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Homemade Neapolitan style Pizzelle

It is not at all uncommon for Neapolitans to have pizza-only dinners at home.

The pizza we are talking about is easy to prepare and made according to the ancient tradition of the old Neapolitan pizza.

The authentic Neapolitan pizza, in fact, was just fried and with no other ingredients added. It was sold on the street and only those who could pay a little more could have some pecorino cheese or some lard added to it.

Let's start by dissolving yeast in lukewarm water

Stuffing ingredients: salami, ricotta cheese and fior di latte (mozzarella-like cheese)

Add flour to the dissolved yeast to obtain a kind of criscito (yeast obtained from the acid dough of a previous production)

and let your dough rest for about 1/2 hour (depending on room temperature)

Having to make many pizzelle, keep them in the Stove

Use a copper fry dripping tray to keep them warm and dry

Meanwhile, prepare a simple tomato sauce: a little onion and tomato puree

QWhen your criscito will have at least doubled its size

add it to the flour in a large bowl or on a pastry board

Add lukewarm water a little at a time: the dough should remain soft

Let the dough rise for at least half an hour

QThis little pizza will be then placed on a copper tray and put in the oven

Mould the dough into disks roughly 6 inches (15 cm) in diameter

Add ricotta cheese, salami and fior di latte (mozzarella-like cheese)

Fold the disks over the filling and seal the edges carefully

Let the stuffed pizzelle rest for a few minutes

Abundant oil (use a silver pan to simmer)

This pizzella, for the little granddaughter, in the oven at 392 F (200° C) for about half an hour

Deep frying in boiling oil causes the pizza to inflate

The first two (stuffed) pizzelle are ready

Fry the one that will be topped with tomato and cheese

Wait a second! There is also the vegetable stuffing!

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When pizzelle are made, it's always a celebration! You should eat some while frying others: they must be warm.
According to tradition there are two types of pizzelle: one to be sandwiched with whatever you like, and the other simply plain, fried and topped...with whatever you like!

Preparation time is affected by room temperature. Double fermentation ensures that pizzelle inflate well when deep fried. However, do not exceed two hours of fermentation for 8 - 10 persons.
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Homemade Neapolitan style Pizzelle

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