Is It FRY day yet? Have You Ever Tried Fried Pizza Or Pizza Fritti In Old Napoli.

Learn : How to make fried pizza from scratch that will blow your mind! using a formula that took me WEEKS to get right. & Frying at home : ESSENTIAL TIPS.
Recipe , then links below.
Dough.
434g Bread flour
30g Sugar
3.5g Polydextrose
3g Instant dried yeast
8g Salt
150g Filtered water
100g peeled and cooked russet potato
85g Buttermilk
8g Apple cider vinegar
17g Unsalted butter cubed
26g Unsalted butter cubed.
Add potatoes to about 400g of water in a small pot then bring to the boil, lower the heat slightly and let the potatoes cook until the easily fall off a small knife and strain. this takes about 7 or 8 minutes.
Using an immersion blender or food processor, blitz up the potatoes with the buttermilk, water and vinegar until silky smooth.
Whisk together dry ingredients, then melt the 17g butter in microwave and chill the 26g butter in fridge. Set salt aside.
Add wet ingredients to mixer, then add dry ingredients and melted butter.
mix for about 6 minutes on low and check for elasticity.
Rest at room temp (68-72 degrees) for 15 minutes
Start mixer on lowest setting and add the chilled butter one cube at a time, then add the salt and mix allow to mix for a further 3 minutes.
Rest at room again for another 15 minutes.
After the second 15 minute rest, divide the dough into 100g pieces and ball up. Proof at room temp for 3 hours then flatten into small discs and fill with your filling of choice.
Cheese is always a good choice , and i highly recommend you use cured meats because we are going to proof the pizzas/calzones at room temp for at least another hour. After that hour you can fry the pizzas in 375 degree peanut oil, top with parmesan and enjoy with whatever sauce you like to use for pizza.
Go to my website for the steps and a printable PDF.
www.rollonfood.network/pizza/...
peanut oil to fry plus whatever cheese, meats and or veggies you want to stuff with and tomatoes to make sauce , you're own from here kid.
Polydextrose powder: amz.run/901x
Pizza books I own
Modernist Pizza, Nathan Myrhvold & Fransico Migoya : amz.run/7jyi
Perfect pan pizza, peter reinhart : amz.run/6RZW
Pizza: History, recipes, stories, people, places, love amz.run/7jyj
Pizza Czar, Antony Falco : amz.run/6RZX
Pizza camp, Joe Beddia : amz.run/6RZY
Pizza Quest, Peter Reinhart : amz.run/6RZZ
The Elements of Pizza, Ken Forkish : amz.run/6RZd
Mastering pizza, Marc Vetri : amz.run/6RZe
Flour water salt yeast , Ken Forkish : amz.run/6RZf
The Pizza Bible , Tony Gemengani , amz.run/6RZg
Bridgford old world pepperoni : amz.run/6IY1
Meat tenderizer : amz.run/6IY4
Pizza steel round :amz.run/6IY7
Pizza steel square : amz.run/6IY8
Dalstrong pizza cutter : amz.run/6IY9
Dough containers : amz.run/6IYA
Pizza peel : amz.run/6IYB
Cutting board: amz.run/6IYC
Wooden peel : amz.run/6IYD
Mixing bowls : amz.run/6IYG
Llyod’s Detroit pan amz.run/6QJp
Authentic motor pan : amz.run/6QJq
Squeezy bottles : amz.run/6UzC
Truffle powder : amz.run/6UzF
Mason jars : amz.run/6UzI
316 stainless steel chainmail : amz.run/6WEk
Steel funnel : amz.run/6WEn
Dough boxes : amz.run/6ajA
Bosch mixer : amz.run/6ajB
Dumpling presses : amz.run/6er7
Frying oil container : amz.run/8kkx
Cooking oil solidifier : amz.run/8kky
Non pizza stuff:
Pasta machine : amz.run/6dcF
Thermometer : amz.run/6dcE
Wok : amz.run/6dcG
Scimitar : amz.run/6QOd
New massive dalstrong cutting board : amz.run/6ajC
Samurai sword : amz.run/7jyk
Scimitar : amz.run/7jyl
0:00 intro
1:27 What ingredients do you need for fried pizza dough
2:11 how to make fried pizza dough
5:12 fermenting fried pizza dough not easy as it looks
7:55 essential tips for frying at home
10:12 frying your puppy. not your actual puppy!

[@av-il6bf]

Out of Bounds as Usual...Keep on Rollon!!!

[@rollonfood]

I shall!!

[@symz4665]

I want to be friend with this guy. Not just for the pizzas, he looks like a chill dude in general.

[@ellbrowne8602]

Ooooo looks good

[@rollonfood]

It's so good, you should try it mate.

[@ellbrowne8602]

@@rollonfood where’s the list of steps?

[@SecretzOfMana]

Somehow managed to make me want doughnuts and pizza simultaneously 😂 Great work as always (:

[@rollonfood]

😄 you know, exactly the same thing happened to me. You'll see what I mean in about a week!

[@SecretzOfMana]

​@@rollonfoodI am very much looking forward to it!!!

[@JenSny]

Looks so good!!! Can't wait to try some

[@rollonfood]

Maybe someone will make it for you!

[@knoxovic]

Impromptu rap ✅ Ballerina ninja ✅ Painstaking animation used to present a bag of sugar ✅ Bravo sir 😅

[@rollonfood]

😁🤡😎

[@oro5z]

good job, video lighting is getting really good and of course very instructional. Great ideas for using up leftover dough. By the way, when I fry I do it outside on our patio table so as to not smoke up the house (specially fish!!)

