Pizza fritta — also known as fried pizza — is a traditional Neapolitan street food that’s crispy on the outside, soft and fluffy inside, and absolutely delicious. It originated in Naples, especially popular after WWII when wood-fired ovens were scarce, and frying dough was a clever, tasty solution.
🍕 What is Pizza Fritta?
It’s essentially a deep-fried calzone or a fried disc of pizza dough filled or topped with classic ingredients. There are two main styles:
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Closed (Ripiena) – Stuffed like a calzone with fillings such as ricotta, mozzarella, salami, or tomato.
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Open (Montanara) – The dough is fried first, then topped with tomato sauce, cheese, and basil like a regular pizza.
🧑🍳 Basic Recipe: Pizza Fritta Ripiena (Stuffed Fried Pizza)
Ingredients:
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500g (3½ cups) pizza dough (homemade or store-bought)
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200g ricotta cheese
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150g mozzarella, diced
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50g salami or ham (optional)
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3 tbsp grated Parmigiano Reggiano
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Salt & pepper
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Oil for deep frying (sunflower or peanut oil)
Instructions:
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Prepare the Filling:
In a bowl, mix ricotta, mozzarella, salami, Parmesan, salt, and pepper. -
Divide the Dough:
Divide the dough into balls (about 100g each). Roll each into a circle ~20cm wide. -
Stuff and Seal:
Place filling on one half, leaving edges clear. Fold over to form a half-moon and seal the edges tightly, pressing with your fingers or a fork. -
Fry:
Heat oil to 170–180°C (340–355°F). Fry one or two at a time until golden and puffed, about 2–3 minutes per side. -
Drain and Serve:
Drain on paper towels. Enjoy hot!
📝 Tips:
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Make sure the edges are well sealed to prevent leaking.
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You can use any filling: sautéed vegetables, provola, spicy ‘nduja, or mushrooms.
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Try it with a dusting of powdered sugar for a sweet twist (using a Nutella filling!).
