The Abruzzese Pizzonta is a recipe that is never missing in our beloved Abruzzo, but it must be said that in some areas of Abruzzo it is much more commonly used than in others.
Certainly, it’s one of those things that are hard to resist and that greatly appeals to our palates.
Pizzonta means greasy pizza, mine is one of the versions of this famous recipe that we often find at village festivals, but also in some places where you can taste delicacies based on pizza and various appetizers.
Normally, the classic fried pizza is made with a simple basic dough, but in this case, there is the addition of milk which gives it softness.
Describing it in words is not easy, you just have to taste it, and if you don’t have the chance to visit our Abruzzo, then try making them at home.
If you make this or any of my other recipes on my blog, feel free to send me your photos and I will put them on my FB page in your name.
Approx. 220 Kcal per each pizzonta
- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Portions: 12 pizzonte
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Abruzzese Pizzonta
- 3 1/2 cups all-purpose flour
- 1 tbsp extra virgin olive oil
- 1/2 cup whole milk
- 1 tsp fresh yeast
- 7/8 cup water
- 1/2 tsp salt
- 1 pinch sugar
- sunflower or corn oil for frying
Preparation of the Abruzzese Pizzonta
For this preparation, I suggest making the dough in the morning to allow time for two risings in the bowl once the pizzonte have been formed.
In a bowl, add the lukewarm water and milk, add the fresh yeast, the sugar, and let it dissolve, then add half the flour and mix well until absorbed.
Then add the salt, extra virgin olive oil, the remaining flour, and mix well again, then pour the dough onto a work surface and knead it for a few minutes.
Once the dough is kneaded, place it to rise in a large container for at least 2 hours until doubled.
Once the dough has risen, knead it again, create a ball, cover again, and let rise until doubled.
Once risen, create a ball
…from here, form small pizzas of about 2 oz each and you should get 12 of them, leave them on a floured work surface covered to rise until it’s time to fry.
When it’s time to cook them, heat the oil, and once the right temperature is reached, fry them and drain on absorbent paper, and once dried a bit, sprinkle them with salt.
I cooked one at a time also to avoid the oil temperature from dropping too much.
They are definitely better when hot, but they remain soft even when cold.
