Pizzonta abruzzese or “pizz’onta” in the sense of greasy, fried pizza, is the typical irresistible pizza that is devoured by young and old alike at festivals and celebrations, but it can also be prepared at home to serve as a finger food appetizer or snack.
The recipe for pizzonta is very simple: it consists of pizza or bread dough that is left to rise and then divided into pieces to be rolled out and fried. It’s delicious!
Pizzonta ingredients
- 500 g plain flour
- 250 ml water
- 1/2 teaspoon salt
- 10 g fresh yeast
Pizzonta preparation
Dissolve the yeast in warm water, add the flour a little at a time through a sieve and finally add the salt. Mix and knead well; the mixture should not be sticky to the hands. If it is, add a little more flour. Form a ball and place it in a bowl covered with a cloth to rise until it doubles in volume. With this amount of yeast, it will take about 3 hours.
Once risen, divide the dough into several pieces, deciding on the size, and roll them out. You can roll them out to the thickness you want, depending on how thick you want the pizzonta to be. Bear in mind that it will rise a little during cooking.
Heat the oil in a deep frying pan and fry the pizzas, turning them over on both sides. Each pizza takes about 3-4 minutes. When they are golden brown, drain the pizzas on kitchen paper and add salt or sugar.
