Pizza Fritta by Enzo Coccia

[Arne_Jervell]

Inspired by this video i purchased Enzo Coccia's book "Pizza Fritta" from Amazon.

Though the book is only available in Italian (as far as I know), it is a fairly easy read: Few pages, large letters, little theory and lots of photos.

The book starts out with a few pages of history and general information about fried foods.
Then follows a short introductory section about fried pizza, a couple of dough recipes and a few paragraphs on equipment used in Naples.
All of this information is covered in the first 7 pages.
The remainder of the book contains 30 filling/topping suggestions.

The information section is short but to the point. The topping/filling section is amazing with lots of mouth watering photos and interesting ingredient combinations.

A few photos below to visualize the format.

[Pizzamick88]

I bought this book over a year ago. Been meaning to revisit it and translate more pages as well.

It's been a while since I've made the pizza fritta formula from the book. What was your experience with the bulk ferment for 8 hours at room temp and 2 in balls?

[billg]

His book the Neapolitan Pizza " A scientific guide about the artisanal process"  is fantastic!!!!!!