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Neapolitan Pizza Fritta
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5 from 2 votes

The Best Pizza Fritta Recipe

Pizza fritta is a hidden Neapolitan gem. It's light and crispy, filled with rich cheese and local flavors.
Course Main
Cuisine Italian, Neapolitan
Keyword Pizza Fritta
Prep Time 8 hours
Cook Time 5 minutes
Servings 6
Calories 1100kcal

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).
    to bake, dough, knead-49597.jpg
  • 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.