C: Good morning, everyone! How are you?
- All good, how are you? C: I'm good! Today I have
to make fried pizza with my mum. I'd need some ciccioli, ricotta, provola, some salami... Can I leave it you, as always?
Of course! Give me some of this nice
sheep's ricotta, looks so good! All of it! Thank you! I'm getting the oil from the other side. Bye bye! Thanks, Francesco! Good morning, Giuseppe!
- Good morning! Mamma... Hey, is it all good?
- Everything's all right. Such a nice smell! My mother's plants, guys...
Mamma mia! - Is this enough?
Yes, it is. OK. So good! Hi, friends of Italia Squisita! I'm Davide Civitiello and maybe
you already figured out: I'm in Secondigliano, Naples,
at my mum's place. I'm introducing her to you all. She's Anna.
A: Hi, I'm Anna. My son is here with me and we're now making fried pizza with a nice stuffing for everyone!
C: We're making a delicious classic fried pizza. The ingredients we need to make this fried pizza are:
0 type flour, water, salt and brewer's yeast. For the filling, instead, we'll be using ricotta, ciccioli,
provola and tomato. Pork ciccioli are a pressed meat
that is typical of the Campania area. Let's start by opening our madia. Let's add the whole kg of flour on one side OK. We're always sprinkling a bit on the sides, as well. I'm always adding yeast
with the flour, as you notice, not with water. This is dehydrated active
yeast that doesn't need to be reactivated. We're adding it directly in the flour, not in the water,
nor in contact with salt. Let's pour the 600 grams of water on the other side,
where as you can see there's no yeast, and we're adding all of the salt in the water, dissolving it.
I'm starting to dissolve the salt, slowly stealing a bit of flour. I'm starting to make the first cream. Let's gradually start to incorporate.
If the flour, as in this case, is slightly feels slightly drier, we can always add a bit of water. Go ahead, mum! Let’s see, some water, perfect, so we are basically going to absorb all of the flour on the borders.
Here we go. Then, at this point, once we obtained a uniform mass, we're ready to move from our madia to work directly on the counter. A: I'm now kneading it,
right? C: Yes, it needs to be kneaded. So, the recipe we are using is exactly the one for the classic Neapolitan pizza dough: 60% of water, the right quantity of salt, meaning 25 gr
of salt, and 1 gr of yeast. It will rise for 8 to 12 hours. Mum, if I may, I am working it a bit.
So, just like my mum taught me we're kneading the dough using two hands. We're letting it slide so it becomes stretchy, and we're letting all of the excessive flour on the
counter dry. As you can see, the counter should be always left nice and clean. And we'll keep working it.
A: My son's expert hands... C: As you can see, I'm not
making this, nor this. I'm always basically working it in the same way: turning it, and pushing it forward. Turning it,
and pushing it forward. The movement I'm making with my hands is
the same as a machine. Mum, what do you say, is it coming out well?
A: Oh come on, it needs more kneading! C: You're never satisfied!
A: You're a master, I'm the mum! C: I get you're a mum, but where's the mistake, then? We've been working
it too little, now we have to work it more. A: Yes, a little more.
C: Oh, I get it, otherwise I will never learn. At home, you never learn anything, when it comes
to mum! Remember, friends of Italia Squisita! So mum, is it OK? A: Davide, it's OK this way, it's nice and soft. C: Great, so we're closing it. Let's make it nice. So, for fried pizza: flour, water, salt, yeast. We can also skip sugar and oil. After we are done kneading our dough,
we'll move it to the madia to rest it for at least 40 minutes and we're covering it. After 40 minutes, we're ready to cut our dough. Mum, are you ready to cut the dough?
A: Of course! C: I'm taking my piece, and you're taking yours. Are you cutting it? Perfect. For fried pizza, there's no need to
make big pats. We just have to make 100-120 gr pats. Let's see. What I always suggest for you at home
is to weigh them with a scale nearby. I have my scale in my hand. You'll try it out.
Mum, that's good, maybe I made it a bit too big. Here we are, so we have all equal pizzas. Another tip: what we can do at home is
to work it hand on hand, just like mum taught me.
In this way, can you see? On your hand.
A: I always do it this way!
C: Perfect. Or once you cut it,
either with a spatula or by hand, we can work it on the counter. Can you see? What is important,
anyway, is to make much smaller pats.
A: It's so nice to bake at home! Especially with Davide by your side! I should be working with my son, making dough at home together! C: We are working! We're making pizza.
A: A nice fried pizza! Before we make fried pizza, it should rise at least 8 hours. Here we go.
C: We're almost done with the leavening, 8 hours are almost gone. I'm now starting to cut some ciccioli, to dissolve ricotta, press the tomatoes a bit, cut the provola.
