📝 About This Recipe
Born in the streets of post-war Naples, Pizza Fritta is the decadent, golden cousin of the baked pizza, offering a unique cloud-like texture that melts in your mouth. This recipe features a pillowy dough stuffed with creamy ricotta, smoky provola cheese, and savory salami, then deep-fried to a perfect amber crisp. It is a soul-warming masterpiece of Italian street food that balances a crunchy exterior with a molten, indulgent heart.
🥗 Ingredients
The Dough
- 500 grams Tipo 00 Flour (extra fine Italian flour for best results)
- 325 ml Warm Water (approximately 100°F (38°C))
- 15 grams Fine Sea Salt
- 3 grams Fresh Yeast (or 1 gram of Active Dry Yeast)
The Classic Filling
- 250 grams Buffalo Ricotta (drained of excess moisture)
- 150 grams Provola or Smoked Mozzarella (cut into small cubes)
- 100 grams Neapolitan Salami (diced into small bits)
- 50 grams Pecorino Romano (freshly grated)
- 1 teaspoon Black Pepper (freshly cracked)
- 8-10 leaves Fresh Basil (torn by hand)
- 4 tablespoons Canned San Marzano Tomatoes (crushed into a thick sauce for the interior)
For Frying
- 1.5 liters Peanut Oil or Sunflower Oil (high smoke point oil for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, dissolve the yeast in the warm water. Gradually add about half of the flour, mixing with your hands until a thick batter forms.
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2
Add the sea salt and the remaining flour. Knead the mixture inside the bowl until the dough comes together and pulls away from the sides.
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3
Transfer the dough to a lightly floured surface. Knead vigorously for 10-12 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your hands.
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4
Cover the dough with a damp cloth and let it rest for 2 hours at room temperature until it has doubled in size.
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5
While the dough rises, prepare the filling. In a medium bowl, whip the ricotta with a fork until creamy, then fold in the cubed provola, diced salami, grated Pecorino, and black pepper.
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6
Divide the risen dough into 4 equal portions (about 200g each). Roll them into smooth balls, cover, and let rest for another 30 minutes.
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7
Fill a deep, heavy-bottomed pot with the frying oil and heat it to 350°F (175°C). Use a candy thermometer to ensure accuracy.
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8
On a lightly floured surface, stretch one dough ball into a circle about 8 inches in diameter. Keep the center slightly thicker than the edges.
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9
Place 2 tablespoons of the ricotta mixture and 1 tablespoon of crushed tomatoes in the center of the dough. Add a few torn basil leaves.
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10
Fold the dough over to create a half-moon shape (calzone style). Press the edges firmly with your fingers, then use a fork or the side of your hand to create a tight seal, ensuring no air is trapped inside.
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11
Carefully slide the pizza into the hot oil. Use a slotted spoon to bathe the top of the pizza with hot oil as it fries; this helps it puff up beautifully.
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12
Fry for 2-3 minutes per side, turning once, until the pizza is an even, deep golden brown and sounds hollow when tapped.
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13
Remove with a slotted spoon and drain on a wire rack or paper towels for 1 minute to remove excess oil.
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14
Repeat with the remaining dough balls. Serve immediately while the cheese is molten and the crust is crisp.
💡 Chef's Tips
Always drain your ricotta in a fine-mesh sieve for at least an hour before using to prevent a soggy interior. Ensure the oil temperature stays between 340°F and 360°F; too cold and the dough absorbs oil, too hot and the outside burns before the cheese melts. Seal the edges of the dough with extreme care—any small gap will cause the filling to leak and the oil to splatter dangerously. Use a 'Tipo 00' flour for that signature airy, light texture that high-protein bread flours can't quite replicate. Avoid overfilling the pizza; a modest amount of filling allows the dough to expand and crisp up properly.
🍽️ Serving Suggestions
Pair with a crisp, cold glass of Gragnano or Lambrusco—the bubbles and acidity cut through the richness of the fried dough. Serve alongside a simple arugula salad dressed with lemon and extra virgin olive oil to refresh the palate. Offer a side of spicy 'Nduja or chili oil for those who want an extra kick of heat. A cold Italian lager or a refreshing Spritz also makes for a perfect street-food style accompaniment.