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
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.