectly dry and floured closure seal the edges perfectly Be sure to flip the pizza over as well and through cooking Same thing—we grab it by the ears and let it stretch a bit more and in the first stage we pour the hot oil over the surface after 30 to 40 seconds we give the first turn without causing a disaster like I did here I flooded the kitchen urns a golden color right away we'll turn it once more without burning it and as soon as the color is nicely golden look here truly fantastic with tips slightly flattened a swipe on the blotting paper there they are look how beautiful they are such a truly stunning color dorato I'd say perfec and in Naples that's exactly what they call it—don't blink you'll miss it it's gone before you even notice There it is this fantastic fried pizza — absolutely beautiful golden brown — incredibly gorgeous Now when it's stood upright all the ingredients naturally sink to the center And you begin to taste this delight from the tip tearing it off this way—just look at this wonderful dough soft yet crumbly at the same time and as you eat you gradually discover the filling wonderful ok I'll stop but I'll keep eating it if you enjoyed this amazing fried pizza please give it a big like leave a comment And most importantly did you figure out who was singing at the beginning Hi