[@rollonfood]

thanks my friend! ya i think it finally safe for me to admit to myself i am making some proper strides in how i produce the content etc. i won't stop improving and learning though. next thing to master is the biggest one yet. story telling , hooking people in and attracting them to the content in the first place. i'll get it though. thanks for watching and engaging!!

[@oro5z]

@@rollonfood you're welcome. It's a learning process and you will do good, I'm sure.

[@DrGaryGreen]

I just bought 5 of those pizza dough storage bowls. Tired of irregularly shaped pizzas from frozen square bagged dough. Thanks again.

[@rollonfood]

Yeah I swear by them. Pro tip : the rim of the container is steel, so if they feel like they aren't closing air tight you can bend the rim so it's flush. Found that out pretty late into the game

[@DrGaryGreen]

@@rollonfood Thanks again. Since you are a REAL chef and know chef-y stuff, maybe a vid or two towards someone (I wonder who) that is thinking of opening a small pizza cafe. Commercial quantity dough making, pitfalls, minimal equipment needed... or not. Just an idea for content. Yeah, ulterior motives here. If I don't move back to Malaysia and open clinics for an investor, I'm going to move back to my wife's country of Indonesia and open a small place with a wood fired oven (or gas) and offer up some by the slice with the option of whole pizza made fresh. Anyway, just an idea, maybe not a good one for you to waste time with. Sorry for what happened. Pain is depressing and injuries can be hard to come back from. When I opened my clinic in Kuala Lumpur I was fresh off a month stay in the hospital for abdominal surgery. It was hard to get going again. Best of luck with the Michelin bunch.

[@RalfffH-we9ml]

Sich a great channel, i like your style, fun to watch and much to learn! thanks for all the tips and hard work you put in. I watched a lot lot lot of cooking and esp. pizza making channels and thought there was no more to learn. Well, I was wrong. Can’t wait for the next!

[@rollonfood]

Thank you! Comments like these really keep me going

[@sudoDNN]

Who is this handsome leader of men?! Haha, this looks insane Rollon!

[@rollonfood]

Tis me! My fremen name is doofus. They tell me it means "the smart one"

[@georgepapp3913]

Great video. I’m keen to try it. All the butter has me interested. I think I’d use avocado oil. Thanks for being so thorough. 🤗

[@rollonfood]

This dough is so flavorful and versatile. I got the butter idea from Anthony falco's book. Hope you like it matey!

[@georgepapp3913]

@@rollonfood I’ll be buying the book shortly. But I find your videos more helpful, like with Detroit.

[@rollonfood]

@@georgepapp3913 yeah at some point I'll have some version of everything in the books on the channel.

[@georgepapp3913]

@@rollonfood 😂😂😂 That’s music to my ears. F$&k yes!!! 🤟

[@tekdz3115]

love the production on this nice job and now i have to try fried pizza 😄

[@rollonfood]

Try it!!

[@humid3208]

Well since it’s ramadan and i have holidays for a week, so I thought id try the pizza and after seeing that the best is still the longer one, and since i have time. I might as well do them. I was going through the recipes and i have few things missing so i wanted to know how worth it is to get the item instead of substituting it I can’t get canned tomatoes and malt in my area, so ill have to make the sauce using fresh tomatoes (ive watched few videos) but any extra tips? And is ap flour on itself fine, or should i buy bread flour or gluten (i think gluten is cheaper as i can get 300g gluten for the same price i can get 1kg bread flour (I’ll make the poolish today, it might take few days for any ingredients id have to order from online to come so it’s perfect time to make the starter)

[@rollonfood]

Are you talking about the NY pizza dough? This one has no poolish. But yeah, ap and some gluten is what I use for that one. You can use just ap flour here also

[@larissavannynatten4671]

🔥🔥🔥🔥

[@rollonfood]

😁

[@jonathandurfey]

This is the only science im following

[@rollonfood]

😀

[@jaimesalvadorz.3758]

Great work as always! Big support from Spain 🍕

[@rollonfood]

Thanks!

[@humid3208]

Well since it’s ramadan and i have holidays for a week, so I thought id try the pizza and after seeing that the best is still the longer one, and since i have time. I might as well do them. I was going through the recipes and i have few things missing so i wanted to know how worth it is to get the item instead of substituting it I can’t get canned tomatoes and malt in my area, so ill have to make the sauce using fresh tomatoes (ive watched few videos) but any extra tips? And is ap flour on itself fine, or should i buy bread flour or gluten (i think gluten is cheaper as i can get 300g gluten for the same price i can get 1kg bread flour Anddd biggest thing, i can’t get a pizza steel or stone, any advice. I saw somewhere that using a heavy cast iron, flipping and pre heating that and cooking it on it is a good substitute

[@rollonfood]

Sauce : yes but you'll have to reduce them down, try to evaporate as much water as you can. Can you get tomato paste? If so that'll help. You can try a little xantham gum (Nathan myrvohld uses this trick) but I've never tried it so I couldn't advise the amount. I use ap flour and gluten I just calculate the total amount of any high gluten flour recipe, then minus 2 percent and add that amount back in gluten. The cast iron seems like your only option yes, same principle, 1 hour at least of preheating. Good luck! Maybe I'll make a video about these things one day!

[@humid3208]

@@rollonfoodthanks for the tips, i’ll be making them soon. I’ll let you know how it goes

[@rollonfood]

@@humid3208 👍

[@humid3208]

okay soo, i was going to feed my poolish and was going through the recipe l. And realized that you told to discard when it exceeds the container, what happened was. It did but then i switched it to another one. it’s a hugge container, is it fine if i keep feeding it bout 50g water and flour a day or should i discard some and feed it. Or more so what i’m asking is, will anything happen if i keep the same poolish without discarding and feeding it daily for a week