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Italian

Pizza fritta

A Neapolitan fried pizza with a tender, blistered crust and a creamy ricotta, provola, salame, and tomato filling. It is eaten hot, when the dough is crisp at the edges and soft where it meets the filling.

Pizza fritta — Italian — ChefSnap
25 mins plus 3 hrs risingPrep
10 minsCook
2Serves
MediumDifficulty
820 kcal per serving30g protein 82g carbs 41g fat
Watch it made — Pizza frittaWatch it madeFoodporn · 1:01

Ingredients

Method

  1. Dissolve the yeast in the lukewarm water in a large bowl.
  2. Add the flour and mix until no dry patches remain, then rest the dough for 10 minutes.
  3. Add the salt and olive oil, then knead for 8 to 10 minutes until the dough is smooth and elastic.
  4. Cover the bowl and let the dough rise at room temperature for about 2 hours, until doubled.
  5. Divide the dough into 2 balls, cover them, and let them rest for 45 to 60 minutes.
  6. Mix the ricotta, provola or fior di latte, salame, pecorino, passata, basil, and black pepper in a bowl.
  7. Lightly flour the work surface and stretch each dough ball into a round about 20 cm wide, keeping the edge slightly thicker.
  8. Place half the filling on one side of each round, leaving a clean border of about 2 cm.
  9. Fold the dough over the filling into a half-moon and press the edges firmly to seal, pushing out trapped air as you go.
  10. Heat the frying oil in a deep pan to 180°C.
  11. Fry one pizza at a time for 3 to 4 minutes, turning once and spooning hot oil over the top, until deeply golden and puffed.
  12. Drain on paper towels or a rack for 1 minute, then serve immediately while hot.

Common questions

Can I substitute the cheeses or cured meat in pizza fritta if I can't find the Italian originals?

Yes. Use well-drained low-moisture mozzarella instead of fior di latte or provola, and replace salame Napoli with another mild cured salami. If you can’t get sheep’s milk ricotta, use whole-milk ricotta drained very well.

How long does pizza fritta dough need to rise and rest before frying?

Plan for about 2 hours for the first rise, until doubled, then 45 to 60 minutes after dividing into balls. After mixing the dough, a 10-minute rest helps it hydrate before kneading.

What are the most common mistakes when making pizza fritta?

The biggest issues are wet filling, poor sealing, and wrong oil temperature. Drain the cheeses well, don’t overfill, press out air before sealing, and keep the oil at 180°C so the dough cooks through without burning.

Can I make pizza fritta ahead of time or store leftovers?

It’s best eaten fresh, but leftovers can be cooled, then refrigerated in an airtight container for 1–2 days. Reheat in a hot oven or air fryer to restore crispness; avoid microwaving if you want to keep the crust from softening.

What should I serve with pizza fritta?

Serve it hot, as a snack or meal, ideally with a simple salad or extra tomato sauce on the side. A few fresh basil leaves and a light dusting of Pecorino after frying also work well.