Pizza Fritta
Pizza Fritta, or fried pizza, is a classic Neapolitan street food. It features a soft, airy dough that is deep-fried until golden and puffed, then typically topped with a simple tomato sauce, cheese, and basil, or sometimes served plain. This recipe creates a delicious and quick version of this beloved Italian snack.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 613 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 250 gall-purpose flour
- 7 gactive dry yeast
- 5 gsugar
- 5 gsalt
- 150 mlwarm water
- 1 tbspolive oil
frying
- 1 lvegetable oil, for frying
topping
- 200 gcanned crushed tomatoes
- 125 gfresh mozzarella, drained and torn into small pieces
- 4 pcsfresh basil leaves
- 0.5 tspsalt
Equipment
deep pot · slotted spoon · paper towels · rolling pin · large bowl · kitchen towel · kitchen thermometer
The method
Step by step
- 1
In a large bowl, combine the warm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
About 10 min
- 2
Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.
About 2 min
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it is smooth and elastic.
About 7 min
Cook’s note: If the dough is too sticky, add a little more flour, one tablespoon at a time.
- 4
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough.
- 5
While the dough is rising, prepare the simple tomato sauce by combining the canned crushed tomatoes and salt in a small bowl. Stir well and set aside.
About 1 min
- 6
Once risen, gently punch down the dough and divide it into 4 equal pieces.
About 1 min
- 7
On a lightly floured surface, stretch or roll each piece of dough into a thin, roughly 15 cm (6-inch) circle or oval shape.
About 2 min
Cook’s note: Try to keep the edges slightly thicker than the center.
- 8
Heat the vegetable oil in a deep pot or Dutch oven to 175°C (350°F).
About 5 min
Cook’s note: Use a kitchen thermometer to ensure the correct oil temperature for best results.
- 9
Carefully place one or two pieces of dough into the hot oil, ensuring not to overcrowd the pot.
- 10
Fry for 2-3 minutes per side, or until golden brown and puffed.
About 6 min
Cook’s note: The dough should puff up significantly as it fries.
- 11
Remove the fried dough with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
- 12
Repeat with the remaining dough.
About 6 min
- 13
Immediately top the hot pizza fritta with a spoonful of the prepared tomato sauce, some fresh mozzarella pieces, and a few fresh basil leaves.
About 1 min
Cook’s note: The heat from the fried dough will gently melt the mozzarella.
- 14
Serve immediately and enjoy the warm, crispy, and soft pizza fritta.
Per serving
Nutrition
- Calories
- 612.6kcal
- Protein
- 13.1g
- Carbs
- 52.6g
- Fat
- 38.7g
- Fibre
- 2.7g
- Sugar
- 3.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Pizza fritta is best enjoyed fresh; leftovers can be stored in an airtight container in the refrigerator.
Reheat in a dry pan over medium heat until warmed through and slightly crispy.
More recipes
All recipesmain course
Classic Maultaschen
Savor the authentic taste of Swabia with these traditional German Maultaschen. Delicate pasta dough encases a rich, savory filling of minced pork, beef, spinach, and aromatic herbs. Enjoy them simply poached in a flavorful broth or pan-fried until golden and crisp for a delightful texture contrast.
2 hr 10 min 736 kcalappetizer
Chorizo a la Sidra
Indulge in this classic Spanish tapa, where smoky, rich chorizo sausage is gently simmered in crisp hard cider, creating a tender, flavorful bite. The cider infuses the chorizo with a delightful fruity tang, yielding a savory sauce perfect for soaking up with crusty bread. This simple yet elegant dish is an ideal appetizer for sharing.
30 min 477 kcaldessert
Secret Message Cookies
A playful and easy-to-make treat where a hidden message is tucked between two graham crackers sealed with chocolate. This simple recipe is perfect for involving kids in the kitchen and creating a fun surprise for lunchboxes or parties.
50 min 177 kcalmain course
Roz Mo'ammar (Egyptian Baked Rice with Milk)
Roz Mo'ammar is a traditional Egyptian dish featuring short-grain rice baked in milk and cream until tender and golden. This comforting casserole is often served as a main course or a rich side dish. The simple ingredients combine to create a deeply satisfying and subtly sweet flavor.
1 hr 25 min 627 kcalmain course
Doenjang Guk
Warm your soul with Doenjang Guk, a classic Korean soybean paste soup brimming with savory umami and fresh vegetables. This comforting bowl, featuring tender tofu and a rich anchovy-kelp broth, is a staple in Korean cuisine, perfect for a nourishing and flavorful meal.
50 minmain course
Classic Vegetable and Shrimp Tempura
Crispy and light, this tempura recipe features a delicate batter coating on fresh seasonal vegetables and succulent shrimp. It's a delightful way to enjoy a variety of textures and flavors.
50 min 493 kcalmain course
Polo Ba Morgh
Polo Ba Morgh is a fragrant Persian rice dish featuring tender chicken pieces slow-cooked with aromatic spices and layered with fluffy basmati rice. This comforting meal balances savory and slightly sweet flavors, perfect for a family dinner.
2 hr 10 min 1,029 kcal