Imagine being into a warm, golden, and crispy pizza, bursting with the rich flavors of ricotta and salami on a cold winter’s day. Pizza fritta is a hidden Neapolitan gem, not as well-known as its popular cousin, the wood-fired pizza, but no less delicious. It’s the perfect treat for those chilly days when firing up your outdoor
What is pizza fritta?
Pizza fritta, or fried pizza, is a deep-fried pizza from Naples, Italy. It’s not as well-known as the wood-fired Neapolitan pizza, but it’s just as tasty.
In his book “Pizza Fritta” (affiliate link), Enzo Coccia, explains that pizza fritta started as a clever way for Neapolitans to make pizza when they couldn’t use a wood-fired oven. It was cheaper and simpler to bring a pot of oil to the market and deep fry pizza than investing in a big, expensive oven.
Pizza fritta looks like a fried version of a calzone. It’s a half-moon-shaped pocket of dough filled with delicious ingredients. Common choices are provolone ricotta cheese and salami. The pizza is fried until it’s crispy and golden. This tasty treat has been a favorite in Naples for a long time. It’s simple, delicious, and shows the creativity of Neapolitan cooks.
Today, pizza fritta is still loved as a street food in Naples. It’s a must-try for anyone who loves good food and wants to taste a real piece of Naples.
The best part? It’s easy to make at home, and I’m here to help you learn how step by step.
Equipment you need to make pizza fritta
Before diving into the recipe, let’s make sure you have everything you need. Here’s a quick checklist of the essential equipment:
- Mixing bowl
- Large pot or deep fryer
- Thermometer
- Metal spoon or spider strainer
- Frying oil
- Stand mixer (optional)
Large Pot or Deep Fryer
The cornerstone of making pizza fritta is a large pot or deep fryer. You need something big enough to comfortably fit a folded pizza without overcrowding. Ideally, you want a pot that’s at least 10 inches in diameter, or more.
I use a 7.5 qt Dutch oven (affiliate link) for frying.
Thermometer
Temperature control is crucial in frying. A thermometer will help you keep the oil at the right temperature.
Slotted Spoon or Spider Strainer
Safety first! Use a metal spoon to turn and get the pizza out of the hot oil.
Frying Oil
Choosing the right oil is important. You want a natural flavored oil with a high smoke point for frying. Good choices are canola and sunflower oil. You’ll need about 2-3 liters (70-100 oz) of oil, depending on the size of your pot or fryer.
Stand mixer (Optional)
A stand mixer is a handy tool that will save you some work kneading the dough.
Additional Tools (Optional)
While not essential, a wire rack and some paper towels are useful in removing excess oil before serving.
Ingredients for pizza fritta
Creating an authentic pizza fritta starts with gathering the right ingredients. Here’s what you’ll need for the dough and toppings.
Ingredients for the dough (6 pizzas)
- 560g (100%) pizza flour (~3 cups)
- 335 ml (60%) water (~2 cups)
- 14g (0.25%) fine sea salt (~1.5 teaspoons)
- 2.1g (0.375%) of fresh yeast
I recommend a medium-strong Tipo 00 pizza, such as Caputo Pizzeria (affiliate link) for this pizza dough.
2.1 grams of fresh yeast assumes a room temperature of around 21°C (70°F). For other types of yeast and temperatures, take a look at the table below.
| Temperature | Fresh Yeast | Active Dry Yeast | Instant Dry Yeast |
| 20°C (68°F) | 2.5g | 1.4g | 1.1g |
| 21°C (70°F) | 2.1g | 1.1g | 0.9g |
| 22°C (72°F) | 1.7g | 0.9g | 0.7g |
| 23°C (73.5°F) | 1.5g | 0.7g | 0.6g |
| 24°C (75°F) | 1.2g | 0.6g | 0.5g |
Tip: Accurate measurement of ingredients is key for the best results. Using a kitchen scale will help you measure the ingredients more precisely.
Toppings
When it comes to toppings, you can choose your favorites, but here are the ingredients for a classic filling:
- 300g ricotta cheese (50g for each pizza)
- 300g fresh mozzarella (50g for each pizza)
- 300g thinly sliced salami (50g for each pizza)
- Salt and Pepper to taste
How to make pizza fritta step-by-step
Follow these steps to create your delicious fried pizza at home:
1. Prepare the Dough
1.1 Mix the ingredients to form the dough
Start by adding water and salt to a large mixing bowl. Next, add 10-20% of the flour (around 100 grams) and mix. Dissolve the yeast in the water and gradually add the remaining flour while mixing with your hands.
