Pizza Fritta

Making Pizza Fritta Ahead

Best eaten at once.

How to Make Pizza Fritta

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1. Mix the flour, water, salt and yeast and knead for 8 minutes until smooth. Cover and leave for 1 hour until doubled.

   Mark done Start 8 min timer

2. Divide into 4 balls and rest for 10 minutes. Stretch each by hand to 20 cm.

   Mark done Start 10 min timer

3. Heat the oil to 180°C / 355°F in a wide deep pan. Fry one at a time for 2 minutes on each side until puffed and gold. Drain.

   Mark done Start 2 min timer

4. Top each with the warm passata, mozzarella, Parmesan and basil and serve at once.

   Mark done

Related guide: Prep, cook and total time.

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Worth Knowing

• Stretch by hand rather than rolling.
• Fry one at a time so the oil stays hot.
• Add the cheese straight from the pan so it melts.

Some Background

Fried pizza is the street food of Naples, and the name does not hide what it is: a disc of pizza dough fried in oil instead of baked. The dough puffs into a soft, blistered pillow with a crisp skin, and the topping goes on afterwards, because it would slide off in the pan.

Use a soft, well risen dough made from flour, water, yeast and salt, and let it double, about an hour in a warm room. Divide it into four, rest the balls for 10 minutes and stretch them by hand to about 20 cm. Do not roll them out, as a rolling pin knocks the air out and they come out flat. They should feel light and springy.

Fry one at a time in oil at 180°C / 355°F for about 2 minutes a side, until gold and puffed. Drain, then spoon on hot tomato sauce, tear over mozzarella, sprinkle with Parmesan and basil. The cheese melts from the heat of the dough. Serve at once, with a fork and knife or folded in two.

Good Alongside

Green salad · Cold beer · Cured ham

Sides from the same cuisine on this site: Focaccia Genovese, Rosemary Focaccia, Creamy Parmesan Polenta.

Quick Answers

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.

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