Fried pizza (Pizza fritta) Recipe

This Fried pizza (Pizza fritta) is a crispy and light recipe, which is made with a classic pizza dough and simple tomato sauce. It’s the original way to make pizza, a fun and quick meal perfect for a family pizza night, ready in about 30 minutes after the dough is prepped.

Fried pizza (Pizza fritta) Ingredients

A simple, classic list for the original Neapolitan street food.

For the Dough (4 pizzas):

• 400g strong white bread flour
• 100g fine ground semolina flour
• 1 x 7g sachet of dried yeast
• ½ tablespoon golden caster sugar
• ½ level tablespoon fine sea salt
• 325ml lukewarm water

For the Tomato Sauce:

• 1 tablespoon extra virgin olive oil
• 1 clove of garlic, peeled and finely sliced
• ½ a bunch of fresh basil, leaves picked
• 1 x 400g tin of good-quality plum tomatoes

For Frying & Topping:

• Vegetable oil, for frying
• 2 x 150g balls of buffalo mozzarella, torn
• Optional: a sprinkle of dried oregano

How To Make Fried pizza (Pizza fritta)

A step-by-step guide to this traditional and incredibly delicious pizza.

1. Make the Tomato Sauce: Heat the olive oil in a saucepan over a gentle heat. Add the sliced garlic and cook for a minute until lightly golden. Add half the basil leaves, the tinned tomatoes, and a pinch of salt and pepper. Simmer for about 20 minutes, breaking up the tomatoes with a spoon, until the sauce is smooth and thickened.
2. Prepare the Dough: If you haven’t already, prepare your pizza dough. Once it has risen, divide it into 4 equal pieces. On a floured surface, roll or press each piece out into a thin circle, about 0.5cm thick. Let them rest for 10 minutes.
3. Fry the Pizza Bases: Heat about 2cm of vegetable oil in a large, heavy-bottomed frying pan over a high heat. Carefully fry each pizza base for about 30 seconds on each side, until it’s puffed up, golden, and crisp, like a poppadom. Remove with tongs and place on a baking tray.
4. Top and Grill: Preheat your grill (broiler) to its highest temperature. Once all the bases are fried, quickly spread each one with a spoonful of the tomato sauce. Tear over the buffalo mozzarella and a few of the remaining basil leaves.
5. Finish Under the Grill: Drizzle with a little olive oil and place the pizzas under the hot grill until the cheese is melted and bubbly. Serve immediately.

Recipe Tips

For the lightest, crispiest fried pizza every time.

• How to get a light, puffy crust? The secret is the hot oil. Make sure your vegetable oil is properly hot before you add the dough. This will cause it to puff up instantly, creating a crust that is incredibly light and crispy on the outside but still soft inside.
• How do I avoid a greasy pizza? The key is hot oil and quick cooking. If the oil is hot enough, the pizza base will cook in about 30 seconds per side and won’t have time to absorb a lot of oil. You can also let the fried bases drain for a moment on a wire rack before topping them.
• Can I make the components ahead of time? Yes! This is a great recipe for prepping in advance. The pizza dough can be made and stored in the fridge for up to two days. The tomato sauce can also be made ahead and stored in the fridge. This makes the final frying and assembly incredibly fast.
• What’s the best way to handle the dough? A slightly wet or sticky pizza dough will give you a lighter, airier crust. Use a good dusting of flour or semolina on your work surface to prevent it from sticking as you roll or stretch it out.

What To Serve With Fried pizza

Classic accompaniments for this Italian street food classic.

This delicious fried pizza is a meal in itself, but it’s also great served with:

• A simple, fresh green salad with a lemon vinaigrette
• A cold Italian beer like a Peroni or a glass of simple red wine
• Some extra chili oil for drizzling on top

How To Store Fried pizza

This dish is best enjoyed immediately.

• Best Eaten Fresh: Pizza fritta is at its absolute best when eaten hot and fresh, right after the cheese has melted under the grill. The contrast between the crispy fried dough and the creamy toppings is key. Storing and reheating is not recommended as it will lose its signature texture.

Fried pizza (Pizza fritta) Nutrition Facts

An estimated guide per pizza.

• Calories: 650 kcal
• Carbohydrates: 80 g
• Protein: 25 g
• Fat: 28 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Dumplings Recipe
• Crostini – greens Recipe
• Crostini – prosciutto, figs and mint Recipe