1.2 Knead the dough
Knead the dough by hand for around 15 minutes until it’s smooth and elastic. Or let it run on medium speed in a stand mixer for 10-15 minutes (depending on your mixer).
1.3 Rest the dough
Let the dough rest covered for 15-30 minutes
2 Divide the dough into dough balls
Divide the dough into 6 equal-sized dough balls of 150g each.
3. Ferment the dough
Place the dough balls on a baking sheet covered with a kitchen towel, or in a dough rising box.
Let the dough ferment at room temperature (21°C / 70°F) for 8 hours.
4. Prepare the Toppings
While the dough rests, prepare your toppings: slice the salami, shred the mozzarella, and measure out the ricotta.
5. Heat the Oil
Fill your large pot or deep fryer with the frying oil and heat it to 170°C (340°F). Use a thermometer to monitor the temperature.
5. Assemble the pizza fritta
5.1 Roll out the dough
Roll out the dough balls into a round, even pizzas flattening them using your hands, or with a rolling pin (this is probably the only place you’ll ever see me recommend a rolling pin when making pizza!)
The pizza should be around 20 cm in diameter.
5.2 Top the pizza
Spread a portion of the ricotta, then add salami, mozzarella, and a sprinkle of salt and pepper to taste.
5.3 Fold the pizza and seal the edge
Fold the dough over to create a half-moon shape.
Press the edges to seal the dough. Make sure it’s 100% sealed. Otherwise, the oil will fill your pizza, and the toppings will leak, rendering the oil dirty.
6. Fry the pizza fritta
Carefully lift the pizza by grabbing each side and carefully lowering it into the hot oil.
Fry it for 2-3 minutes on each side until golden and crispy. Use the spoon to spoon oil over the pizza for an even fry.
Use tongs or the strainer to remove the pizza from the oil and drain it on a wire rack or paper towels.
7. Serve
Serve the pizza fritta hot. In Naples you, usually get it wrapped in paper, on the go. Enjoy the crisp outside, the gooey cheese, and the rich flavors of your homemade Neapolitan treat!
Common mistakes when making pizza fritta
While making pizza fritta is generally straightforward, there are a few common mistakes that can impact the final result. Here’s how to avoid them:
Using the wrong oil
The type of oil you use is crucial. A common mistake is using oil with a low smoke point or a strong flavor, which can affect the taste and texture of your pizza.
Opt for oils like canola or sunflower, which have high smoke points and neutral flavors, to ensure your pizza comes out perfectly.
Incorrect oil temperature
Another mistake is not getting the oil temperature right. If the oil is too cool, your pizza will absorb too much oil and become greasy. If it’s too hot, it’ll burn on the outside while remaining uncooked inside. Aim to keep your oil around 170°C (340°F) for even cooking and a crispy crust. A thermometer is your best friend here.
Not sealing the edges properly
It’s important to seal your pizza fritta properly. If the edges are not pressed firmly, the filling might leak out during frying. Ensure you crimp the edges tightly, securing the delicious filling inside.
Overloading with toppings
While adding a lot of toppings is tempting, doing so can make your pizza too heavy and difficult to fry properly.
Excessive sauce
Using too much sauce can make the dough soggy. If you want to use sauce, use it sparingly.
The history of pizza fritta
In post-World War II Naples, when resources were scarce, the locals found an ingenious way to enjoy their beloved pizza. T
hey discovered that frying pizza dough was not only economical but also delicious. This method allowed for a quick and affordable meal that could be enjoyed by everyone, regardless of their means. It was during these challenging times that pizza fritta truly became a symbol of Neapolitan resilience and creativity, turning a basic necessity into an art form that continues to be celebrated in the streets of Naples and beyond.
Frequently asked questions about pizza fritta
Can you use regular pizza dough for pizza fritta?
Yes, you can use your regular Neapolitan pizza dough for pizza fritta. However, a low-hydration dough (about 60-62%) is recommended for the best results when frying.
