Califonia Bountiful

Pizzelle fritte Napoletane

Deep-fried pieces of pizza dough are topped with a variety of ingredients to create a slice of heaven!

Chef Gianluca Guglielmi
Donato & Co., Berkeley

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2 cups cold water
1/3 tsp. dry yeast
6 1/2 cups flour (type "0")
1 tbsp. sea salt
3/4 tbsp. water
Oil, for deep-frying
Your favorite toppings


Dissolve yeast in 2 cups water. Transfer mixture to a mixing bowl and slowly add flour. Using the hook attachment on a stand mixer, knead dough for 4 to 5 minutes or until you get a smooth texture. Add salt and 3/4 tbsp. water and incorporate well into dough. Cover dough with a damp towel and let proof for 4 to 5 hours at room temperature.

Punch down dough and divide into small pieces about the size of a dinner roll. Roll each piece into a ball, then place on a sheet pan dusted with flour. Dust top with flour and cover with a dry towel. Proof for 2 hours at room temperature.

In a large skillet, heat 1 to 2 inches of oil to 350 degrees. Using both hands, stretch each pizzelle dough piece to 4 to 5 inches, keeping a round shape. Place in hot oil and fry 60 to 90 seconds on both sides, until they puff up and turn just slightly golden brown. Let drain on paper towels.

From here, the limits are your own creativity, but Chef Guglielmi offers a few favorite topping combos:
• Mozzarella, anchovies, chili pepper
• Broccoli rabe, pecorino cheese
• Chopped tomatoes, burrata cheese
• Sautéed sausage, provolone cheese
• Braised chard, roasted pancetta

After adding desired toppings, pop pizzelle into a 350-degree oven for a few minutes—just enough to heat toppings and melt cheese.

Serves 2 to 4

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