Posted on 12/13/2020 9:47:37 PM PST by nickcarraway
“Pizza fritta”, the lesser-known cousin of Neapolitan pizza, emerged as a result of poverty amid World War Two and was known as “the pizza of the people”.
The first time I met 82-year-old Fernanda Miano was on a sweltering afternoon in early August. She was sitting in a plastic chair and smoking a cigarette in an alleyway outside a basso (street-level home) that she operates as a humble food stall in the historic Naples neighbourhood of Quartieri Spagnoli. It’s called Pizza Fritta da Fernanda and the menu consists of just pizza fritta (fried pizza) in two sizes: grande (large) for €3 and piccola (small) for €2.
Miano, who is lovingly referred to by locals and tourists as “Nonna Fernanda”, learned from her mother how to make pizza fritta on this very street, where the family business has been running for decades.
I ordered a grande pizza fritta from her, unaware that it was going to be as big as my head. Miano put out her cigarette, gestured for me to sit in the chair she was vacating and got to work. She moved quickly, using her fingers to knead dough that was made of Tipo 00 extra-fine flour, yeast, water and a pinch of salt. She then added scoops of crushed tomatoes, pork scratchings, mozzarella and ricotta. Another piece of dough was added as a top layer. Finally, the concoction was flash fried in oil until the filling had melted and the outside was crisp and puffy.
Miano wrapped the end result in paper and handed it to me. She watched as I bit into it and she asked, “Buono?” (“Good?”). I nodded. She flashed a proud and knowing look, something between a smile and a smirk.
(Excerpt) Read more at bbc.com ...
Or more like a calzone? I can't keep up.
In NY City in the early-mid 80s, some pizza places would take two large slices, stick them together with crusts facing out, and drop them in the deep-fryer. I remember it cost $2.00
Fried Pizza? I’m reaching for my TUMS just thinking about it. Still I’m curious. It doesn’t look greasy in the photo.
Maybe I’m missing something good.
t post. Interesting INFOBUMP!
My fav...
https://www.buddyspizza.com/detroit
Kids love it too. That’s our usual hangout for their b-day partay.
They also like the thin crust ones at the microbrew pubs and elsewhere.
Sheesh...like this one also...
https://www.jetspizza.com/deals/
When my tastebuds are working fine...I like them all.
Sheesh...didn’t know this...
https://www.detroitnews.com/story/obituaries/2014/12/09/gene-jetts-pizza-founder-obituary/20170583/
R.I.P. Eugene. Thank you, sir. love.
small bizz bump
Pizza fries? that looks yummy!
Buddy’s is great. Still, have to stay with thinner NY style. Lower carbs. That’s what I tell myself, anyway.
Haven’t tried them, but chili and cheese? Hell yeah!
Still sounds like a calzone, except that it’s fried instead of baked.
Wonder how the dough gets a chance to rise if each one is made from scratch?
An arepa meets a calzone sorta
That’s how I remember it, growing up. We ate it sprinkled with powdered sugar.
I’ve reheated pizza slices in my big electric skillet, it puts a nice crunch to the crust. Great, now I want pizza, and everything is closed. Figures!
MM MM MMMMM, gotta love that fine Italian dining.
The dough is pre-made. Dough takes hours to rise properly.
Look at how regular pizza places operate.
When I was stationed in Italy in late ‘70’s we called them fritellis and they were great - crisp crust from using fresh hot oil kept it from being greasy with the pizza on the inside.
Of course, the make bread with a little sauce and spices (focaccia) taste great too. I noticed the Italians tend to use more spices in their sauces and then not slather the foods with tons of the sauces - a little goes a long way and you don’t get the extra “tomato burn” from them.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.