How much dough do you need per pizza fritta?
For each pizza, use about 150 grams of dough. This amount is ideal for achieving the perfect balance of crispy crust and delicious fillings.
How much cheese is ideal?
A good rule of thumb is to use about 50 grams of cheese per pizza fritta. This allows the cheese to melt perfectly without overwhelming the other flavors.
What kind of oil should you use for frying?
Use a neutral oil with a high smoke point, such as canola or sunflower oil. These oils are great for frying and won’t impart any unwanted flavors to your pizza fritta.
What temperature should the oil be for frying pizza fritta?
The ideal oil temperature for frying pizza fritta is around 170°C (340°F). This temperature ensures that the pizza cooks evenly and becomes beautifully golden and crispy.
How long should you fry pizza fritta?
Fry each pizza for about 2-3 minutes on each side. The pizza is done when crispy and has a golden color.
How many pizza frittas should you prepare per person?
A reasonable serving is one pizza fritta per person. This portion size is satisfying and allows each guest to enjoy their own personalized fried pizza.
What is the origin of pizza fritta?
Pizza fritta originates from Naples, Italy. It emerged as a popular street food, particularly in post-World War II Naples, where resources were limited. Its creation reflects the ingenuity and resourcefulness of the Neapolitan people.
Can you make pizza fritta vegetarian or vegan?
Yes, absolutely! You can make a vegetarian or vegan pizza fritta by choosing fillings herbs and vegetables. Be creative!
Is pizza fritta the same as a calzone?
While similar looking, pizza fritta and calzone are not the same. A calzone is typically baked in an oven and often has a thicker crust, whereas pizza fritta is fried, resulting in a crispier and lighter texture.
How does pizza fritta differ from other fried pizzas like the Montanara?
Pizza fritta and Montanara are both fried pizzas, but they have distinct differences. Pizza fritta is typically filled and then fried, resembling a fried calzone. On the other hand, Montanara is a small, fried pizza dough that’s topped with sauce and cheese and then briefly baked. The main difference lies in the preparation and presentation.
The Best Pizza Fritta Recipe
Equipment
- Mixing bowl
- Large pot or deep fryer
- Thermometer
- Metal spoon or spider strainer
- Frying oil
- Stand mixer (optional)
Ingredients
Pizza Fritta Dough
- 560 g pizza flour
- 335 ml water
- 14 g fine sea salt
- 2.8 g fresh yeast
Pizza Fritta Filling
- 300 g ricotta cheese
- 300 g fresh mozzarella
- 300 g salami thinly sliced
- Salt and pepper to taste
Instructions
Dough
- Add water, salt, and 10-20% (around 100 grams) of the flour to a mixing bowl. Dissolve the yeast in the water and gradually add the remaining flour while mixing.
- Knead the dough by hand for around 15 minutes until it’s smooth and elastic. Or let it run on medium speed in a stand mixer for 10-15 minutes (depending on your mixer).
- Let the dough rest covered for 15-30 minutes.
- Divide the dough into 6 equal-sized dough balls of 150g each.
- Place the dough balls on a baking sheet covered with a kitchen towel, or in a rising box, and let the dough ferment at room temperature (21°C / 70°F) for 8 hours.
Prepare the toppings and oil
- While the dough rests, prepare your toppings: slice the salami, shred the mozzarella, and measure out the ricotta.
- Fill a large pot or deep fryer with the frying oil and heat it to 170°C (340°F). Use a thermometer to monitor the temperature.
Assemble the Pizza Fritta
- Roll out the dough balls into a round, even pizzas flattening them using your hands, or with a rolling pin. The pizza should be around 20 cm in diameter
- Spread a portion of the ricotta, then add salami, mozzarella, and a sprinkle of salt and pepper to taste.
- Fold the dough over to create a half-moon shape.
- Press the edges to seal the dough. Make sure it’s 100% sealed. Otherwise, the oil will fill your pizza, and the toppings will leak, rendering the oil dirty.
Frying the Pizza Fritta
- Carefully lift the pizza by grabbing each side and carefully lowering it into the hot oil.
- Fry it for 2-3 minutes on each side until golden and crispy. Use the spoon to spoon oil over the pizza for an even fry.
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Turned out great!
I have been looking for a recipe for fried pizza since visiting Naples last summer