THIS is how you make Pizza Fritta at home like the world champion in Napoli!

Buongiorno, ragazzi. We are back in Naples and today we are going to have a pizza fritta. And when it comes to pizza fritta, we only have to talk about Teresa Iorio. The first world champion of female pizza. The first woman world champion. The first woman world champion in the world of pizza. Because pizza is female. The first woman in the world. Yes, she is the first one to say that. Teresa is going to show us how to make a pizza fritta. Do you want to see how to make a pizza fritta? Come with me. Come, let's go. Teresa tells us exactly what we need. First she says a good dough. I'm going to make a female fritta. She takes a whole ball and then divides it. Teresa works all the time with her fingertips. Teresa, since when have you been in this world of pizza? I was 12 years old when I made my first pizza. Okay, she was 12 years old when she made her first pizza. Ricotta. Full, a lot, don't save. Pepper. Ciccioli, these are the crumbled basil. Provola. Smoked cheese, guys. Smoked cheese. A whole Sambarzano. And now? Aha. Okay. How many degrees should the oil have? At least 180 degrees. This is the magic, guys. Teresa does it with oil on top, so that it is also cooked from bottom to top in the oven. Look how big it gets. Golden color. This is like a golden nugget to put in the oven. Mamma mia, look at this. Juicy, guys. Soft. Guys, when you copy, copy well. And tell things as they are. Oh, very, very good. Mamma mia. Grazie, Teresa. Ragazzi, this is Napoli. Mamma mia. Grazie, Teresa. Grazie. We'll make this pizza again in Vienna. To know how to make this pizza, I need one of you to subscribe, two thumbs up, three, turn on the bell, and four, watch this video until the end. Otherwise, no more pizza fritters. Okay? Let's go. Okay, ragazzi. First of all, I watched. Thank you to everyone who subscribed. And we are back in Vienna to copy our pizza from Teresa Iorio. By the way, Teresa, thank you for allowing us. One kilo of flour, just put it in there. Our yeast, just put it in there. Our water, ragazzi. I have 700 milliliters. Who can, by hand, I'll show you again, because a lot of people write, oh, Luigi, I can't do it. Now I'll show you. You have the chance again, by hand, to see how a pizza is made 70% moist. From the 700 milliliters, we put almost everything in there. We keep 100 milliliters. Now, elbow dough machine. We just have to take all the dry parts of this flour from the water. If you notice, I let the whole flour absorb the dough. Now we go with our salt. And if you notice, it just doesn't stick. Now, ragazzi, is the decisive moment. The water makes the dough a little different now. That's why we give all the water. And this little water makes the dough a little different. Look, the only thing we do is just let this water absorb this mass. And don't think, wow, that's sticky. It's normal. At this moment, it's still normal. The only thing we need when we make dough by hand is a little patience. And don't think now, ah, I put flour in it, then it's over. We broke the recipe. The first five minutes, we have everything. Let the dough drink. What do we do now? We take the dough, throw it on the table. We clean our hands. We do that. And maybe we go for a coffee, argue with the wife. We need 15 minutes. OK? Look again. I'll show you. It's sticky, it's not a structure. In 15 minutes, we'll see something else. Nothing happened, girls. But look, everything happens in front of your eyes, girls. I don't like magic. Hand, just, if you want, you can also use a spatula. Like this. And then add it. And then add it. Add it. Look how different it is now. Do you see the difference? Man, when people say, Luigi, it sticks to me. Look at him. There's nothing easier than that, girls. I don't have to talk anymore. Now, close it again. 15 minutes, we'll be back. Without doing anything, the structure is already there. Now, we can just fold it. And, girls, if you write to me again that the dough doesn't become by hand, I can't help you. It's all shown in this video. Now, it doesn't stick anymore. We take a box. Many say, ah, you use spray. Yes, that's from the confectioner. Every confectioner uses that. Okay, girls, just put it in. Our dough goes in the fridge for 24 hours. Girls, 24 hours are over. We've already prepared that, but we've already made 2 kilos of dough. Don't wait that long. What you've seen, by hand, was 1 kilo. But we've already prepared the dough. That's why it's a bit of a lie that 24 hours are over. And now, we just take for the pizza fritter, girls, we need balls, 100, 150 grams. Because we have smaller pots. We're not at Teresa's, so big. We make the traditional pizza. Pizza fritter. Just like I've always done with pizza, shape the balls. Just like that. And close it nicely. It's important that the bottom is closed nicely. Because otherwise, if we spread the pizza, we'll have a problem. And that, until the last ball. Close it nicely. Okay, girls, we've made our balls. That needs at least one and a half, two hours. And we'll see in two hours. Okay, girls, for the pizza fritter, the ingredients are all there. Parmigiano, basil, scamorza, I don't have provola, scamorza, crumble, but in Naples, it's different. Cotto and ricotta. The ricotta is mixed with pepper, salt, olive oil and nicely. Now, we just Oh! Nice balls, girls! A bit of flour. It's really a bit of a mess, girls. Oh! Ricotta, provola, parmigiano, basil, prosciutto cotto, crumble, tomato, a bit of parmigiano, pepper and a bit of scamorza. Not bad, Teresa, take the ball, put it on but we don't have the top. It's a very big sausage, like a camel. But we make the classic shape. We pull it like this and cover it like a calzone. It has to be properly closed because if it opens, we have a problem. A huge problem. Napoli pizza fritter starts now. First, the belly in oil. Do you know why, Mario? No. Because the belly has a lot of material inside. The filling and the tip are cooked faster. It looks good. Yes. Wow. But guys, this is real street food Napoletano. Five, six minutes maximum. You eat this in Napoli in the summer, right? Yes. The problem is not who eats it, the problem is who likes it. Gold brown, guys. Wow. This is the gold brown strip. Now, guys, when it's hot, salt it. Do you know why now, Mario? Because now the heart is better. It's a birth, guys. It's this transformation. I'm in Napoli. Immediately. Wow. Who doesn't do that, doesn't understand Napoli street food. Wow.