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Author Topic: Pizza Fritta by Enzo Coccia  (Read 853 times)

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Offline Arne_Jervell

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Pizza Fritta by Enzo Coccia
« on: January 02, 2020, 11:46:21 AM »
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.

Offline Pizzamick88

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Re: Pizza Fritta by Enzo Coccia
« Reply #1 on: May 13, 2021, 12:50:58 AM »
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?

Offline billg

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Re: Pizza Fritta by Enzo Coccia
« Reply #2 on: May 21, 2021, 10:38:16 AM »
His book the Neapolitan Pizza " A scientific guide about the artisanal process"  is fantastic!!!!!!

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