Pizza Fritta

Arts & Culture
50 years

28 May, 2020

Pizza Fritta

Who doesn’t love pizza? This variation of fried pizza is a popular Neapolitan street food. It can be served at parties, as a great starter, or a stand alone dish. The beauty of the recipe lies in its versatility. The dough can also be rolled out as an ordinary pizza and baked in a wood or electric oven.  

(Serves 4)


For the pizza:

  • 400g Flour
  • 250g Cold Water
  • 12g Salt
  • 3gr Fresh Yeast

For the toppings:

  • Tomato sauce
  • Fresh mozzarella diced
  • Finely grated parmesan cheese
  • Fresh basil


Pour the cold water into a large bowl with the yeast, slowly adding the flour and mixing until it’s a firm dough. After five minutes kneading, add the salt. 

Spread some flour onto the counter and start kneading the dough for around 15 minutes. 

Leave it to rest for 30 minutes.

Cut the dough in two, spread more flour on the counter and start rolling into two balls. Place the two balls on a floured tray and cover with plastic wrap. Leave for 8 hours to allow the dough to rise, for maximum digestion. 

Once risen, spread flour on the counter and spread the dough out using a rolling pin.

If making ordinary pizza, top with tomato sauce and mozzarella and place in the oven on high heat at 250 – 300 C. 

To make pizza fritta, use a wide cup or bowl to cut the rolled out dough into smaller round pieces. Cover with plastic wrap and leave to rise for about an hour. 

Heat oil to 180C and add the circles of risen pizza dough. Fry till lightly browned, turning in the oil. Be careful not to cook too long so the dough doesn’t dry out inside.

Putting the fried pizzas on a plate, top each with tomato sauce, fresh mozzarella, finely grated parmesan cheese and a fresh basil leaf.  Lightly drizzle with extra virgin olive oil and serve. 

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