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Loading...Pizza fritta is the iconic Neapolitan street food born in postwar Naples, when clever pizzaioli stretched scraps of dough and fried them in olive oil to feed hungry crowds. Today these golden pockets are stuffed with creamy ricotta, mozzarella, and a slick of bright tomato sauce, then fried until puffed and crackling. Eat them hot from the oil for the full Naples experience.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings4
Yield4 fried pizzas
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 26 gFat
- 7 gSaturated Fat
- 64 gCarbs
- 3 gFiber
- 5 gSugar
- 20 gProtein
- 620 mgSodium
- 320 mgPotassium
- 200 mgCalcium
- 4 mgIron
- 7 mgVitamin C
- 250 mcgVitamin A
Ingredients
For the dough
- 2 1/2 cups (315 g) all-purpose flour, plus more for dusting
- 3/4 teaspoon instant dry yeast
- 3/4 teaspoon sugar
- 3/4 teaspoon fine sea salt
- 1/2 cup plus 2 tablespoons (150 ml) warm water (about 105°F)
- 2 tablespoons extra-virgin olive oil
For the ricotta-tomato filling
- 1 cup (250 g) fresh whole-milk ricotta, drained 15 minutes
- 1/2 cup (60 g) shredded low-moisture mozzarella or fior di latte
- 1/3 cup (80 ml) tomato passata or crushed San Marzano tomatoes
- 2 tablespoons grated Pecorino Romano
- 6 fresh basil leaves, torn
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of dried oregano
For frying and serving
- 4 cups (about 1 L) peanut or sunflower oil, for frying
- Flaky sea salt, for finishing
- 1/2 cup warm tomato passata, for dipping
- Torn basil and lemon wedges, for serving (optional)
Directions
- Whisk the flour, yeast, sugar, and salt in a large bowl. Add the warm water and olive oil and stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth, soft, and elastic. Transfer to a lightly oiled bowl, cover, and let rise in a warm spot for 45-60 minutes, until nearly doubled in size.
- While the dough rises, stir together the drained ricotta, mozzarella, tomato passata, Pecorino, basil, oregano, salt, and pepper in a medium bowl until just combined; cover and refrigerate until ready to use.
- Punch down the dough and divide it into 4 equal pieces (about 165 g each). On a lightly floured surface, roll each piece into a 7-inch round about 1/8 inch thick, keeping the unused rounds covered.
- Spoon about 1/3 cup of filling onto one half of each round, leaving a 1/2-inch border. Fold the empty half over to form a half-moon, press out any air, and crimp the edges firmly with a fork to seal tightly.
- Heat 2 inches of oil in a heavy 4-quart pot over medium heat until it reaches 340-350°F (170-175°C) on a deep-fry thermometer.
- Fry 1 to 2 pockets at a time, gently laying them seam-side down and turning once, for 3-4 minutes total until puffed, blistered, and deep golden brown on both sides.
- Lift the fried pizzas out with a slotted spoon and drain on a paper towel-lined plate. Season immediately with flaky sea salt while still hot.
- Repeat with the remaining pockets, keeping them warm on a wire rack set over a baking sheet. Serve hot with the warm tomato passata for dipping and torn basil scattered over the top.
Cook’s Notes
- Maintain the oil at 340-350°F; if it dips below, the dough absorbs oil and turns greasy, and if it climbs too high, the outside browns before the filling warms through.
- Drain the ricotta in a fine sieve for at least 15 minutes so the filling is thick and creamy rather than watery, which could cause the pockets to leak in the hot oil.
- For an authentic Neapolitan touch, tuck a thin slice of fior di latte or a few slices of Neapolitan salami into the filling alongside the ricotta.
- Serve immediately for the crispiest crust; pizza fritta loses its crackle quickly as steam escapes the puffy dough.
- A heavy pot such as cast iron holds oil temperature more steadily than a thin saucepan, which helps the pockets puff and brown evenly.
