4 pizzas
Pizza Fritta
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 2–3 min
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Ricotta di pecora, drained
- 60 g
- Provola affumicata, diced
- 40 g
- Ciccioli or diced pancetta
- 25 g
- Black pepper
- 0.3 g
- Neutral oil for frying heated to 175 °C, amount depends on the pot
- —
Total dough375 g
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Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Heat the oil to 175 °C (350 °F) in a heavy-based pot and check it with a thermometer.
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Flatten the ball into a thin disc, 2–3 mm as in the AVPN description of pizza fritta.
- Put the filling on one half, fold over and seal the edge firmly all the way round.
- Lower it carefully into the oil at about 175 °C.
- Fry for about 2–3 min until golden and cooked through, turning once.
- Let it drain on a rack for half a minute and serve straight away.
Pizza fritta is Neapolitan street food and the only pizza in this collection that never sees an oven. The dough is stretched thin, filled, sealed and fried in oil at 175 degrees.
AVPN classic – pizza fritta is defined in the 2024 AVPN disciplinare, with 2–3 mm dough and oil at around 175 °C.
Topping order
- Filling on one half
- Fold and seal
- Fry for 2–3 min
Common mistakes
- Oil that is too hot, which colours the outside before the dough is cooked through.
- A badly sealed edge – the filling leaks and the oil foams.
- Dough that is too thick, which stays raw inside.
Tips
- Check the oil temperature with a thermometer; guessing does not work here.
- Let it drain standing up on a rack, not lying flat on paper.
Variations
- Montanara – fried first, then topped and given a short spell in the oven.
- With just ricotta and pepper, the simplest street version.
Recalculate the recipe
Want a different number of pizzas, a different ball weight or a different time in the fridge? The calculator is prefilled with this recipe’s values.
Open the calculator with the Pizza Fritta settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Montanara
- Calzone Napoletano
- Stretching – push the gas towards the rim, never out of it
