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Oro di Forcella – Fried Pizza with Ricotta, Provola & Nduja

This Fried Pizza combines creamy Ricotta, smoky Provola Affumicata, and spicy Nduja into a deeply aromatic, golden masterpiece. San Marzano tomatoes and fresh basil bring freshness, juiciness, and the aroma of the sauce into every crispy, fluffy pocket.

Step-by-Step Instructions

1. Dough & Fermentation: Dissolve the fresh yeast in the water and then add the flour to a large bowl. Mix everything into a rough dough and then incorporate the sea salt until the mixture is uniform and smooth. Knead by hand or on low speed for 12 to 15 minutes until the dough is elastic, shows a smooth surface, and has developed enough structure for direct fermentation on the same day.
2. Bulk Fermentation & Dividing (Shaping Balls): Let the dough rest covered for 2 hours at room temperature, allowing the first fermentation to kick in and the gluten to relax. Then divide it into 4 pieces of about 250 to 265 g each and shape them tightly into round balls. Place the balls in a lightly floured dough box, cover them well, and let them rise for another 4 to 6 hours until they are visibly airy but still stable in shape.
3. Preparation of Sauce & Topping: Crush the San Marzano tomatoes by hand into a rustic sauce, ensuring enough structure remains so the filling doesn't become watery. Tear the basil roughly and cut the Provola Affumicata into small cubes so that it melts evenly in the fried pizza. Keep the Ricotta and Nduja separate; the Nduja should be soft and spreadable for easy distribution in small portions.
4. Stretching / Shaping: Lightly dust the work surface with Semola Rimacinata and gently press a dough ball from the inside out into a round disc, being careful not to fully degas the edge. Top only one half with Ricotta, Provola, a bit of Nduja, a small amount of San Marzano tomato, and a little basil, ensuring the filling is flavorful but not too wet. Fold the free half over, carefully press the air out around the filling, and seal the edge very well to prevent the Fried Pizza from opening in the hot oil.
5. Frying (Home Oven with Pizza Stone/Steel vs. Pizza Oven): Fried Pizza is traditionally fried, not baked on stone or steel; heat a suitable frying oil in a deep pot or wide skillet to about 175 to 180 degrees Celsius. Gently slide the filled pizza into the oil and fry for 2 to 3 minutes on each side, basting it gently with a spoon to ensure it puffs up evenly and turns golden brown all around. Then lift it out and let it drain briefly on a rack or on kitchen paper to keep the crust crispy and the filling creamy-hot.
6. Finish & Serve: Serve the Fried Pizza immediately while the crust is still crackling crispy and the inside is soft, melting, and spicy. If desired, add a little extra San Marzano on the plate or inside when cutting, without compromising the texture of the fried crust. Finish with fresh basil and enjoy hot right away, allowing the smoke, spice, and mild Ricotta to play perfectly together.