Pizza fritta recipe with bagna cauda
Make pizza fritta with this recipe, a classic Neapolitan street snack featuring golden fried dough topped with savory ingredients, made fresh at home.
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Ingredients
- Canola oil, for deep-frying
- Finely grated Parmigiano-Reggiano, to serve
- Poolish
- 50 gm (⅓ cup) "00" flour
- ⅛ tsp dried yeast
- Pizza dough
- 480 gm "00" flour
- 1 tsp caster sugar
- ½ tsp dried yeast
- 2 tsp extra-virgin olive oil, plus extra for greasing
- Bagna cauda
- 160 gm anchovy fillets
- 1 garlic clove, finely chopped
- Finely grated zest and juice of ½ lemon
- 100 ml milk
- 90 ml extra-virgin olive oil
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