Can you add some oil in the pan, in the meantime?
A: Sure. A: Davide, am I adding one?
C: Please, add two, mum. You can go with two! And turn on a low flame. After pork
ciccioli, we're cutting provola. Here's how we cut our provola for fried pizza. As you can see, I'm now making
very small cubes, so it doesn't release a lot of water. The pizza will stay dry on the inside, and mostly,
it will be stringy. Anyway, for all of you who need to know
how to use milk products on pizza - I dedicated a video
especially to this on Italia Squisita channel.
You can find the link in the description. Once we add the ricotta inside our bowl, if it's a bit dry we can soften it with some milk, melting it with a spoon. Once it's melted and it's neither too liquid, nor too dense,
it's ready to be used. Let's go on with the tomato.
Mum, can you add some salt? We can take it later to use it in the pizza. Let's add a gram of salt for each 100 gr of tomato, and we can press it by hand, the old Neapolitan way.
Using a spoon, we're stirring the tomato a bit. Perfect, we can place it here. Here's our black pepper, let's clean the basil
we harvested from the plant. All of the ingredients are ready. Let's turn the flame up under our oil, so it becomes very hot, and in a few minutes we'll be making a nice fried pizza!
A: Of course! And we're tasting it later!
C: Eight hours have passed, the dough has risen,
the ingredients are all ready, the oil is hot. Mum, we just have to make fried pizza. So, mum, I'm spreading it. Do we want to make a great fried pizza calzone? Perfect. So, observe
what I'm doing to make a nice big calzone, I'm taking two pats,
also called when it's for fried pizza 'battilocchio' or 'batocchie'. So, to make a nice 'battilocchio', we're sticking two of them,
one on top of the other. We're soaking it in the flour, not because the flour is liquid, but it's a slang
among pizza makers. How do you spread fried pizza compared to
the baked one? We always say that for the baked one, we move
from the center to the borders. We're now doing exactly the opposite, so we're spreading all of the border and keeping the dough a
little thicker in the center, since it has to hold all of the filling that mum will add.
So, observe what I'm doing: I'm starting the opposite way - can you see? And then I'm starting
to play with it using a little flour, since it has to stick, later when we're closing it. So, I'm going to stretch it, then I'm spreading it
'half-way through', I'm not stretching it too much or it could break. Here it is. At this point, once we stretched it,
the border is thinner and the center is thicker. Now have fun, mum! Go with some more ricotta,
mum, let's make it nice so everyone will do the same at home!
A: It's perfectly stuffed! A: Ciccioli... C: Go ahead! A: And a handful of provola.
C: Pepper is always needed, guys. A: Tomato?
C: We're always adding it at last. Fried pizza was created without tomato the classic one we all eat,
but for the ones who want it today it can be eaten
with tomato, as well. But it was created simple. Look at what
my mum did with the ingredients: she started with ricotta, then
ciccioli and then provola, so it's the opposite of baked pizza. Now, mum, a drizzle of tomato, but in the classic version,
we aren't adding tomato. A: I like it, so I'm adding it!
C: So let's add some tomato. A: Is this OK?
C: Just add more, since you like it! A: I know, I have to enjoy it! C: And we're closing it.
A: Aren't we adding basil? C: We're not using it for fried pizza...
A: But I like it! C: I am closing it, and you're cooking it! So look at what I'm doing: I'm proceeding
gradually, border on border this is why we made it thin. And we're cooking it! Here you are mum, please fry it! The temperature is perfect,
it's coming out so nicely!
A: That's because I made it! C: It's perfect, mum! Nice and brown. A: Here it is! C: Come with me, let's cut it! Look at this wonder! Oh well, mum,
can we eat it, then? Did I do it right? So let's eat it, mum!
Enjoy! A: This one is without pepper, we're
making another one with no pepper nor tomato. C: No pepper nor tomato? This one
has tomato! I'm making another one. C: How do you want it? With all of the
ingredients? - Yes, with everything! C: How's the pizza? Is it good?
- It's good! Bye, everyone!
Enjoy! Ciao!
Ok so basically, that's a box where you put a coin (usually 5 cents) so you can ride the elevator. It was widely used in Italy from the 50s until the early 90s as it was put mainly to raise money for the administrational budget of the condominium.
As of 2021 , I don't really see a lot of them anymore, as all new elevators are installed without the pay box, but sometimes, mostly in condos of low income areas, you can still find it.
It's a thing from the 50s. Elevators where a lot more expensive and since not everyone wanted one in the condo (eg the ones who lived at first floor), they used this trick to to pay for it and maintain it. Usually you can still find it in old building, is a lot less common in new ones.