When the oven was too expensive, Naples fried the pie. Pizza fritta is a stuffed round — ricotta, ciccioli or salami, a little tomato — sealed and fried until it blisters. It is still on the streets.
Oil must be hot. A leak is a disaster. Eat it standing up.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g Tipo 00 flour
- 325 ml water
- 13 g salt
- 1 g instant yeast
Premade dough
- 1 ball store-bought pizza dough (250–280 g), split in two
Fillings
- Ricotta, drained
- Ciccioli, salami, or cooked ham
- A spoon of tomato
- Pecorino
- Black pepper
- Oil for frying
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Check Amazon.com
Check Amazon.com
Check Amazon.com
Locatelli Pecorino RomanoCheck Amazon.comHard Cheese
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
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Ateco Bench ScraperCheck Amazon.comBench Scraper
Check Amazon.com
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1/4 pizza
- Calories
- 200
- Protein
- 7 g
- Carbohydrates
- 32 g
- Fat
- 4 g
- Sodium
- 550 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Topping, Cento San Marzano tomatoes, Locatelli Pecorino Romano, Partanna extra-virgin olive oil.
How to make and cook it
Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”
Make the base
- 01Neapolitan dough: 500 g 00, 325 ml water, 13 g salt, 1 g yeast.
- 02Mix, knead, ball.
- 03Cold ferment 24 hours.
- 04Temper 2 hours.
- 05Split one ball in two.
Or use premade dough
- 01Let a store-bought ball sit out for 1 hour until it is relaxed.
- 02Flour the bench.
- 03Stretch it to size — from here it is the same as homemade.
Add sauce and toppings
- 01This pie is fried.
- 02Drain ricotta.
- 03Flatten two discs, fill, seal hard.
Fry
- 01Heat oil to 175°C (350°F).
- 02Fry until puffed and gold, turning once, 2–3 minutes a side.
- 03Drain.
- 04A little tomato on top.
- 05Eat standing up.
Cook
Oven
- 01A sealed calzone, not a true fritta: 245°C (475°F) for 15–18 minutes until gold.
- 02It will not taste fried.
- 03It will still be dinner.
Gas pizza oven
- 01Not the tool.
- 02The filling will burst and the dough will scorch.
- 03Use the fryer or the kitchen oven.
Wood-fired oven
- 01Same.
- 02A live fire is the wrong heat for a stuffed, sealed pie.
- 03Fry it.
