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Battilocchio di Chiaia – Fried Pizza with Ricotta & Pancetta

This Fried Pizza combines airy, delicately fried dough with creamy Ricotta, melting Fior di Latte, and savory Pancetta Arrotolata. Parmigiano Reggiano and fresh Basil complete the experience with Neapolitan soul and rich depth.

Step-by-Step Instructions

1. Dough & Fermentation: Dissolve the fresh yeast in the water and gradually add the flour until a homogeneous dough forms. Only then add the sea salt and knead further until the dough is smooth, elastic, and slightly sticky. Work cleanly and avoid overheating the dough; an ideal target temperature is around 23-24 °C. Cover the dough, let it rest for 20-30 minutes, and then refrigerate it for 24-48 hours.
2. Bulk Fermentation & Dividing (Shaping Balls): After the cold fermentation, take the dough out of the refrigerator and let it acclimatize for 1 hour. Divide it into 4 equal pieces of about 250-265 g each and shape them tightly into balls to build tension. Place the balls in a lightly floured dough box and cover them well. Let them rise at room temperature for another 3-4 hours until they are visibly relaxed and stretchable.
3. Preparation of Sauce & Toppings: Smooth the Ricotta in a bowl to ensure it remains evenly creamy and easy to spread later. Drain the Fior di Latte well and tear it into small strips or cubes to prevent excess moisture during frying. Prepare the Pancetta Arrotolata in suitable slices, finely grate the Parmigiano Reggiano, and gently pat the fresh Basil dry. Keep all ingredients at hand, as you need to work quickly when shaping and filling.
4. Stretching / Shaping: Generously sprinkle Semola Rimacinata on the work surface and gently press a dough ball from the inside out to about 20-22 cm. Leave some strength at the edge, but avoid large air bubbles in the center so that the Fried Pizza can be sealed cleanly. On one half, spread Ricotta, Fior di Latte, Pancetta Arrotolata, and a bit of Parmigiano Reggiano, avoiding the edge. Fold the free half of the dough over and carefully press the edges together to prevent any filling from leaking during frying.
5. Frying (Home Oven with Pizza Stone/Steel vs. Pizza Oven): For a true Fried Pizza, it is not baked but fried in hot oil at about 175-180 °C. Carefully slide the filled pizza into the oil and fry each side for about 90-120 seconds until golden brown, puffed, and evenly cooked. Turn it gently to keep the seam closed and allow the filling inside to melt. Then lift it onto a rack or kitchen paper to drain excess oil cleanly.
6. Finishing & Serving: Immediately sprinkle the hot Fried Pizza with the remaining Parmigiano Reggiano so that it gently melts. Add fresh Basil only at the very end to keep its aroma clear and vibrant. Serve the Fried Pizza hot and fresh, when the outer layer is still slightly crispy and the inside is creamy and melting. For the full Neapolitan effect, it is best served halved or whole immediately after frying.