Keep an eye on the oil temperature so as not to burn your pizzas. Also, when you reheat your pizzas under the grill, do so quickly to avoid drying out the mozzarella and the resulting pizzette.

The history of ‘pizzelle’ is intimately bound up with the poorest neighbourhoods of Naples. To supplement their income, the wives of the pizza-makers prepared these little fried pizzas with scraps of dough left by their husbands. Pizzelle were then sold in the most humble neighbourhoods of the city. Often, those who bought the pizzelle could not pay right away, but only after about eight days: for this reason they were also called ‘a ogge to otte’ – ‘in eight days’ time’.