Pizza dough
Pizza fritta
Naples' street pizza. A disc is folded over ricotta and cicoli, sealed at the rim and dropped into hot oil, where it balloons and blisters in a couple of minutes. The dough is close to a Neapolitan one; what makes it a fritta happens in the oil.
58–68% · fried, not baked · Naples
Where the app starts
- Hydration
- 62%usual 58–68%
- Salt
- 2.5%
- Oil
- 0%
- Dough per pizza
- 180 gusual 140–250 g
- Oven temp
- 175 °C (347 °F)usual 165–190 °C
- Bake time
- 3 min
These are the figures the app starts the style from. Yeast and timing follow your plan.
Plan the dough in the app
Pick a day and a time, a pizza style and how many. pizza all time lays out the whole plan — when to mix, when the dough goes into the fridge and out again, when it is ready — with a time on every step and an alarm on the ones you choose.
